Tricolor, flavored, and fried idli can be the best lunch box Idea for working women, school kids, and college students on Indian independence day.
On every independence day, kids are asked to bring tri-color dishes for the lunch boxes. Early morning, it's really difficult to think and create something healthy, tasty and according to the theme of the lunch box.
This time, I planned to make tri-color idlis which are easier to make and also perfect for kids as they taste great even if they're not so hot. The good thing about this recipe is its preparation. You can actually prepare 75% of the dish day before and the remaining can be done in morning rush hours.
So let's get started with the Independence Day 2021 Special fast-to-cook healthy Veg Recipe for Lunch, Brunch, or Breakfast meals.
Overview
Preparation time:20 minutes
Cooking time: 20 minutes
Course: Breakfast/Snack
Serve: 2
Ingredients
Major
- Idli Batter- 3 cup (divided in to-1:1:1)
For Orange Batter (spicy tomato flavored idli)
- Chopped tomato-2
- Soaked red chili-4
- Grated ginger-1 teaspoon
- Red chili powder-1/2 tablespoon
- Salt- 1 teaspoon
For Green Batter (Healthy spinach idli)
- Blanched Spinach- 1cup
- Green chilli-2
- Garlic clove-1
- Green coriander (cilantro)- 1/2 cup
- Salt- 1 teaspoon
Extras
- Oil- 2 tablespoons (for greasing and cooking)
- Mustard seed- 2 teaspoon
- Green chili chopped and slit- 4
- Torn Curry leaves- 10
Preparation Process
For White Color
Take the prepared idli batter and divide it into three equal ratios. Separate one part of the batter for the white color of the tricolor idlis.
For Orange Color
Step-1
Take a mixture grinder, add chopped tomato, soaked red chili, ginger, red chili powder, and salt.
Step-2
Grind them well to make a smooth paste.
Step-3
Add the paste to one portion of the batter.
Step-4
Mix well to form the orange color batter.
For Green Color
Step-5
In a grinder, add blanched spinach, cilantro (coriander), green chili, garlic, and salt.
Step-6
Grind to make a smooth puree (Add a dash of water if required).
Step-7
Add the puree with another portion of the batter.
Step-8
Mix them well to form a green color batter.
Step-9
All tricolor batter is ready so let's get to cooking
Cooking Process
Step-1.1
Heat the water in a steamer. Grease the idli mold, and fill the tri-color batter in each cavity.
Step-1.2
Put the Idli's mold inside the hot steamer and steam for 10 minutes on medium flame.
Note: Cooking time can vary depending on the type of steamer.
Step-1.3
Reduce the flame and check with a toothpick if the idlis are cooked. If done, turn off the gas, else cook for another 5 minutes.
Note: Prick the toothpick in the center of the idli and check. If it comes out clean then it indicates idli is cooked properly.
Step-1.4
Take out the mold from the steamer carefully with the help of a kitchen towel or hand kitchen silicone pickers.
I prefer to use these silicone hand pickers because they're safe to use and have a very good grip because of their advanced design.
Step-1.5
Keep the mold aside for 5-10 minutes to cool down, then take out/de-mold the idlis.
Note: These steamed idlis can be prepared and kept in the refrigerator before a day. Next morning just pan fry and they will taste equally fresh and soft.
Pan-Frying process
Step- 1
Heat a pan, add one tablespoon oil, mustard seeds, slitted green chilies, and curry leaves.
Step-2
Wait till seeds start crackling, add the steamed idli and cook them for 5 minutes on medium flame.
Note: keep tossing in between for even frying.
Step-3
Wait till the idlis turn a little golden and crispy from both sides. Sprinkle some salt and sambhar masala over them and serve hot with tomato ketchup/coconut chutney, or green chutney for best taste.