Tricolor idlis - tiranga idlis

Name: Tricolor idlis - tiranga idlis
Cuisine: Indian
Ingredients: 3 cups Idli batter; 1/2 cup carrots grated; 1/2 cup spinach; 1/4 cup coriander leaves; as required Few drops of oil; 1/4 cup fresh grated coconut; 2 tablespoon peanuts; 2 green chillies; as per taste Salt; 1/2 cup spinach; 1/4 cup coriander leaves; 2 green chillies; as per taste Salt; 1 teaspoon Lemon juice

Kavita Ns @food_ish

Mumbai

#TRICOLOR22 #tiranga
#republicday #orange #white #green #blue
#idlis #cookpadindian

Kavita Ns @food_ish

Mumbai

#TRICOLOR22 #tiranga
#republicday #orange #white #green #blue
#idlis #cookpadindian

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Ingredients

3 cupsIdli batter
Idli
1/2 cupcarrots grated
1/2 cupspinach
1/4 cupcoriander leaves
as required Few drops of oil
White Chutney
1/4 cupfresh grated coconut
2 tablespoonpeanuts
2green chillies
as per tasteSalt
Green chutney
1/2 cupspinach
1/4 cupcoriander leaves
2green chillies
as per tasteSalt
1 teaspoonLemon juice

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Steps

1

Divide the idli batter into 3 portions.
Add grated carrots to one portion and mix well. Add a pinch of orange color to it if you wish to.
Grind together spinach, coriander leaves and pinch of salt and mix to the second portion of idli batter.
Keep the third portion as it is white.
2

Grease idli mould and keep the steaming vessel ready with water and a piece of lemon.
Now pour in each potion of batter one by one in the moulds and steam for 15 minutes on high flame.
Cool down and remove all the idlis on a plate.
3

For the chutneys,
orange chutney

Loni Dosa / Ghee Dosa with Chutney
4

White chutneys
Grind together coconut, peanuts, green chillies,.salt.
5

Green chutney
Grind together spinach, coriander leaves, green chillies and add some salt and lemon juice.

Linked Recipes

Idli

Loni Dosa / Ghee Dosa with Chutney

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Cooksnaps

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Kavita Ns @food_ish

on January 26, 2022 15:11

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.