On Independence Day, when a public holiday is declared, people prepare various dishes at home. While children fly kites on the roof, the enjoyment of eating 'Tiranga Idli' will make the celebration even happier. The main concern on a holiday is often choosing a breakfast dish, and making special 'Tiranga Idli' will help delight all family members.
Although the traditional South Indian snack idli is white, to celebrate the achievement of independence, it can be colored with the tricolor, adding a local touch. Such an idli will not only look beautiful but also taste delicious. Its flavor will be even better when paired with coconut chutney.
How to Make Tiranga Idli:
Here is a simple recipe for making delicious and fluffy 'Tiranga Idli' at home, without unnecessary hassle.
Ingredients Needed for Tiranga Idli
Idli Batter:
For Orange Color:
For Green Color:
Cooking Method
Preparing the Batter: Take ready-made idli batter and divide it into three equal parts, placing each in a separate bowl. Leave one part white, simply adding salt to taste.
Making the Orange Batter: Heat a little oil in a pan. Sauté mustard seeds, curry leaves, red peppers, chopped tomatoes, and carrots until soft. Once the mixture cools, blend it in a blender to obtain a smooth puree. Add this puree to the first part of the batter.
Making the Green Batter: Blend boiled spinach greens, green cilantro, green pepper, and ginger in a blender with a little water until a thin puree is obtained. Mix this green paste well with the second part of the batter.
Steaming Tiranga Idli: Prepare an idli steamer or fill a pot with water and set it to heat. Lightly grease the idli molds with oil.
Layering Technique: First, place one teaspoon of green batter in the mold. Carefully layer the white batter on top of this. Then, add a layer of orange batter on top. Place the idli mold in the pot and steam over medium heat for 10–12 minutes.
Checking Doneness: After 12 minutes, check for doneness by inserting a knife or toothpick. If the knife comes out clean, the idli is done. Let it cool, then remove it from the mold using a spoon.
Serving with Three Chutneys
Serve hot 'Tiranga Idli' with white coconut chutney, red tomato chutney, and green coriander and mint chutney. The sight of the tricolor on the plate will delight both children and adults.
Chef's Tip: If desired, before serving, you can lightly fry the idli by adding mustard seeds, curry leaves, and sesame seeds to give it the flavor of fried 'Tiranga Idli'.
