5 from 5 votes
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TRICOLOR RAVA IDLI (WITHOUT ARTIFICIAL FOOD COLOURS)

Soft, tasty and pretty rava idlis cooked with vegetable purees.
Course Appetizer, Breakfast, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6
Author Shaveta Kaushal

Ingredients

  • Suji rava- 1.5 cup + 3 tbs
  • Curd- ¾ cup
  • Fruit salt or Eno- 1 tsp
  • Carrot- 1 medium roughly chopped
  • Tomato- 1 medium roughly chopped
  • Peas- ½ cup
  • Spinach- a handful
  • Red chilly- 1 optional
  • Green chilly- 1 optional
  • Salt- as per taste
  • Asafoetida- a pinch optional
  • Jaggery or sugar- ½ tsp

Instructions

  1. In a mixing bowl, put suji, curd, asafetida (optional), curd and mix well. Add about 1- 1.5 cups of water to form a batter of smooth consistency. The idli batter is ready.
  2. In a pan, cook carrot, tomato, red chilly (if using) in a little water.
  3. After cooked, sieve the mixture to collect a reddish- orange puree.
  4. In another pan, cook peas, spinach and green chilly in a little water.
  5. After cooked and cooled a bit, add jaggery, and blend it in a mixer.
  6. Now you have your orange and green purees ready.
  7. To the previously prepared idli batter, add fruit salt (or eno) and give it a mix.
  8. Divide the batter into 3 parts: mix 1 part to orange puree, the 2nd part to green puree, and keep the 3rd as it is. Add 1-2 tbs of suji to orange and green batters if they look runny.
  9. Adjust salt in the orange and green batters.
  10. 10. Place the batter in molds, set in a steamer and cook for 10-12 min.
  11. 11. Demold and serve as it is, or with sauteed veggies, with chutney, sambhar or ketchup.

  12. 12. Enjoy!

Recipe Notes

Adjust salt and consistency of colored batters by adding more of suji.

Use different spoons for each batter to avoid mixing of colours.

Use different spatula (or clean it after each use) to demold the Idlis to avoid mixing of colours.