TRI-COLOUR GOLI IDLI

Goli Idli is a traditional breakfast dish originating from Karnataka, India. It is believed to have originated in the Malenadu region, particularly in the districts of Shimoga and Uttara Kannada. Local cooks in this region created the dish by experimenting with rice flour to produce a unique and tasty breakfast option.

The name “Goli Idli” is derived from the Kannada language, where “Goli” means “ball” and “Idli” means “steamed rice cake.” This name refers to the dish’s unique shape, where the rice flour mixture is shaped into small balls and steamed.

Goli Idli is a popular breakfast dish in Karnataka, especially in rural areas. It is often served with chutney or sambar and is considered a nutritious and filling breakfast option.

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 3 persons

Ingredients:
For White Goli Idli:

• 1/2 cup rice flour
• 1/2 cup water
• 1/2 tsp ghee
• Salt to taste

For Green Goli Idli:

• 1/2 cup rice flour
• 1/2 cup spinach puree
• 1/2 tsp ghee
• Salt to taste

For Orange Goli Idli:

• 1/2 cup rice flour
• 1/2 cup carrot-tomato puree
• 1/2 tsp ghee
• Salt to taste

For Tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp udad dal
• 1 tsp chana dal
• Pinch of asafoetida

Method:

1. First, prepare the white Goli Idli. Combine water, salt, and ghee in a pan and bring to a boil. Reduce the flame to low, add rice flour, and mix quickly to avoid lumps. Cook for a couple of minutes, then turn off the heat and cover with a lid.
2. For the green Goli Idli, combine spinach puree, ghee, and salt in a pan. Bring to a boil, then reduce the flame to low. Add rice flour, mix quickly, and cook for a couple of minutes. Turn off the heat and cover with a lid.
3. For the orange Goli Idli, combine carrot-tomato puree, salt, and ghee in a pan. Bring to a boil, then reduce the flame to low. Add rice flour, mix quickly, and cook for a couple of minutes. Turn off the heat and cover with a lid.
4. Grease your hands with oil or ghee and knead each dough separately until smooth.
5. Pinch small portions from each dough and shape into small balls, like marbles.
6. Prepare a steamer and bring to a boil. Grease a plate and arrange the Goli Idlis. Place the plate in the steamer, cover, and cook for 10-12 minutes.
7. Once steamed, remove the Goli Idlis from the steamer and transfer them to a plate. Prepare the tempering using the tempering ingredients and pour it over the arranged idlis.
8. Serve hot.