Ingredients:
250gms suji (semolina),
1 cup buttermilk,
2 tsp beetroot paste,
2 tsp pudina (mint leaves) paste,
1 tsp Eno,
10-15 curry leaves,
2 chopped green chillies,
1 tsp mustard,
1 tbsp oil,
Salt according to taste.
Method:
Add suji and salt to buttermilk and keep aside for 5 minutes. Add eno and divide into three parts. To one past add beetroot paste, to the second part add pudina paste and leave the third part normal. Prepare idlis using these three colors.
Heat oil in a pan, add mustard and when it splutters add curry leaves and chillies. Add mini idlis and cook for 2 minutes. Place the idlis (different colors) on a plate with toothpick and serve with green chutney or coconut chutney.