Hi I use about 1 1/2 tspof methi I never got red idli ... There must be some chemical reaction please dont eat it....
Update from Chinni I didn't used methi powder or methi seeds.. I didn't use baking soda too the only thing that is different is , I used canola oil spray. But it is true that that batter was not completely white it was little red as I remember now..but not too red as the idlis.. Urad dal flour was used
At first I thought the baking soda must be the culprit, but since that's not been used at all, then I suspect the salt that was used is not pure. VJBunny is right - some kind of chemical reaction happened and it would be too risky to your health to consume it.
I have seen slightly reddish color idlis when I over cook them. Please check the amount of time you cooked the idli's.
hi, I also faced same problem and i can say that idli's turn to red colour is due to Urad dal mix, batter in white colour but after we cooked and see idli's in red colour.
it made us laugh :rotfl :rotfl Well everyone covered ingredients to find the fault. Nothing from myside
I was impressed with the topic.. How can a idli be in RED color.. Its quite impressive. If some experts confirm it will not affect the health.. Wanna try out..
I am so so happy that I found this thread. A few days back I cooked rava idli. I made the batter instantly using urad dal, yogurt, baking soda etc. My idlis too turned red. I used chana dal also, I gave a tadka and then added that to roasted rava and yogurt. I was surprised to see the idlis red, brownish in colour. Is it harmful to eat such idlis?
I did not use idli rava, nor did I use urad dal flour, i added urad to the tadka... I sis not use methi also.... so, what could be the reasons ?
