Tri colour goli idli

Name: Tri colour goli idli
Total time: 1800 s
Yield: 3 persons
Cuisine: Indian
Ingredients: 1/2 cup rice flour; 1/2 cup water; 1/2 tsp ghee; Salt to taste; 1/2 cup rice flour; 1/2 cup carrot-tomato puree; 1/2 tsp ghee; Salt to taste; 1/2 cup rice flour; 1/2 cup spinach puree; 1/2 tsp ghee; Salt to taste; 1 tbsp oil; 1 tsp mustard seeds; 1 tsp udad dal (split & skinned black gram); 1 tsp chana dal (split & skinned bengal gram); Pinch asafoetida

Deepa Rupani @dollopsbydipa

અમદાવાદ

#TT
#cookpadindia

Goli Idli is a traditional breakfast dish originating from Karnataka, India. It is believed to have originated in the Malenadu region, particularly in the districts of Shimoga and Uttara Kannada. Local cooks in this region created the dish by experimenting with rice flour to produce a unique and tasty breakfast option.

The name "Goli Idli" is derived from the Kannada language, where "Goli" means "ball" and "Idli" means "steamed rice cake." This name refers to the dish's unique shape, where the rice flour mixture is shaped into small balls and steamed.

Goli Idli is a popular breakfast dish in Karnataka, especially in rural areas. It is often served with chutney or sambar and is considered a nutritious and filling breakfast option.

Info source: Internet

#TT
#cookpadindia

Goli Idli is a popular breakfast dish in Karnataka, especially in rural areas. It is often served with chutney or sambar and is considered a nutritious and filling breakfast option.

Info source: Internet

Deepa Rupani @dollopsbydipa

અમદાવાદ

#TT
#cookpadindia

Goli Idli is a popular breakfast dish in Karnataka, especially in rural areas. It is often served with chutney or sambar and is considered a nutritious and filling breakfast option.

Info source: Internet

#TT
#cookpadindia

Goli Idli is a popular breakfast dish in Karnataka, especially in rural areas. It is often served with chutney or sambar and is considered a nutritious and filling breakfast option.

Info source: Internet

Saved

Ingredients

30 minutes

3 persons

For white goli idli:
1/2 cuprice flour
1/2 cupwater
1/2 tspghee
Salt to taste
For orange goli idli:
1/2 cuprice flour
1/2 cupcarrot-tomato puree
1/2 tspghee
Salt to taste
For green goli idli:
1/2 cuprice flour
1/2 cupspinach puree
1/2 tspghee
Salt to taste
For tempering:
1 tbspoil
1 tspmustard seeds
1 tspudad dal (split & skinned black gram)
1 tspchana dal (split & skinned bengal gram)
Pinchasafoetida

Saved

Steps

30 minutes

1

First, prepare the white Goli Idli. Combine water, salt, and ghee in a pan and bring to a boil. Reduce the flame to low, add rice flour, and mix quickly to avoid lumps. Cook for a couple of minutes, then turn off the heat and cover with a lid.
2

For the orange Goli Idli, combine carrot-tomato puree, salt, and ghee in a pan. Bring to a boil, then reduce the flame to low. Add rice flour, mix quickly, and cook for a couple of minutes. Turn off the heat and cover with a lid.
3

For the green Goli Idli, combine spinach puree, ghee, and salt in a pan. Bring to a boil, then reduce the flame to low. Add rice flour, mix quickly, and cook for a couple of minutes. Turn off the heat and cover with a lid.
4

Grease your hands with oil or ghee and knead each dough separately until smooth.
5

Pinch small portions from each dough and shape into small balls, like marbles.
6

Prepare a steamer and bring to a boil. Grease a plate and arrange the Goli Idlis. Place the plate in the steamer, cover, and cook for 10-12 minutes.
7

Once steamed, remove the Goli Idlis from the steamer and transfer them to a plate. Prepare the tempering using the tempering ingredients and pour it over the arranged idlis.
8

Serve hot.
9

Note:
You can add curry leaves in tempering and garnish with coriander.