Step-by-Step Instructions

1. 1.Prepare the Idli Batter

   In a large mixing bowl, combine 1.5 cups of semolina, 1 cup of finely chopped mixed vegetables (carrots, capsicum, onion), 1 cup of yogurt, and about 0.5-0.75 cup of water. Add salt to taste. Mix all ingredients thoroughly until a smooth batter forms.

2. 2.Rest the Batter

   Cover the bowl with a lid and let the batter rest for 15-20 minutes. This allows the semolina to absorb moisture and swell.

3. 3.Activate Batter

   Just before steaming, add 1 sachet of Eno fruit salt to the batter. Pour about 1 tablespoon of water over the Eno to activate it. Gently mix the batter for a few seconds until just combined. Do not overmix.

4. 4.Divide and Color Batter

   Divide the prepared batter into three equal portions in separate bowls. Add a few drops of orange food color to one portion and mix well until uniformly colored. Add a few drops of green food color to the second portion and mix. Leave the third portion as is for the white color.

5. 5.Prepare Idli Molds

   Lightly grease the idli molds with a little oil to prevent sticking.

6. 6.Fill Molds

   Pour the green, orange, and white batters into separate idli molds, filling each cavity about three-quarters full.

7. 7.Steam Idlis

   Place the filled idli molds into a steamer with boiling water. Cover the steamer and steam the idlis for 10-12 minutes on medium-high heat, or until a toothpick inserted into the center comes out clean.

8. 8.Serve

   Once cooked, carefully remove the idlis from the molds using a spoon or knife. Serve the hot tricolour idlis immediately with your favorite chutney or sambar.