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Idly batter with spinach and carrot
Published On: 04 Jul 2011
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
for more details, click the name of the ingredient
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
Bengali: Laban / Noone
For preparing tri colour idly, cook carrots and grind it to a paste without water. Pour it in a bowl and keep it aside.
Steam the spinach and blend it with very little water. Keep it aside.
Take a spoon full of the idly batter and pour it in the carrot mixture with salt. Mix well and keep it aside.
Take another spoon full of the idly batter and pour it in the spinach mixture with salt. Mix well and keep it aside.
Spoon a little idly batter into the idly mould. Put a little spinach mixture in the centre of the idly batter.
Take another spoon of the carrot mixture and put it in the centre of the spinach mixture.(Do not put too much of the spinach and carrot mixture. The tri colours should be seen)
Steam it till cooked.
Tri colour idly`s are ready. Serve with chutney.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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