• To make idli batter:
• Soak urad dal for two hours.
• Before grinding, soak the cream of rice in water. If you are using mixer, use one cup of cream of rice. If you are grinding in the wet-grinder, soak two cups of cream of rice.
• Grind urad dal with water.
• Remove the batter in a wide bowl. Add the soaked cream of rice to it and mix thoroughly using your hand.
• Close a lid and keep it in a warm place to ferment.
• Next day, mix salt to it.
• Divide the batter into three parts.

TO MAKE SAFFRON/ORANGE COLOUR IDLI

• Make a puree of carrot.
• Mix it one part of the batter.
• Grease the tray, pour the batter and steam it.
• Initially, keep it on a medium high for five minutes. Then, steam it on a low flame.
• Once, they are done, turn off.
• Unmould after sometime.

TO MAKE WHITE COLOUR IDLI

• Steam them in the regular way.

To MAKE GREEN COLOUR IDLI

• Blanch the spinach along with coriander.
• Once it cools, grind it with a green chilli.
• Mix the puree in the other bowl of batter.
• Put a spoonful of batter in each of the compartments.
• Steam it for around ten minutes.
• Green colour idlis are ready.