Colorful Idli Recipe (Natural Rainbow Vegetable Idli)

 

Colorful idlis are a fun, healthy twist on traditional South Indian steamed rice cakes, made vibrant using natural vegetable purees for colors (no artificial food coloring needed). They're perfect for kids, parties, or adding excitement to breakfast. This recipe uses fermented idli batter divided into portions and tinted with veggies like spinach (green), carrot (orange), beetroot (pink/red), and turmeric (yellow).

Ingredients (Serves 4-6, makes about 20-24 idlis)

• Idli batter: 4 cups (fermented; homemade or store-bought)

• For green: 1 cup spinach leaves (blanched and pureed) or mint-coriander chutney

• For orange/yellow: 1 medium carrot (grated and pureed) + ½ tsp turmeric powder (optional for brighter yellow)

• For pink/red: 1 small beetroot (boiled/peeled and pureed)

• Optional add-ins: Grated veggies like peas, corn, or capsicum for texture

• Salt to taste (if batter needs adjustment)

• Oil/ghee for greasing idli molds

Step-by-Step Instructions

1. Prepare the colored batters:
   Divide the fermented idli batter into 4 equal portions in separate bowls.

• Bowl 1 (green): Mix in spinach puree until evenly colored.

• Bowl 2 (orange): Mix in carrot puree (and turmeric if using).

• Bowl 3 (pink/red): Mix in beetroot puree.

• Bowl 4: Leave plain white (or add a dash of turmeric for pale yellow).
  Taste and adjust salt if needed. The purees add natural flavor and nutrition.

2. Grease the idli molds: Lightly oil the idli steamer plates.

3. Fill the molds for rainbow effect:
   For multi-colored idlis in each mold: Spoon small amounts of different colored batters into one mold (e.g., layer or swirl green, orange, pink, and white).
   Alternatively, make separate solid-colored idlis and serve as a mixed platter.

4. Steam the idlis:
   Place the filled molds in a steamer or idli cooker with boiling water. Steam on medium heat for 10-12 minutes until a toothpick inserted comes out clean.

5. Demold and serve: Let cool slightly, then scoop out with a spoon. Serve hot with coconut chutney, sambar, or any favorite side.

Tips

• Use fresh, well-fermented batter for soft, fluffy idlis.

• Purees should be thick (no extra water) to avoid thinning the batter.

• For mini/cocktail idlis, use smaller molds – great for kids' lunchboxes.

• Variations: Add grated ginger, cumin, or tempered mustard seeds for extra flavor.

These idlis are not only visually stunning but packed with veggies for added nutrition!