Tri-colour idli is idli of saffron, white and green colour. A post to celebrate 75th Independence of India.

As India celebrates its 75th Independence Day, it is indeed a moment of joy and pride for every Indian. The hard won freedom is cherished and celebrated. Many lives were lost and the struggle was unbearable. Today, we have come a long way since then. Remembering the great leaders who underwent treacherous sufferings to make us a free country.

The Indian flag is tri-colour or tiranga as it it popularly known. It was designed by Pingali Venkayya. It is a horizontal, rectangular flag with saffron, white and green colours. The Ashoka Chakra  in the middle is navy blue in colour. Saffron stands for renounciation, white denotes the path of truth and green represents the relation to the vegetation life. The Ashoka Chakra signifies motion. Our country should be moving ahead and we should never dread the change.

As the country moves ahead to celebrate the 76th year of Independence, here is a small contribution from me. Tri-Colour Idli is a platter of colourful idlis. Earlier, I have shared Tri-colour Pulav, do check it.

tri-colour idli

Tri-Colour Idli :

Ingredients:

• 1 cup  urad dal
• 1 cup iidli rawa ( 2 cup for wet grinder)
• water
• salt
• 1/2 cup spinach
• 1 tablespoon coriander
• 1 green chilli
• 1 carrot

Method :

To make idli batter:

1. Soak urad dal for two hours.
2. Before grinding, soak the cream of rice in water. If you are using mixer, use one cup of cream of rice. If you are grinding in the wet-grinder, soak two cups of cream of rice.
3. Grind urad dal with water.
4. Remove the batter in a wide bowl. Add the soaked cream of rice to it and mix thoroughly using your hand.
5. Close a lid and keep it in a warm place to ferment.
6. Next day, mix salt to it.
7. Divide the batter into three parts.

To make saffron / orange colour idli :

1. Make a puree of carrot.
2. Mix it one part of the batter.
3. Grease the tray, pour the batter and steam it.
4. Initially, keep it on a medium high for five minutes. Then, steam it on a low flame.
5. Once, they are done, turn off.
6. Unmold after sometime.

To make white colour idli:

1. Steam them in the regular way.

To make green colour idli:

1. Blanch the spinach along with coriander.
2. Once it cools, grind it with a green chilli.
3. Mix the puree in the other bowl of batter.
4. Put a spoonful of batter in each of the compartments.
5. Steam it for eight to ten minutes.
6. Green colour idlis are ready.

Take a tip: 

• Serve idli with chutney and sambar.
• Take a note about the use of quantity of idli rawa. Check in the method to make idli batter.
• Use of coriander and green chilli is optional. It gives a good taste.
• Do not store the mixed batter in the refrigerator.

tri-colour idli

If you ever make Tri-Colour Idli in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!