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Before you jump to Tiranga idli recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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Therefore, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to tiranga idli recipe. To make tiranga idli you need 32 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Tiranga idli:
- Take For batter of idli
- Prepare 3 cup Rice
- Provide 1 cup urad dal
- Prepare 1 cup poha
- Use For red colour -(chinese flavor)
- Get 1/2 bowl chopped cabbage
- Get 1/2 bowl chopped onion
- Get 1/2 bowl chopped carrots
- Take 1/2 bowl chopped Capsicum
- Prepare 1 green chilli chopped
- Use 2 tsp Ginger garlic paste
- Prepare 1 tsp soya sauce
- Get 2 tsp vinegar
- Get 3 tsp tomato sauce
- Prepare 2 tsp red chilli sauce
- Provide as per taste Salt
- Get For green colour -
- Use 1/2 cup coriander finely chopped
- Use 2 tsp Dry mint powder
- Take 2 tbsp til
- Get 2-3 green chilli (cut in to length)
- Provide 2 tsp mustard seeds
- You need 6-7 leaves kadi patta
- Provide as per taste Salt
- Prepare For white colour -
- Prepare 2 tsp mustard seeds
- Provide 1/2 tsp cumin seeds
- Take 3-4 whole red chilli
- Use 2 green chilli
- Take 2 pinch asafoetida
- You need 1/4 tsp salt
- Prepare 5 tbsp oil
Instructions to make Tiranga idli:
- First you take 3 cup Rice,1cup urad dal and 1cup poha and soaked them for 2 to 3hrs for making batter of idli,you can use ready-made batter or you can also use suji,dahi and baking soda, salt mixture for batter.now make a fine paste of soaked ingredients and left that batter for 4 to 5hrs in hot place for fermentation or raising a khameer in it,if it doesn't happen so you can use fruit salt(eno) for it.
- Take a idli cooker pour the water in it and place it on gas flame for steaming and take plates of idli cooker and grease them with oil,now pour batter in idli plates and steam it for 10 to 15 min after steaming take out idli from cooker,ready 20 or 24 idlis for further process.
- For white colour, first you cut your idlis in two pieces or you can use whole as per your choice,now take non stick frying pan and keep it on gas flame and pour 1 tbs oil in pan. When oil becomes hot add mustard seeds, cumin seeds, asfoetida, green chilli and kadi patta in it. Now add 4 - 5 idli in it and stir them well and cover the lid and leave them for 6to8 min on flame after that take out idlis from pan and wash it with water.
- For green colour mix the coriander, chilli, and mint powder(you can also use fresh mint)and grind coarsely and keep it aside now again take a pan and add 1 is to 1/2tbsp oil in it and place it on gas flame till oil become hot now add mustard seeds and curry patta after popping the seeds add til stir for a while then add the grind mixture and salt stir it well after few min add 4 to 5 idlis in it stir them well close the lid for 5 min after that take it out in another plate and wash the pan.
- For red colour again take a pan add 2tbsp oil and place it on high flame,first you add Ginger garlic paste then chopped vegetables cut in to length and green chilli saute it for 2 min,now add soya sauce,tomato sauce,vinegar,red chilli sauce,green chilli sauce and salt in it, stir well now add 4 to 5 idlis and m8x them well and then cover the lid and leave them for 5 min on flame after that take out these idlis in another plate now your all flavors of idlis are ready, platter them in tri colour
- Your tiranga idli platter is ready to eat,serve hot with coconut chutney or green chutney.(no chutney is required because it is having complete taste but just for garnishing)
Tiranga was a Hutt who owned and operated Tiranga's Loft. A spinal cord injury as a young worm left him partially paralysed from the waist to the end of his tail. The injury stunted his growth at only two-point-five Imperial standard meters. Tiranga Signs is the Sole Proprietorship based company in Bangalore. For the convenience of the guests, the reception desk works round the clock.
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