Tricolor – Mini Idli Kabab Recipe | Mallika Badrinath | Indian Evening Savoury Snack

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Tricololour Idli (Mini Idli Kabab)
INGREDIENTS
Idli Batter – 2 Cups
Carrot Puree – 1 Tblsp
Coriander Paste (Ground to Paste) – 1 Tblsp
Oil – As required
Wooden Skewers
Silicon Moulds

METHOD
1. Divide the idli batter to 3 vessels.
2. Add ground carrot, beetroot and coriander to each separately. Add little salt.
3. Steam cook using mini Idli Plates.
4. Take out, use a wooden skewer and piece the idlis alternating the colours.
5. Keep in a lunch box or snack box with ketchup or chutney.
6. Same Idlis can be toasted on a hot tawa before piercing.
7. Can use thin slices of cheese, paneer, colour capsicum in between.

Tricolour: Layered Idli:
Pour one colour batter in a greased mould – 1/2 inch depth. Steam for 2 mins.
Pour next layer – Steam again for 2 mins.
Pour third layer – Steam for 7 mins. Cut and serve.