Tricolour Idli or tiranga idli is the new twist to the traditional idli.
Recipe Tags
Veg
Easy
Festive
South Indian
Steaming
Breakfast and Brunch
Ingredients Serving: 5
BASIC IDLI BATTER-
Rice 2 cups
Washed split black lentil 1 cup
Salt To taste
Water to mix
GREEN CHUTNEY-
Oil 50 ml
Split bengal gram 1 tbsp
Washed split black lentil 1 tsp
Ginger, chopped 1 tsp
Green chilli, chopped 1 tsp
Coriander leaves 250 gm
Mint leaves 100 gm
Curry leaves 50 gm
Salt To taste
KESARIYA CHUTNEY-
Oil 100 ml
Washed split black lentil 1 tbsp
Mustard seed 1 tsp
Onion, sliced 100 gm
Ginger, chopped 1 tsp
Tomato, chopped 200 gm
Carrot, chopped 50 gm
Red chilli powder 1 tsp
Turmeric ¼ tsp
Salt to taste
Instructions
THE BASIC IDLI BATTER:-
Soak rice and dal in a bowl over night or 6- 8 hours. Grind rice and dal together in a blender and blend it coarsely.
Add little water to make a smooth and fluffy paste. Keep this batter aside for fermentation for 6-7 hours. Now take three bowls and pour the batter equally into the bowls. Use the first bowl of basic batter as white batter.
THE GREEN BATTER:-
Take a pan heat oil and add split Bengal gram and sauté add washed split black lentil and let it crackle. Add chopped ginger, chopped green chillies, washed coriander, mint and curry leaves and sauté.
Add salt and make a fine paste and keep aside. Now add the prepared green paste into the second bowl of white batter and mix thoroughly.
THE KESARIYA BATTER:-
Take a pan heat oil and add split washed split black lentil and sauté add mustard seed and let it crackle. Add chopped ginger and sliced onion and sauté. Add tomatoes chopped, carrot chopped and turmeric.
Mix red chilli powder and salt. Make a fine paste and keep aside. Now add the prepared Kesariya paste into the third bowl of white batter and mix thoroughly.
COOKING:-
Grease the idli mould and pour half spoon of green batter then half spoon of white batter and half spoon of red batter. Put these moulds into the steamer and steam them for 10 mins or till fluffy.
TO SERVE:-
De-mould the prepared idli and serve hot with chutney and sambhar.
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THE BASIC IDLI BATTER:-
Soak rice and dal in a bowl over night or 6- 8 hours. Grind rice and dal together in a blender and blend it coarsely.
Add little water to make a smooth and fluffy paste. Keep this batter aside for fermentation for 6-7 hours. Now take three bowls and pour the batter equally into the bowls. Use the first bowl of basic batter as white batter.
THE GREEN BATTER:-
Take a pan heat oil and add split Bengal gram and sauté add washed split black lentil and let it crackle. Add chopped ginger, chopped green chillies, washed coriander, mint and curry leaves and sauté.
Add salt and make a fine paste and keep aside. Now add the prepared green paste into the second bowl of white batter and mix thoroughly.
THE KESARIYA BATTER:-
Take a pan heat oil and add split washed split black lentil and sauté add mustard seed and let it crackle. Add chopped ginger and sliced onion and sauté. Add tomatoes chopped, carrot chopped and turmeric.
Mix red chilli powder and salt. Make a fine paste and keep aside. Now add the prepared Kesariya paste into the third bowl of white batter and mix thoroughly.
COOKING:-
Grease the idli mould and pour half spoon of green batter then half spoon of white batter and half spoon of red batter. Put these moulds into the steamer and steam them for 10 mins or till fluffy.
TO SERVE:-
De-mould the prepared idli and serve hot with chutney and sambhar.
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