South Indian Rainbow Idli Recipe: A Fun And Nutritious Snack For Children
The Rainbow Idli, made using natural vegetable purees such as beetroot, carrot, spinach, and turmeric, offers a vibrant twist on a staple South Indian delicacy.
(By Arjyo Banerjee)
Encouraging children to eat healthy often comes with its own set of challenges, especially when it comes to vegetables. These gaps in nutrition have direct consequences on growth, attention span, and academic performance. Research further highlights that diets rich in diverse colors, often referred to as "eating the rainbow", are associated with higher intake of essential vitamins, minerals, and antioxidants that support immunity and brain development.
One creative way to bridge this gap is by reinventing traditional dishes in a visually appealing and nutrient-rich manner. The Rainbow Idli, made using natural vegetable purees such as beetroot, carrot, spinach, and turmeric, offers a vibrant twist on a staple South Indian delicacy. Each colour brings its own nutritional benefits, beetroot provides folate and iron, carrot is rich in beta-carotene for eye health, spinach adds iron and fiber, and turmeric delivers powerful anti-inflammatory properties. By integrating these into the familiar taste and texture of idlis, parents can ensure children enjoy both flavor and nutrition without resistance.
The author Arjyo Banerjee is the Chief Culinary Officer at Compass Group India
Ingredients
- 500 Gram Idli batter (fermented)
- 50 Gram Beetroot puree
- 50 Gram Carrot puree
- 50 Gram Spinach puree
- 2 Gram Turmeric powder
Cooking Instructions
Divide the idli batter into 5 equal portions.
Mix Each Portion With One Natural Colour: Beetroot Puree for Pink/red, Carrot Puree for Orange, Spinach Puree for Green, Turmeric Powder for Yellow
Grease idli moulds with a little oil.
Pour each coloured batter separately or in layers for a rainbow effect.
Steam in an idli steamer for 10–12 minutes.
Serve warm with coconut chutney.
Summary
Rainbow Idli Recipe: A Fun And Nutritious Snack For Children
The Rainbow Idli, made using natural vegetable purees such as beetroot, carrot, spinach, and turmeric, offers a vibrant twist on a staple South Indian delicacy.
Ingredients
- 500 Gram Idli batter (fermented)
- 50 Gram Beetroot puree
- 50 Gram Carrot puree
- 50 Gram Spinach puree
- 2 Gram Turmeric powder
Main Procedure
Divide the idli batter into 5 equal portions.
Mix Each Portion With One Natural Colour: Beetroot Puree for Pink/red, Carrot Puree for Orange, Spinach Puree for Green, Turmeric Powder for Yellow
Grease idli moulds with a little oil.
Pour each coloured batter separately or in layers for a rainbow effect.
Steam in an idli steamer for 10–12 minutes.
Serve warm with coconut chutney.
Trending News
Top Headlines
