Tri colour Idli Takatak

Name: Tri colour Idli Takatak
Total time: 1800 s
Yield: 3 person
Cuisine: Indian
Ingredients: 3 cup idli batter; 1/2 cup tomato puree (spiced); 1/2 cup dill leaves puree; Salt to taste; 2 tbsp oil; 1 tsp cumin seeds; 1/2 cup finely chopped onion; 1/2 cup finely chopped onion; 1/4 cup finely chopped capsicum; 1/4 cup finely chopped coriander; 2 sachet magic masala / garam masala; 1 tbsp pav bhaji masala; 1 tbsp red chilli powder; 1/2 tsp turmeric powder; Salt to taste

Deepa Rupani @dollopsbydipa

અમદાવાદ

Idlis are a popular delicacy from South Indian cuisine which spreads it's fame not only across India but in several countries of world too. Soft and spongy idlis are served along with sambar and chutney and is the best option for breakfast and mini meal.
Today I have prepared mini idlis with different flavours and tempered and sauted them in delicious vegetable temper/gravy. I prepared tri colour idlis using dill leaves puree for green idlis, for orange idlis I used tomato puree and for white I used plain idli batter.

#ID #cookpadindia

Deepa Rupani @dollopsbydipa

Saved

Ingredients

30 minutes

3 person

3 cupidli batter
1/2 cuptomato puree (spiced)
1/2 cupdill leaves puree
Salt to taste
For tempering:
2 tbspoil
1 tspcumin seeds
1/2 cupfinely chopped onion
1/2 cupfinely chopped onion
1/4 cupfinely chopped capsicum
1/4 cupfinely chopped coriander
2 sachetmagic masala / garam masala
1 tbsppav bhaji masala
1 tbspred chilli powder
1/2 tspturmeric powder
Salt to taste

Saved

Steps

30 minutes

1

For tri colour idlis:
1. Add dill leaves puree and salt in 1 cup idli batter. Add tomato puree and salt in one cup idli batter and mix well
spare the rest of one cup batter for white idlis.
2

Steam cook all three types of idlis using mini idli stand.
once they cool down a little, remove from idli stand and keep aside for further use.
3

For gravy:
1. Heat oil, add cumin seeds, once they splutter, add onions and saute them till they turns translucent. further add tomatoes and saute till they become mushy and soft.
4

Then add all dry spices and saute for a couple of minutes. Then add capsicum and saute for a while.
5

Further add 1/4 cup water and salt. Once it starts boiling add coriander and prepared tri colour idlis. Mix well and cook for 2-3 minutes. Turn off the heat.
6

Serve hot.