Tri Color Idlis

Idli is an easy snack, light dinner. With this recipe you will always make fluffy idlis. Serve it with tangy tomato chutney and cool cilantro coconut chutney.

Ingredients:

Dosa

1 cup raw rice
1 cup par boiled rice
1/2 cup urad dal
5-10 methi/fenugreek seeds
2 tsp salt

Cilantro Coconut Chutney

1 cup grated coconut
2 big green chili
2-3 sprigs of cilantro
2 tsp Dalia (optional)
1 tsp mustard seeds
1 tsp oil
Salt to taste

Preparing Batter

- Soak the rice together, urad dal and methi seeds separately for at least 2 hrs.
- Grind the rice with as much water needed and urad dal and methi with as little water needed.
- Mix the above two batter along with 2 tsp salt.
- Preheat the oven to 170DegF.
- Keep the batter in oven for 10min covered.
- Leave the batter overnight.

Method

Idli

- Grease idli plates with little oil and pour a ladle of batter.
- Let it steam in a pressure cooker for about 20 minutes.

Do not put on the whistle on the lid

- Let the plates cool down for 2-3 min.
- Take the idlis of the plate with a butter knife.

Cilantro Coconut Chutney

- Grind coconut, cilantro, chili, dalia and salt with very little water.
- Temper mustard seeds and add to chutney.

Cool it and serve it with hot steaming idli.