TRICOLOR IDLY

Prep Time  :  15 mins
Cooking Time  : 4 min s
Serve  : 4

INGREDIENTS
Semolina/suji   -   2 cup
Yogurt  -   1 cup
Salt  -  to taste
Water  -  2 cup
Eno fruit salt  -  1 tbsp
Chopped spinach - 1 cup
Chopped beetroot - 1
Oil  -  2 tsp
Chana dal - 1 tbsp
Yellow urad dal - 1 tsp
Curry leaves - 8 - 10
Black mustard seeds - 1 tsp

METHOD
Wash and blanch the spinach,once cooled to make a paste
Wash and chop the beetroot and  boiled the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
Mix semolina and yogurt in a large vessel and keep aside for 15 mins.
Now add salt and water as required,mix it gently and make a batter(neither too runny nor to thick).
Mix it well.
Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter.
Now add eno fruit salt just before making idly and again mix it well.
Divide the batter into three parts.
One parts batter mix the spinach puree and second part batter mix the beetroot puree and third part is white.
Grease the idly plate and pour the batter in idly plate and microwave in high for four mins.
Enjoy colorful hot idly with sambar