Tricolor soft rice idlis with green peas puree and bell pepper coulis (no food color used) Recipe

Cooking Directions

• STEP 1.Soak rice and lentils separately for a few hours, then grind them into a smooth batter.
• STEP 2.Divide the batter into three portions. Add spinach puree to one portion, green peas puree to another, and leave the third portion plain.
• STEP 3.Steam the idlis in a greased idli mould until they are cooked through and soft.
• STEP 4.For the green peas puree, cook the peas until tender, then blend them into a smooth paste.
• STEP 5.For the bell pepper coulis, roast bell peppers until charred, then blend them with garlic, lemon juice, and salt.
• STEP 6.Serve the tricolor idlis with the green peas puree and bell pepper coulis on the side.

Cooking Tips

• Make sure to soak the rice and lentils for a few hours to ensure they grind into a smooth batter.
• Grease the idli mould well to prevent the idlis from sticking.
• You can adjust the spiciness of the bell pepper coulis by adding more or less garlic and chili.
• Garnish the dish with fresh herbs like cilantro or mint for added flavor and presentation.

Storage and Serving

• Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the idlis in a steamer or microwave before serving.
• Serve the tricolor idlis with the green peas puree and bell pepper coulis as a breakfast or light meal.
• You can also serve them as an appetizer or snack for parties or gatherings.