INGREDIENTS:- Tiranga idli 2 cups - Rice 1 cup - Urad Dal 2 tbsp - Spinach puree 3 tbsp - Carrot puree Salt to taste METHOD:- Wash and soak the dal and rice separately overnight or for about 6 to 8 hours. Now grind rice coarsely in a blender. Next grind the daal into a smooth and fluffy paste. Mix both the blended mixtures to form a batter and grind them together again. Add salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Take 3 different bowls, put batter in equal portions into them. For green colour: add spinach puree to one bowl For orange colour: add carrot puree to the bowl For white colour: Use the basic batter mix Now grease the idly mould well and fill each of them with 3/4 th full of batter, putting all the colours separately in the idli holders. Steam cook idlis on medium flame for about 10 minutes. Use a knife to remove the idlis after it cools. Serve
Posted on: Mon, 26 Jan 2015 10:55:15 +0000
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