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Tricolor Idli or tiranga idli is the new twist to the traditional idli. For making these idlis,add different colour puree paste to the idli batter. Here I use spinach puree and carrot puree to give the color of our national flag to celebrate our Independence Day. Tricolor Idli recipe is perfect for breakfast as well as for tea time snack. The best thing which I like about tricolor idli is it’s attractive color and light on stomach and easy to digest. Tricolor idli is so healthy and nutritious that everyone loves it.
Here is simple step by step recipe.
So, Let’s Start Now,
Parboiled Rice(ukada rice) – 3 cups
Urad dal(split black lentils) – 1 cup
Spinach for Puree – 100 gms
Carrot for Puree – 100 gms
Salt – ½ tsp or as required
Oil – for greasing
Eno – 1 tsp
For Spinach Puree
1.Wash the spinach, boil water in a pan add washed spinach and boil it for 5 minutes.
2.Drain the excess water and wash it with cold water to stop cooking and to cool.
3.Grind it in a mixer into a smooth paste.
4.Transfer into a bowl and keep aside.
For Carrot Puree
1.Wash the carrots and chopped it into small pieces.
2.Boil it in water for at least 10 minutes or till full done.
3.Drain the excess water and wash it with cool water.
4.Grind it into a smooth paste.
For Idli Batter
1.Wash and soak rice and dal separately for 3-4 hours.
2.Grind rice and dal in a smooth paste.
3.Now add salt and eno powder to the idli batter.
4.Divide the batter equally in three bowls.
5.Mix spinach puree in one section for green color.
6. .Mix carrot puree in one section for orange color.
7.Leave the third section of batter for white color.
1.Grease the idli mould with oil, fill the idli mould with different color batter separately.
2.Steam the idlis on high flame for 10 minutes.
3.Noe demould idlis from the idli mould with the knife or a spoon.
4.Yummy tricolor idli is ready to serve with coconut chutney.
Enjoy your Tricolor Idli.