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Tiranga Idli

Jan-23-2017
The Leela Ambience Convention Hotel
900 minutes
Prep Time
10 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Tiranga Idli RECIPE

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

  1. BASIC IDLI BATTER-
  2. Rice 2 cups
  3. Washed split black lentil 1 cup
  4. Salt To taste
  5. Water to mix
  6. GREEN CHUTNEY-
  7. Oil 50 ml
  8. Split bengal gram 1 tbsp
  9. Washed split black lentil 1 tsp
  10. Ginger, chopped 1 tsp
  11. Green chilli, chopped 1 tsp
  12. Coriander leaves 250 gm
  13. Mint leaves 100 gm
  14. Curry leaves 50 gm
  15. Salt To taste
  16. KESARIYA CHUTNEY-
  17. Oil 100 ml
  18. Washed split black lentil 1 tbsp
  19. Mustard seed 1 tsp
  20. Onion, sliced 100 gm
  21. Ginger, chopped 1 tsp
  22. Tomato, chopped 200 gm
  23. Carrot, chopped 50 gm
  24. Red chilli powder 1 tsp
  25. Turmeric ¼ tsp
  26. Salt to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. TO SERVE:- De-mould the prepared idli and serve hot with chutney and sambhar.

Reviews (1)  

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Ruchi Gaur
Jan-23-2017
Ruchi Gaur   Jan-23-2017

Amazing!

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