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INGREDIENTS


Tri Color Idli

Servings - 2 - 3

INGREDIENTS
(For Saffron Idli)
Oil - 15 milliliters
Split bengal gram - 2 tablespoons
Dry red chili - 6
Oil - 15 milliliters
Tomato - 120 grams
Tamarind pulp - 30 milliliters
Coconut - 15 grams
Salt - 1 teaspoon
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 450 milliliters

(For Green Idli)
Mint - 15 grams
Coriander - 10 grams
Green chili - 5 grams
Tamarind pulp - 30 milliliters
Coconut - 15 grams
Salt - 1 teaspoon
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 450 milliliters

(For White Idli)
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 450 milliliters

PREPARATION


(For Saffron Idli)
1. Heat 15 milliliters oil in a pan, add 2 tablespoons split bengal gram and stir well.
2. Cook until it turns golden brown in color.
3. Add 6 dry red chili and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 15 milliliters oil in a another pan, add 120 grams tomato and mix it well.
6. Saute until it turns soft and pulpy.
7. Add 30 milliliters tamarind pulp and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Remove it from heat and transfer this into a blender, add the roasted split bengal gram, dry red chili, 15 grams coconut, 1 teaspoon salt and blend it into a smooth paste.
10. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon salt and mix it well.
11. Add 250 milliliters water and mix it well to make a thick batter.
12. Rest the batter for 10 minutes.
13. Then, add the blended mixture into it and mix it well.
14. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
15. Pour the batter into the idli moulder.
16. Take a skillet, add 450 milliliters water and bring it to a boil.
17. Place the idli maker into it and cover it with lid.
18. Steam for about 10 - 12 minutes.
19. Open the lid and remove it from skillet.
20. Serve.

(For White Idli)
1. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon salt and mix it well.
2. Add 250 milliliters water and mix it well to make a thick batter.
3. Rest the batter for 10 minutes.
4. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
5. Pour the batter into the idli moulder.
6. Take a skillet, add 450 milliliters water and bring it to a boil.
7. Place the idli maker into it and cover it with lid.
8. Steam for about 10 - 12 minutes.
9. Open the lid and remove it from skillet.
10. Serve.

(For Green Idli)
1. In a blender, add 15 grams mint, 10 grams coriander, 5 grams green chili, 30 milliliters tamarind pulp, 15 grams coconut, 1 teaspoon salt and blend it into a smooth paste.
2. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon salt and mix it well.
3. Add 250 milliliters water and mix it well to make a thick batter.
4. Rest the batter for 10 minutes.
5. Then, add the blended mixture into it and mix it well.
6. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
7. Pour the batter into the idli moulder.
8. Take a skillet, add 450 milliliters water and bring it to a boil.
9. Place the idli maker into it and cover it with lid.
10. Steam for about 10 - 12 minutes.
11. Open the lid and remove it from skillet.
12. Serve.

Tri Color Dhokla

Servings - 2 - 3

INGREDIENTS


(For Saffron Dhokla)

Semolina - 200 grams
Curd - 120 grams
Salt - 1 teaspoon
Oil - 15 milliliters
Water - 150 milliliters
Blanched carrots puree - 180 grams
Fruit salt - 1 teaspoon
Water - 10 milliliters

(For White Dhokla)
Semolina - 200 grams
Curd - 120 grams
Salt - 1 teaspoon
Oil - 15 milliliters
Water - 150 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters

(For Green Dhokla)
Spinach - 250 grams
Semolina - 200 grams
Curd - 120 grams
Salt - 1 teaspoon
Oil - 15 milliliters
Water - 150 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters

(For Tempering)
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Curry leaves - 15 - 20
Sugar - 1 teaspoon
Water - 60 milliliters

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