Name: Tricolor Soft Rice Idlis with Green Peas puree and Bell Pepper Coulis (No food color used) recipe by Antara Navin at BetterButter
Prep time: 360 min
Cook time: 45 min
Total time: 405 min
Yield: 6
Ingredients: For idli batter :; 1 cup rice - preferably par boiled or sona masoori; 1/4 cup poha(beaten rice); 1/2 cup split and husked dhuli urad; 1/4 tsp fenugreek or methi seeds; salt as per taste; For orange color :; 2-3 large red or orange bell peppers; 1/4 cup olive oil; 2 tbsp chopped shallots; 1 inch ginger peeled and chopped; 4 garlic cloves smashed,peeled and chopped; 6-8 green chillies; 1/4 tsp Nigella seeds; salt as per taste; For green color :; 2 cups green peas; 12-16 coriander stems along with leaves; salt as per taste

ABOUT Tricolor Soft Rice Idlis with Green Peas puree and Bell Pepper Coulis (No food color used) RECIPE

A healthy nutritious and delicious twist to the simple soft rice idlis. The rice idlis are coated with toppings of green peas puree and bell pepper coulis, such that it represents the Indian flag tricolours. A coulis is a simple sauce made of pureed vegetables or fruits. The bell pepper coulis is a nice accompaniment and gives a beautiful natural orange color. For the green colour, green peas are grinded with fresh coriander leaves along with stem. This is a simple easy dish.

Ingredients Serving: 6

For idli batter :
1 cup rice - preferably par boiled or sona masoori
1/4 cup poha(beaten rice)
1/2 cup split and husked dhuli urad
1/4 tsp fenugreek or methi seeds
salt as per taste
For orange color :
2-3 large red or orange bell peppers
1/4 cup olive oil
2 tbsp chopped shallots
1 inch ginger peeled and chopped
4 garlic cloves smashed,peeled and chopped
6-8 green chillies
1/4 tsp Nigella seeds
salt as per taste
For green color :
2 cups green peas
12-16 coriander stems along with leaves
salt as per taste

Instructions

For the idli batter :
Mix rice with poha and urad dal with methi dana. Wash and soak the rice mixture and urad dal mixture in separate containers overnight or 5-6 hours.
Drain, wash and grind to a smooth paste.Add some salt,cover and keep aside in a warm place to ferment for 4-6 hours.
For orange color :
Remove the core, seeds and membranes from the peppers and roughly chop them.
Heat a deep bottomed pan and add olive into it. When it is hot, add the nigella seeds. When the seeds stops sizzling, add the shallots,ginger and garlic. Saute at medium heat till the onions turn soft, light brown and translucent.
Reduce the heat to low, add the chopped peppers and the green chillies. Cover and cook for about 15-20 minutes or until tender.
Remove from heat and let it cool for 15 minutes. When it is cool enough to be used in a mixer or blender, puree the mixture until smooth. Add salt as per taste. Keep it aside.
For green color:
Grind the green peas and coriander together in a mixer or blender to make a coarse mixture, adding very little water and salt as per taste. Keep it aside.
To make tricolor idlis :
When the idli batter is fermented, stir and mix to form smooth batter. Put 2 spoonfuls of the batter into greased idli moulds.
Cover each idli with the toppings to form a tricolour. First add the bell pepper coulis for orange on the upper side, leave some gap in between for white batter and then add the green peas for green on the lower bottom.
Steam the idlis in an idli steamer on medium heat for 10-11 minutes.When done, let the idlis cool for 3-4 minutes and then take it out using a spoon onto a plate
Serve the tricolour idlis hot with sambhar or any chutney of your choice.

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Reviews (2)

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Aug-18-2016

Karuna Sanghvi Aug-18-2016

Thanks for sharing. Serving suggestion - Sweeten the tricolor. Add a blueberry if available on the white portion for serving. Or a dollop of the blueberry Kissan jam.