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Tiranga Idlis: Tricolour Breakfast Delight For Independence Day Celebrations
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Tiranga Idlis
: Tricolour Breakfast Delight For Independence Day Celebrations

29 mins
Cooking Time
Easy
Difficulty
5
Ingredients
Veg + Dairy
Diet
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.

Ingredients

UNITSIngredients
2 cupsIdli batter (fermented)
1/2 cupSpinach leaves (blanched and pureed)
1/2 cupCarrot (peeled, chopped, and steamed)
1 tspOil for greasing
Salt to taste

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Follow
Directions

Description - Step 1

Prepare The Colours

Divide 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.

Description - Step 2

Grease The Moulds

Lightly grease the idli moulds with oil. This prevents sticking and helps in easy unmoulding.

Description - Step 3

Layer The Batter

Pour 1 spoon of saffron batter first, then plain batter, and finally the green batter to get the tricolour effect. Don’t overfill.

Description - Step 4

Steam The Idlis

Place the moulds in the steamer and steam for 10–12 minutes. Use a toothpick to check doneness—it should come out clean.

Description - Step 5

Cool And Unmould

Let the idlis cool for a minute. Gently scoop them out using a spoon to retain the tricolour layers.

Step 1
Prepare The Colours
10 minutes
Step 2
Grease The Moulds
2 minutes
Step 3
Layer The Batter
3 minutes
Step 4
Steam The Idlis
12 minutes
Step 5
Cool And Unmould
2 minutes

Plate it up!

Plating Instructions:

plating-instructions-image

Serve the idlis on a fresh banana leaf for a traditional festive touch.

... Read More

Pairing Instructions:

pairing-instructions-image

Pair with three chutneys in colours matching the flag—coconut (white), tomato (orange), and coriander-mint (green).

... Read More

Garnishing Instructions:

garnishing-instructions-image

Sprinkle a little grated coconut or temper with mustard seeds and curry leaves for extra flavour and aroma.

... Read More

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