Triple Idli Platter

 This is what my husband called it when it was served to him. Idli the quintessential South Indian snack which everybody in the world enjoys I guess. I thought of just bringing in some colour, taste and zing into the simple humble idli. So the platter happened and it is super tastsy. Highly recommended is the one with green chilli for chilli lovers, the next on the recommendation would be for the pepper lovers like my son and myself. The third variety with the carrot and beetroot taste amazing too. This is made with white pepper brought from Kerala, yumm it is. Here goes the simple method.

Ingredients
For the batter

1 cup of split black gram lentil soaked for 2-3 hours by evening, add a handful of beaten rice the thin variety, ground to a fine batter, kept overnight for fermentation
3 cups of idli rava which is available in the market, wash, drain and keep over night

For the toppings

Chop 7-8 fresh green chillies fine
Grate 1 beetroot and 1 carrot keep mixed 
3-4 tspns of white pepper freshly pounded in a mortar pestle

Method

Next morning take a large vessel, mix both, add salt and a tea spoon of edible soda, mix well. Smear the idli moulds with oil or clarified butter, pour some batter and sprinkle all the three toppings separately on each idli, steam for ten minutes, enjoy as they are or with the ever famous coconut chutney. 
The hit of the  infused chilli is amazing, the heat of the white pepper is appeling and the sweetness of the beetroot and the carrot is a change of taste for the palate.