First of all start with making basic idli batter : Grind the soaked black split lentils using little water in a mixer. Don't make the paste very watery.
Drain the extra water from idli rava and add it into the grinded daal paste little by little after squeezing all the extra water from idli rava by pressing between palms.
Keep the batter in a warm place for fermentation for atleast 3 to 4 hours.
Now add salt to taste in the batter and mix nicely.
Divide the batter into 5 parts
In 1st part add beetroot paste and mix nicely
In 2nd part add carrot and tomato paste and Mix nicely
In 3rd part add coriander and celery paste and mix nicely
In 4th part add strained saffron water as required and mix nicely
In the 5th part add water as required to make the batter
The consistency of all the batters should not be very watery
pour water in the steamer /cooker for steaming idlis and let it come to boil
In a pan heat oil and add chana dal and urad dal and let them splatter. Keep aside
Grease the idli moulds and pour the batters in the moulds as per your choice.
You can mix and match different batters
In some moulds you can put sauteed dal or mix the dal in the batter for making idli. you can also use dryfruit or grated carrot in some moulds
When the water starts boiling place the idli moulds in it and keep the cooker on high heat for 2 minutes and then 5 to 6 minutes on low heat covered.
Check by inserting a knife, if it comes out clean, idlis are ready. If not, steam for another 2 minutes
Take out the moulds from the steamer and scrap the isdlis only after 2 to 3 minutes.
Add little salt and chaat masala in hung curd and garnish the idlis as per your liking, just like icing on cakes.
Serve the idlis with ginger or coconut chutney.
These healthy designer idlis make a Very good lunch box option for kids
