Tiranga Idli (Tri - Color Recipe) - Independence Day special

Tiranga Idli (Independence Day Special)

India celebrates Independence Day on August 15 each year. India became an independent nation on August 15, 1947. Independence Day is a day when people in India pay homage to their leaders and those who fought for India’s freedom in the past.

I am paying a tribute to our great freedom fighters in my own small way, just thought of posting the tiranga idlis on this special day in my journal…..I love my country as much as all of us do and A Happy Independence Day to all the Indians…..

Ingredients -

• Rice – 2 cups
• Urad Daal (white) – 1 cup
• Spinach puree (for green colour) – 2 tablespoon
• Carrot puree (for orange colour) – 2 – 3 tablespoon
• Salt to taste

Method

Wash and soak the daal and rice separately overnight or for about 6 to 8 hours. Now grind rice coarsely in a blender. Next grind the daal into a smooth and bubbly paste. Mix both the blended mixtures to form a batter and grind them together again. Add salt and set aside in a warm place for 8-9 hours or overnight for fermenting, I place it in my microwave
generally overnight (of course in switch off mode). Now next morning, the idlis are ready to be cooked; you will see the batter is well fermented.

For tiranga Idlis –

Take 3 different bowls; put batter in equal portions in to.

For Green colour – Add spinach puree to one bowl

For Orange colour – Add carrot puree to the bowl

For White colour – Use the basic batter mix

Now grease the idle holder or pan well and fill each of them with 3/4th full of batter, pill all the colours in the idli holder separately. Steam cook idlis on medium flame for about 10 minutes or until done. Use a knife to remove the idlis on after they are little cooled. Serve them with sambhar or chutney.

Enjoy!!