Preparation Time : 10 minutes
Cooking Time : 10-12 minutes
Serving : 4 members
Method
Week end breakfast special with left over that transpired into a colourful visual treat. Left over beet root poriyal ground and mixed with idli batter for the deep pink colour mini idli , left over spinach ground and mixed with idli batter for the light green mini idli and left over bottle gourd kootu ( bottle gourd cooked with dal ) ground with turmeric powder and iddli batter for the yellow coloured mini idli . No artificial colours added and a sure hit with kids at home . Skewered in tooth picks and served with tomato chutney .
