Tri-coloured idlis to celebrate the spirit of freedom as we celebrate 75 years of our independence today.
Today, as a nation, we celebrate 75 years of our independence . August 15th is a special day for all Indians. It is celebrated as a national festival. Indian Government has launched the “Har Ghar Tiranga” campaign to mark 75 years of Independence as part of ‘Azadi ka Amrit Mahotsav’. This is a campaign to encourage people to bring the flag home and to hoist it to mark the 75th year of India’s independence. The idea behind the initiative is to invoke the feeling of patriotism in the hearts of the people.
As we celebrate this day, food cannot be far behind. To celebrate this day, it feels great to create recipes with beautiful colours of the Indian flag. There are many dishes which can be prepared to reflect the colours of our flag. For eg: sandwiches, rice, dhokla, laddoos, idlis, chutneys, juices etc. Today, I have prepared three types of idlis and chutneys to celebrate 75 years of our independence.
The three different types of idlis are orange rava idlis, regular white idlis, and green spinach idlis to reflect the orange, white and green colours of the flag respectively. The three different types of chutneys are orange coconut chutney, white coconut chutney and green coconut chutney. The recipes for different types of idlis are as under:
Recipe for Orange Rava Idlis
2 cups semolina (rava/sooji)
1 tsp clarified butter (ghee)
½ cup curds (dahi)
1 tsp mustard seeds (rai)
1 ½ tsp split black gram (udad dal)
1 tsp split chickpeas (chana dal)
Few curry leaves (kadi patta)
2 medium sized tomatoes (tamatar)
salt as per taste (namak)
1 tsp fruit salt (eno)
Wash the tomatoes and blend into a smooth puree. Keep aside.Heat 1 tsp ghee in a pan. Add mustard seeds, udad dal, chana dal and curry leaves. Saute for few seconds. Add rava and saute on slow flame. Roast the rava till it turns aromatic. Turn off the flame and allow the rava to cool. In a mixing bowl, add the roasted rava, curds, tomato puree and mix. Keep this mixture aside for 30 minutes.
After 30 minutes, add water as required, to get the desired consistency. Mix well. The batter should not be too thin or too thick. Add salt, fruit salt to the mixture and give a quick mix. Grease idli plates with oil and pour the batter into idli moulds. Steam the idlis for 15 minutes or till the idlis are cooked. Unmould the idlis and serve hot with chutney and/or sambar.
Recipe for Regular white Idlis
2 cups Rice
1 cup Udad dal (split black gram)
1/2 cup cooked rice
Salt as per taste
Soak rice and dal in water separately for 3 to 4 hours. Drain and grind the rice and dal separately, using little water, to a smooth paste. While grinding the rice, add cooked rice and blend. Mix them in a deep vessel. Cover and keep the batter to ferment for six to eight hours in a warm place. After fermentation, grease the idli moulds. Pour the batter in the moulds andJ steam them in a steamer or idli cooker. Steam for 10 to 15 minutes or until done. Unmould and serve hot.
Recipe for Spinach (Palak) Idlis
2 cups of Idli batter
2 cups of Chopped spinach leaves (palak)
salt as per taste
Boil water in a pan. Add the chopped spinach leaves. After 2 minutes remove the blanched leaves and drop it into a bowl of cold water (This is done to retain the dark green colour of the spinach) . Blend the blanched spinach to a fine paste. Add palak puree to the idli batter. Add salt and mix well. Grease idli plates with oil and pour the batter into idli moulds. Steam the idlis for 15 minutes or till the idlis are cooked. Unmould the idlis and serve hot.