Tri-Color Idli- Republic Day Special

tIRINGI-iDLI

Indian Republic Day, 26th of January, is a perfect setting to present this simple dish which is also one of our national favorites. Try to take out some time from your schedules and prepare beforehand for this recipe so that you can have it for your breakfast.

 

Preparation Time: 25 minutes

Soaking and Fermentation Time: 17 hours

Cooking Time: 15 minutes

Number of Servings: 5

Nutritional Information

Total Calories: 1142.7 Kcal

Fat: 12.64 gm

Protein: 29.3 gm

Carbohydrates: 232.55 gm

Folic acid: 70.75 ug

Equipment and Utensils

Idli mold with steamer

Blender

2 Big bowls

1 Small bowl

Ingredients

250 grams Idli Rice

40 grams Urad Dal

100 grams Boiled Carrot Puree

60 grams Spinach Puree

1 teaspoon Salt

5-6 Fenugreek Seeds

2 teaspoons Vegetable Oil

 Directions

Soak rice with fenugreek seeds in enough water.

After 4 to 5 hours of soaking, grind them to a smooth paste.

Don’t use too much water while grinding.

Paste should be thick and of coating consistency.

Now leave overnight for fermentation.

In the morning divide the fermented mixture into 3 parts.

In one part, add a little salt and carrot paste.

In the second part, add spinach puree and salt.

Leave the third part as it is but season it with salt.

Now take idli molds, and grease them with oil.

Now add above mixtures in different molds to get tri color idlis.

Steam them for 15 minutes.

Serve them hot with coconut chutney.

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