Divide the batter into 4 bowls. Add the red colour in one bowl, green colour in the second and yellow colour in the third. Mix well. Let the last bowl remain as it is for the white colour.
Grease a steel plate and pour a small ladle of the green batter first followed by the white, yellow and red batter or as you wish.
With a toothpick draw lines from the middle to the edge of the steamed idli cake or vice versa for some beautiful pattern.
Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it. Then gently unmold the cake. Serve this delicious creation with coconut chutney and sambar.
