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Lilac Taro Yam & Pink Pitaya Idli

Looking for a simple yet fun way to add a little color to your super soft and savory Idlis at home? Adding any of your favorite powders from Suncore Foods® to transforms a basic idli into a rainbow idli, which make it ten times more appetizing and fun of course! Bring out your inner artist out with different color variations with us.


Make 14-16 Medium Idlis

1 cup rice
1/4 cup urad dal (skinned black gram lentils – white in color)
1/4 tsp fenugreek seeds
1 + ½ cup water (+ more water for soaking and steaming)
½ tsp salt
1.5 tsp Suncore Foods® Lilac Taro Yam Powder
1 tsp Suncore Foods® Pink Pitaya Powder

Kitchen Equipment Needed:
Idli maker or idli molds + steamer to cook the idlis


1. Soak – Wash and rinse rice and lentils (separately). Once clean, submerge rice and lentils in drinking water, in two separate bowls. Add fenugreek seeds to the bowl of lentils. Soak for 6-8 hours.

2. Blend – Drain water from both bowls. Place rice in a blender along with 1 cup of water and blend/puree for 1 minute or until well combined. Transfer mixture to a large bowl and set aside while you blend the lentils. Next, rinse the blender jug and add lentils to the blender along with ½ cup of water. Blend/puree for 1 minute or until well combined and fluffy. Add some more water if mixture is too dry. Transfer mixture to the bowl of blended rice and mix in salt.

3. Ferment – Place the batter in a warm place to ferment for 12-14 hours (or overnight). If you live in a cold region, you could place the batter in the top rack of the oven leaving the oven light on. You will know the mixture has fermented properly if it rises by at least a third to double by the next morning.

4. Steam – When ready to cook, stir the batter and even it out. The fermented batter should have tiny bubbles in it. Transfer half the batter to a separate bowl and fold in Supercolors to each bowl. Grease idli molds with oil and pour batter in equal proportions into each mold. Add 1.5 cups of water to the bottom of the Idli steamer and once the water starts to heat up, place the molds in the steamer, cover and cook for 12 minutes. Remove from heat and keep covered for 5-8 minutes. Remove idlis from molds and serve hot with coconut or cilantro chutney and/or sambar.