To make Tiranga Idli: For the orange batter, chop two carrots and blend them in a mixer. In a bowl, mix 1 cup semolina, 1 cup yogurt, and the blended carrot to make the orange batter. For the green batter, mix 1 bowl green chutney, 1 bowl yogurt, and 1 bowl semolina to make the green batter. For the white batter, mix yogurt and semolina to make the white batter.

Place each batter in a separate bowl. Add green food coloring, salt, and baking soda to the green chutney batter and mix well. Similarly, add orange food coloring, salt, and baking soda to the orange batter and mix. For the white batter, add salt and baking soda and mix to prepare the batter.

Grease the idli molds with oil. First, add a spoonful of white batter in the center, then green batter on one side, and orange batter on the other side. Garnish each with a black peppercorn and set the batter to steam.

Steam the idlis on high heat for 5 minutes, then on medium heat for 10 minutes. Your Tiranga Idli is ready.

To make coconut chutney: Add fresh coconut, green chilies, peanuts, ginger, salt, yogurt, and roasted chickpeas to a blender and grind to a fine paste. For tempering: Heat 2 tablespoons oil, add mustard seeds, curry leaves, and dried red chilies, and let them splutter. Pour the tempering over the chutney and mix. Your coconut chutney is ready. Serve it with Tiranga Idli. Make this recipe for your kids on Independence Day—they'll love it!