Executive Chef, Rohit Tokhi of The Leela Ambience Convention Hotel, Delhi shares an easy Tiranga Idli recipe which you can make your kid’s tiffin box on Republic day celebration in school. It healthy and has no artificial colours
Ingredients
Basic Idli batter
Rice: 2 CUP
Washed split black lentil: 1 CUP
Salt To taste
Water to mix
Green Batter
Oil: 50 ml
Split bengal gram: 1 tbsp
Washed split black lentil: 1 tsp
Ginger, chopped: 1 tsp
Green chilli, chopped: 1 tsp
Coriander leaves: 250 gm
Mint leaves: 100 gm
Curry leaves: 50 gm
Salt to taste
Keshraiya Batter
Oil 100 ml
Washed split black lentil: 1 tbsp
Mustard seed: 1 tsp
Onion, sliced: 100 gm
Ginger, chopped: 1 tsp
Tomato, chopped: 200 gm
Carrot, chopped: 50 gm
Red chilli powder: 1 tsp
Turmeric: ¼ tsp
Salt to taste
Method
Soak rice and dal in a bowl over night or 6- 8 hours. Grind rice and dal together in a blender and blend it coarsely. Add little water to make a smooth paste and keep this batter aside for fermentation for 6-7 hours. Now take three bowls and pour the batter equally into the bowls. Use the first bowl of basic batter as white batter.
Green
Take a pan heat oil and add split Bengal gram and sauté add washed split black lentil and let it crackles. Add chopped ginger, chopped green chillies, coriander, mint and curry leaves and sauté. Add salt and make a fine paste and keep aside. Now add the prepared green paste to the bowl of white batter and mix thoroughly.
Kesariya
Take a pan heat oil and add split washed split black lentil and sauté add mustard seed and let it crackles. Add chopped ginger and sliced onion and sauté. Add tomatoes chopped, carrot chopped and turmeric, cooked upto done. Mix red chilli powder and salt. Make a fine paste and keep aside. Now add the prepared Kesariya paste to the third bowl of white batter and mix thoroughly.
Cooking
Grease the idli mould and pour green batter, white batter and kesariya batter into diffrent moulds. Put these mould into the steamer and steam them for 10 mins or till fluffy.
Serve
De-mould the prepared idli and serve hot with chutney and sambhar.
