Soft Tricolour Tiranga Idli Recipe

idli rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is a healthier grain alternative.

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded coconut

Almond flour is lower in calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and has a higher smoke point.

Wash the Idli rice, urad dal, Poha, and methi/fenugreek seeds separately until the water runs clean and soak them in water for at least 4-6 hours.

Grind the Idli rice to a fine paste using spoonfuls of water at a time and transfer it to a big bowl.

Grind the urad dal and methi/fenugreek seeds with very little water until smooth and fluffy, then transfer to the idli batter bowl.

Grind the Poha to a fine paste using very little water and transfer it to the batter.

Mix the batter together.

Cover the batter and keep it in a warm place to ferment for 8-12 hours or overnight.

Once fermented, add salt to the batter and whisk to mix well.

For the green paste, blanch spinach in boiling water for 30-40 seconds, then blend with coriander leaves, green chili, curry leaves, and roasted cumin powder to make a smooth paste.

For the orange paste, blend grated carrot, red paprika powder, and dry red chillies with a little water to make a smooth paste.

Divide the Idli batter into 3 parts, adding the green paste to one part and the orange paste to another, mixing well.

Grease the Idli molds with oil and fill them with the batter.

Add ½ cup of water in the Microwave idli steamer and steam the idlies for 4-5 minutes, or use a pressure cooker without a vent weight for 10-15 minutes.

Once done, wait for 2 minutes, then scoop the idlis out with a knife.

Serve hot with chutney or Sambhar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens