In a non-stick pan, add water, ghee and salt. Bring to a boil.
Add rice flour and mix well. Keep stirring until all the water has been absorbed.
Turn the heat off. Cover and let it sit undisturbed for 2 minutes.
Divide the rice flour dough into three equal parts. Add to separate bowls.
Add carrot puree to the first bowl. Knead well and make a smooth and soft dough.
Add spinach puree to the second bowl. Again knead well and make a smooth and soft dough.
Knead the third dough as well.
After that apply ghee on your palm.
Take a small portion of the orange dough. Form a ball.
Take a small portion of the white dough. Form a ball.
Take a small portion of the green dough. Form a ball.
Make all the balls in the same manner. Keep aside.
In a pot, pour water and place a steaming rack. Grease the rack with ghee. Cover and let it bring to a boil.
Uncover and place the tricoloured goli idlis on the rack. Don’t overcrowd the rack.
Cover again. Let it cook for 5 minutes over a medium flame.
Heat a pan over a medium flame, add oil and all the ingredients under tadka.
Cook for 30 seconds until the seeds splutter and the spices are fragrant.
Add the tricolour goli idli. Toss very gently.
Tricolour goli idli is ready to serve.
Serve them hot with coconut chutney.