TIRANGA Idli - An ode to INDIA! JAI HIND!

Idlis as all of you may know who have been reading this blog, are Appa's favourite! Needless to say when Amma decided to make TIRANGA Idlis Appa was pleased. The only difference of opinion was Amma wanted to make tri colour in the same Idli and Appa wanted them as separate flavoured Idlis! Before we started seriously blogging, Amma used to make these tri coloured Idlis for our Tiffin boxes, a hit with my classmates. Amma decided to make them as Appa's wish this time...so may be the next time around will get to share the tricolour in one idli itself!

We made this for breakfast as a celebration for our country's 69th Independence Day! Hoping you too would love it...Jai Hind!

INGREDIENTS

3 cups Homemade Idli Batter
Oil, for greasing Idli moulds

SAFFRON Batter

1 Tomato
1 tsp Red Chilli Flakes
GREEN Batter

A small bunch Palak | Spinach, thoroughly washed and roughly chopped
1 tsp Dried Basil Leaves

METHOD

• Add sufficient water to make the batter like Idli batter.
• SAFFRON Batter
• Blanch and peel tomatoes. Grind them to a smooth puree.
• Mix this puree in one portion of the rice batter along with red chilli flakes. Mix well.
• GREEN Batter
• In a kadhai, saute roughly chopped spinach. Once spinach shrinks and leaves out water, switch off flame and keep aside. Do not cover the kadhai as this will adversely affect the green colour.
• Once cool, squeeze to remove excess water, if any. Grind to a smooth paste.
• Mix this paste in one portion of the rice batter along with dried Basil Leaves. Mix well.
• TIRANGA Idlis
• Keep all the three batter ready.
• Grease with very little cooking oil the Idli moulds.
• Pour Idli batter to the greased moulds and steam it for 15 minutes. In case using a pressure cooker, do not keep the whistle.
• De-mould the idlis and plate the three different flavoured Idlis as per your choice.
• Serve with your choice of Podi | Chutney | Thogaiyal and Sambar.
• For this quantity, we got 12 TIRANGA Idlis .

We simply love this combination. We relished these  TIRANGA Idlis with Tomato Chutney, Coconut Chutney and Coriander Chutney.

We have used:

1. Sundrop Heart Oil
2. Snapin Dried Basil Herb
3. Keya Wonder Hot Red Chilli flakes

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.