Step-by-Step Instructions

1. 1.Combine and Wash Grains

   Add 4 cups of idli rice and 1 cup of urad dal to a large bowl. Add water and wash the grains thoroughly 2 to 3 times until the water runs clear.

2. 2.Soak the Grains

   After washing, add fresh water to cover the rice and dal. Soak them for 6 hours.

3. 3.Grind the Batter

   Once soaked, drain the water and transfer the rice and dal to a grinder. Add a little fresh water as needed and grind to a smooth, fine batter. The batter should be thick but pourable.

4. 4.Season and Whisk the Batter

   Transfer the batter to a large container. Add salt to taste and whisk the batter vigorously with your hand for a few minutes. This incorporates air and helps with fermentation.

5. 5.Ferment the Batter

   Cover the container and allow the batter to ferment overnight (8-12 hours) in a warm place. The batter should rise and become light and airy.

6. 6.Prepare Colored Batters

   Once fermented, divide the idli batter into three separate bowls. To one bowl, add 2-3 tablespoons of spinach puree and mix well to create a green batter. To another bowl, add 2-3 tablespoons of beetroot juice and mix well to create a pink batter. Leave the third bowl of batter plain white.

7. 7.Layer the Idli Molds

   Grease the idli molds lightly. First, pour a layer of the green batter into each mold. Then, carefully spoon a smaller circle of the pink batter on top of the green layer. Finally, add a small dollop of the white batter in the center of the pink layer.

8. 8.Add Topping

   Sprinkle a few kalonji (black sesame) seeds on top of the white batter in the center of each idli mold to resemble watermelon seeds.

9. 9.Steam the Idlis

   Place the idli plates into a steamer. Steam for 10 minutes until the idlis are cooked through and a toothpick inserted comes out clean.

10. 10.Serve Watermelon Idlis

    Once steamed, carefully remove the idlis from the molds using a spoon. Serve the colorful watermelon idlis hot with coconut chutney.