Grease the mini idli stand and pour the batter in it.

Steam the idlis in idli cooker for 10-15 minutes.

Once the idlis cool down apply butter and take the Idlis out of the mold very softly.

Put all the idlis in a plate.

Keep aside a few plain idlis.

Now take a spoon and dip the remaining idlis in spinach, carrot, and beetroot puree.

Take a toothpick and insert the beetroot, carrot, plain, and spinach idlis.

Apply butter and sprinkle chaat masala on it.

Grill it in a pre-heated oven for 12 minutes.

Toss once in between to change the sides.

Relish the idli kababs when hot with tomato ketchup.

For Spinach puree

Boil the spinach leaves in salt water for 2 minutes and strain the water. 2. Once cooled blend it in a food processor and keep it aside in a bowl.

For Carrot Puree

Remove the skin of the carrots and boil them in a pressure pan till 2 whistles.

Once cooled blend it in a food processor and keep it aside in a bowl.

For Beetroot puree

Remove the skin of the beetroots and boil them in a pressure pan till 2 whistles.

Once cooled blend it in a food processor and keep it aside in a bowl.