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Use idli batter.
You need to prepare spinach paste.
You need carrot paste.
Provide beetroot paste.
Use turmeric powder.
You need red chilli powder.
Use tomato paste.
Use oil.
Use mustard seeds.
You need to prepare urad dal (split black gram).
Use coconut chutney to serve.
Provide sambar to serve.
You need kura karam podi / idli podi to sprinkle.

Short Tips:

- Sometimes all the dish needs could be a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

Heat 1 tbsp. oil in a pan and temper with the mustard seeds. After it stops spluttering, add the urad dal and saute till light brown, Add this to the batter and mix well..
Divide the batter into 6 bowls. Add the beetroot paste, spinach paste, carrot paste, turmeric powder and red chilli powder+tomato paste to each bowls leaving the 6th one as it is for the white colour..
Add 1 tsp. oil to the paniyaram chatti and heat well. Drop spoonfuls of the coloured batter and and cook, covered for a minute or two on low flame..
When one side is done, turn over and fry the other side too for a minute. Switch off the flame and transfer them to a serving dish..
Serve with coconut chutney plus sambar and a sprinkle of kura karam podi / idli podi..

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