Tricolor Idli

Ingredients:

• Idli Batter- 1/3 cup (I had the batter ready at home)
• Carrot- 1 big
• Green Chili- 1 big
• Coriander leaves- a handful (washed)
• Salt- 1/8 tsp
• Lemon juice- a quarter of a lemon (10-15 drops)
• Semolina/ Rawa- 2 tbsp (to get a good texture)

(I tried for 4 idlis. Increase the proportions accordingly for the required number of idlis.)

Method:

1. Wash, peel and roughly chop the carrot.
2. Grind the carrot along with 3 tsp of idli batter to get a lump-free batter.
3. If required add another 2-3 tbsp of idli batter. Make sure the color remains orange. The idea is to not use food color. 
4. Take into a separate bowl. Add a pinch of salt and 1 tbsp semolina/rawa. Mix well.
5. Now, wash the mixer jar (or use another one) to prepare the green batter.
6. Add broken green chili, washed coriander leaves, 3 tbsp idli batter and grind into a smooth paste. 
7. Do not add water anywhere. 
8. Now, take the green batter into another bowl and add a pinch of salt and 1 tbsp semolina. Add 1-2 tbsp of idli batter if required. 
9. Squeeze a few drops of lemon juice to balance the flavor of chili. 
10. The batters are ready to use. 
11. Take the idle racks and grease each mold with ghee. 
12. With a spoon carefully add carrot batter at the in one part of the mold. Keeping the batter thick will prevent from mixing of colors.
13. Now, with another spoon add the plain idli batter below the orange one.
14. Then do the same for the coriander batter.
15. See the image beside for idea. 
16. Steam it for 15 minutes like the normal idli.
17. Turn off the heat and let it sit for 2 minutes.
18. After removing the racks from the pan, do not take out the idlis immediately. 
19. Let those sit for another minute.
20. Now carefully with a sharp-edged spatula remove the idlis from the mold.
21. Plate and serve with a chutney of your choice. 

Or try the 

• Ginger Chutney
• Mint Leaves Chutney 
• Raw Tomato Spring Onion Chutney
• Methi Leaves Chutney 
• Mango Coconut Chutney
• Sambar