Tri-Color (Tiranga) Idli

Celebrate flavors and colors with this vibrant Tiranga Idli, inspired by the Indian flag. The idlis are prepared using Tata Sampann urad dal for the batter, natural moringa leaves/ Powder for the green layer, classic white, and a keshri (orange) layer infused with podi powder.

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Ingredients

For Idli Batter:

• 1 cup Tata Sampann urad dal (split black gram)
• 2 cups idli rice.
• 1 tsp fenugreek seeds
• Salt to taste

For Green Batter:

• ½ cup fresh moringa leaves (or 2 tbsp Organic India moringa powder)
• 2 tbsp water

For Keshri (Orange)Batter:

• 2–3 tbsp idli podi powder
• 1 tbsp oil or water to mix

For Steaming:

• Oil or ghee for greasing idli plates

Preparation Steps:

Batter Preparation

• Wash and soak Tata Sampann urad dal and fenugreek seeds together for 4–6 hours.
• Wash and soak idli rice separately.
• Grind urad dal and fenugreek seeds to a light, fluffy paste.
• Grind rice to a slightly coarse consistency.
• Combine both pastes; add salt and mix well.
• Allow batter to ferment overnight or until it doubles in volume.

Preparing the Colors

Green Batter:

• Blanch moringa leaves in hot water for 1 minute; drain.
• Blend moringa leaves with a little water to make a smooth paste.
• Mix this paste into one-third of the fermented batter.
• White Batter:
• Use one-third of the plain fermented batter as is.
• Keshri (Orange) Batter:
• Mix podi powder with oil or water to make a thick paste.
• Combine this paste into one-third of the fermented batter to achieve a bright orange color.

Assembling Tiranga Idlis:

• Grease Idli moulds lightly with oil or ghee.
• Spoon a layer of green batter into the base of each mould.
• Add a second layer of white batter on top.
• Finish with a layer of Kesari/orange batter.
• Gently level each layer with the back of a spoon.

Steaming:

• Steam the assembled idlis in an idli steamer for 12–15 minutes, or until cooked through.
• Let cool slightly before unmoulding.

Serving Suggestions: Serve Tiranga Idlis hot with coconut chutney and sambar. These colorful idlis are perfect for festive occasions, team celebrations, or as a healthy breakfast option.

Notes:

• You can adjust the thickness of each color layer as desired.
• Ensure even fermentation for soft and fluffy idlis.
• For best results, use fresh moringa leaves; if unavailable, moringa powder works well.

Our spokesperson, Chef Deepak Gore, in-house culinary expert at Tata Sampann, has curated a special Tiranga Idli recipe using Tata Sampann Urad Dal, with natural moringa leaves or powder for the green layer, a classic white layer, and a kesari (orange) layer infused with podi powder.