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Tiranga Idlis: Tricolour Breakfast Delight For Independence Day Celebrations
5
Ingredients
29
Minutes
About Recipe
Tiranga idlis are a festive, regional recipe treat perfect for Independence Day. Made using spinach, carrots, and plain idli batter, they bring the Indian flag to life on your plate. These soft, veggie-packed idlis are a perfect pick for school tiffins or easy breakfasts, especially for kids and teens craving something wholesome with a playful twist.
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Ingredients
Directions
Prepare The Colours
10 minutesDivide the fermented idli batter equally into three bowls. In one, mix in pureed spinach for green. In another, mix in pureed steamed carrots for saffron. Leave the third bowl plain for the white layer.
Grease The Moulds
2 minutesLightly grease the idli moulds with oil. This prevents sticking and helps in easy unmoulding.
Layer The Batter
3 minutesPour 1 spoon of saffron batter first, then plain batter, and finally the green batter to get the tricolour effect. Don’t overfill.
Steam The Idlis
12 minutesPlace the moulds in the steamer and steam for 10–12 minutes. Use a toothpick to check doneness—it should come out clean.
Cool And Unmould
2 minutesLet the idlis cool for a minute. Gently scoop them out using a spoon to retain the tricolour layers.
Plate it up!
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Serve the idlis on a fresh banana leaf for a traditional festive touch.
Pair with three chutneys in colours matching the flag—coconut (white), tomato (orange), and coriander-mint (green).
Sprinkle a little grated coconut or temper with mustard seeds and curry leaves for extra flavour and aroma.
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