Tricolor Fried Rava Idli Recipe

In the first container of semolina, add the 2 tablespoons tomato puree, some salt, and 1/2 teaspoon baking powder. Mix until the batter is neither too thin nor too thick.

For the second container, add the prepared yoghurt, some salt, and 1/2 teaspoon baking powder. Mix well. For the third, add the 2 tablespoons spinach paste, some salt, and 1/2 teaspoon baking powder. Mix until thoroughly combined.

Ensure all three batters have a similar consistency. Meanwhile, in a separate bowl, combine the finely chopped 1 onion, 3 green chilies, 1/4 teaspoon chili powder, and some salt for the stuffing.

Lightly oil your idli trays, either with cooking spray or extra virgin olive oil. Prepare your idli steamer by preheating water to a boil.

Carefully pour about 1/2 teaspoon of each colored batter side by side into an idli mold, creating three stripes. Place about 1/2 teaspoon of the onion mixture in the center for the stuffing.

Repeat the process, pouring another 1/2 teaspoon of each batter over the stuffing, covering it completely. Once all molds are filled, place the idli stand into the preheated steamer.

Heat a flat skillet over medium heat and add 1 teaspoon butter. Place the idlis on the skillet one by one, ensuring only the center portion touches the pan.

Fry them for 2-3 minutes, until the bottom is lightly browned and warmed through.