Recipe of the week from our hottest chefs
Here's how you can spend the first holiday weekend of the year with a healthy, themed meal. The tricolour idli that Ajay Kumar, executive chef, Jaypee Vasant Continental, suggests, is ideal for those who cook on Sundays, also Republic Day. Get started with this easy recipe.
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Recipe: tricolour idli
Yield: 2 serving
Prep Time: 10-15 minutes
Cook Time: 20-30 minutes
Total Time: 45-50 minutes
Ingredients
- 175 gm idli rice
- 75 gm washed urad dal
- 10 gm salt
- 25 gm carrot puree
- 25 gm boiled spinach puree
Instructions
- Soak rice and dal for two hours (at least). Grind it in a stone grinder until it becomes a smooth paste.
- Put it in a bowl, add salt and mix well.
- Let it ferment for 12 hours at room temperature.
- Divide the batter into three equal parts.
- Mix the carrot and spinach puree in two of the parts separately, to give the reddish-orange and green colours respectively.
- Place the orange batter in a round mould, followed by the white one and then the green, in equal portions.
- Steam it for 20 minutes.
- Serve it with tomato, coconut and coriander chutney.
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