These purplish pink idlis are not only attractive to look at, but also soft and spongy in texture. We used Kashmiri rajma which has a beautiful red colour and a skin that blends smoothly with the idli batter. The idlis have a mildly coarse and nutty flavour which can be improved with suitable spices.
Kashmiri rajma is a smaller variety of rajma/kidney bean with a beautiful sparkling red colour with thinner skin instead of reddish brown. It is a good source of protein.
You need:
100 gm Kashmiri rajma
30 gm urad dal
75 gm rice
Few methi/ fenugreek seeds
½ tsp salt
Method:
- Wash all the 3 ingredients rajma, rice and urad dal separately, add few methi to the urad dal and soak all of them for about 4 hours.
2. Rinse and drain them well.
3. Separately grind rajma and urad dal to fine pastes and rice to a slightly coarse paste like soji/semolina. Use as little water as possible while grinding.
4. Mix all the three ingredients well with ½ tsp of salt.
5. Cover and set them aside in a warm place to ferment for about 8 hours – overnight is the best.
6. Once the batter is fermented, stir it well.
7. Oil the idli moulds and spoon the batter into them.
8. Heat the pressure cooker with 2 cups of water, place the idli stand inside and close the lid.
9. When steam escapes through the vent of the cooker, time it for 6 minutes and then switch it off. Allow the cooker to cool.
10. Take out the idli stand from the cooker and carefully remove the idlis on to a plate.
11. Serve them hot with chutney.
Happy Cooking !
Dal On The Table 
Amazing..such a healthy dish..will make it soon😊
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