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26th Jan Republic Day Special: Tri Colour Idli Recipe

Posted on Sun 29 Mar 2015

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In the spirit of our 66th year of Republic Day Celebrations, in all honesty we present before you our special food preparation at Mr. Idli. Our respect to Constitution of India and pride in being born as Indians, inspires us to create a unique recipe to ticket your taste buds with three different tastes of Mini Idli tossed in our home made ‘Molagapodi’. So grab a pen and paper and note down your favourite recipe – so here we go…!!!

Our Idli Batter:

  • 1 Kg Salem Rice
  • 300 Grams Gola Urad Rice
  • Boiled Rice 100 Grams


  1. Wash & soak rice separately.
  2. Wash and Soak Urad Dal separately.
  3. Grind separately after 4 Hours of Soaking.
  4. Mix together by adding little salt to it and allow for fermentation for 8 Hours.

And now come the Tricolour Mini Idlis:

1st Idli : Palak Masala Mini Idli

  • Spinach washed, boiled and made into paste 5 Tablespoon
  • Spring Onion
  • Ginger garlic paste 1/2 Tablespoon
  • Chopped Green Chillies 1/2 Teaspoon
  • Jeera 1/4 Teaspoon
  • White Til 1/4 Teaspoon
  • Chilli Powder 1/2 Teaspoon
  • Salt to taste


  1. Add oil in a sauce pan
  2. Add jeera and til
  3. Add spring onion
  4. Add ginger garlic paste
  5. Add Green chillies
  6. Add spinach and mix well with ginger and garlic paste. cook for 2 mins
  7. Add chilli powder, salt and simmer for a min
  8. Mix the batter along with the palak masala and pour into the mini idli tray

2nd Idli : Carrot Mix Spices Mini Idli

  • Carrot grated and made into fine paste 5 Tablespoon
  • Chopped Ginger 1/2 Tablespoon
  • Chopped Garlic 1/2 Tablespoon
  • Chopped Green chillies 1/4 Tablespoon
  • Kitchen king powder 1/2 Teaspoon
  • Garam Masala Powder 1/4 Teaspoon
  • Jeera 1/4 Teaspoon
  • White sesame seeds 1/4 Teaspoon


  1. Add oil in a sauce pan
  2. Add jeera and Til
  3. Add ginger and garlic chopped and saute
  4. Add green chilli
  5. Add Carrot and little water
  6. Add garam masala and kitchen king
  7. Add salt to taste
  8. Mix with the batter and pour over mini idli tray and steam cook the idlis

Third: Malabari Curd & Coconut Idli

  • Grated Coconut 8 Tablespoon
  • Jeera 1/2 Teaspoon
  • Til 1/2 Teaspoon
  • Curd 4 Tablespoon
  • Mustard seeds 1/4 Tablespoon
  • Channa Dal 1/4 Tablespoon
  • Urad Dal 1/4 Tablespoon
  • Curry leaves 1/2 Teaspoon
  • Chopped green chillies 1/4 Tablespoon
  • Salt to taste


  1. Heat 2 Tablespoon oil in a sauce pan.
  2. Add mustard seeds
  3. Add channa dal and urad dal followed with curry leaves
  4. Add green chillies and curd
  5. Add coconut and add salt to taste
  6. Cook in the mini idli plate in a steamer


  • Channa Dal 50 Grams
  • Urad Dal 100 Grams
  • White Til 50 Grams
  • Curry leaves 30 Grams
  • Bedige Chilli 30 Grams
  • Jeera 10 Grams
  • Asafetida a pinch
  • Salt to taste


  1. Dry Roast all items separately
  2. While grinding into fine powder add salt as per taste

Method for tossing/ finishing

  1. Add 1 Tablespoon Ghee
  2. Add curry leaves
  3. Add spring onion and idlis (Each flavoured idli 5 numbers. ie, palak idli 5, carrot idli 5 and coconut idli 5).
  4. Sprinkle chutney powder and toss all idlis together and garnish with chopped coriander leaves. Serve HOT:-)

If you have any franchise queries please call +91 9036580222 or email You may also visit our website


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