These creative tricolour food ideas and tiranga food recipes pay tribute to the tiranga colours in an outpouring of tiranga themes and tiranga dishes.
Tricolor food ideas or tiranga food recipes (where tiranga denotes the three colours of the Indian flag) are a very popular Independence Day or Republic Day theme in India.
On these days, many Indian families pay tribute to the tiranga colours – saffron, green and white – with Independence Day food or Republic Day food recipes and food art.
In this article, we feature some tricolour food recipes that showcase the creativity and patriotism of SHEROES app members in an outpouring of tiranga themes and tiranga dishes.
Whether you’re looking for Independence Day theme ideas or Republic Day ideas to express your culinary skills, these tricolour food recipes and food art will help you create tri-colour food and tricolour snacks that make you and your family proud.
You can set the table with these delicious tricolor dishes for an amazing tri colour lunch, or you could use them as tricolor tiffin ideas and fill your kid’s tri color lunch box with tricolor snacks and tricolour food for kids.
10 Tricolour Food Ideas & Tiranga Food Recipes
However you decide to serve these tricolour dishes for Independence Day, the tiranga recipes and tricolour food items below will provide colourful and creative ideas for Indian independence day celebrations.
1. Tricolor Rice Kadubu (Tri Colour Rice Recipe)
Three colour rice is a very easy-to-make Indian tricolor food and will go perfectly with your tricolor theme. If you want to go with a traditional Independence Day food or a Republic Day food menu, try out this Tricolor Rice Kadubu.
Contributed by SHEROES member, Arathi Raghuveer, this tri color rice recipe will show you how to make tri colour rice the traditional way.
- 1 cup finely powdered rice
- 2 tablespoons Bengal gram dal
- 1 teaspoon mustard
- 1-2 sprigs of mint leaves
- A few curry leaves
- A pinch of Hing (asafoetida)
- 1/2 cup carrot puree
- Salt to taste
- 2 tablespoons oil
- 1 cup grated coconut
- 1 tablespoon jeera (cumin)
- 3-4 slit green chilies
- Ghee for serving
Take a pan and fry the rice thari until it the raw smell is gone. Then pour the thari into a plate. Add oil into the pan and heat it. Add mustard seeds, jeera, green chillies, hing, and fry.
Add grated coconut, add a sufficient quantity of water and bring it to boil. In the meantime, make a paste of mint and curry leaves by adding a little water. Add the thari, frequently mixing to avoid lumps.
Lower the flame and cook the mixture for few minutes. Switch off the flame and let it cool. Make 3 portions of the mixture. Take one portion and add carrot puree and mix well.
If the mixture is watery, fry it again in a pan. Repeat the same with mint and curry leaves paste. Take an idli plate and smear oil on the plates. Make small oval balls out of the rice thari mixture.
Repeat the same with the orange and green mixtures. Then steam the balls for 5 to 10 minutes. Your tricolour rice kadubu is ready. Serve this tricolor rice recipe hot with coconut chutney and a dollop of ghee.
2. Instant Tiranga Idli (Tricolor Idli)
As far as traditional Indian Independence Day food ideas go, these Instant Tiranga Idlis accompanied with a spicy chutney will have your tastebuds tingling for all the right reasons.
This tricolor idli recipe was contributed by SHEROES member, Amita Chauhan, and serves 2 people. Delight your loved ones with this yummy and colourful Tiranga Idli recipe.
- 2 cups semolina
- ¾ cup curd
- ½ cup water
- 2 tsp salt
- 1 packet Eno salt
- 1 carrot, chopped
- 1 cup spinach, chopped
Start this tri colour idli recipe by adding semolina, curd, 1 tsp salt and milk in a large bowl and mix it well using a spatula. Let it rest for 20 minutes.
In the meantime, take boiling water in 2 thick bottomed pans and blanch the chopped carrots and chopped spinach, respectively, to soften their texture. Grind each of them separately later to make thick carrot puree and spinach purees.
Now take the Semolina batter and divide it into 3 equal portions. Mix the carrot puree with 1/3rd of the Idli batter to make orange-coloured idlis.
Next, we make the green idlis by adding the spinach puree into 1/3rd portion of the idli batter to make green coloured idlis. Use the remaining batter to make white-coloured idlis.
Grease the idli mould with oil. Add ½ tsp Eno salt and pinch of salt in each of the batters right before you put them in the moulds to ensure they are fluffy and soft.
Put the batters in the idli holders and steam cook the idlis for 10 to 12 minutes on a medium flame. Use a sharp knife to remove them from the moulds upon cooling. Serve the instant tiranga idli hot with coconut or tomato chutney.
3. Tiranga Dhokla (Tri Color Dhokla Recipe)
Looking for some tricolour snacks for kids? This tricolour dhokla is the perfect tri colour lunch box snack for their tricolour tiffin.
- 3 cups idli batter
- ¼ cup spinach puree
- 1 green chilli and 1 small piece of ginger, made into a paste
- 1 tbsp gun powder (idli molagai podi)
- ¼ tsp Kashmiri red chilli powder
- 1 tsp oil to grease the plate
- 2 tbsp grated coconut, to garnish
- Chopped coriander leaves, to garnish
- 1 tsp oil
- 1 tsp mustard seeds (rai)
- 1 tsp white sesame seeds (til)
Divide the batter for the tri colour dhokla into three parts:
- Green batter: 1 cup batter mixed with the spinach puree and ginger-green chilli paste.
- White batter: 1 cup batter.
- Orange batter: 1 cup batter mixed with the gun powder and chilli powder.
Transfer the green batter to a greased plate and steam it. When it’s done, pour one cup of plain batter for the white layer on it and steam it. Then, add the orange batter on top of it and steam it. Remove it and allow it to cool.
Cut the tricolour dhokla into shapes of your choice and arrange the pieces on a plate. Season it with the seasoning mentioned and garnish it with coconut and coriander leaves. Serve this delicious tiranga dhokla with green or sweet chutney.
4. Tiranga Parathas (Tricolour Lunch For Kids)
Looking for yummy tricolour recipes for kids? Tiranga Parathas are a delicious tri colour Indian food that will brighten up your lunch or make a delightful tricolour tiffin snack.
This tri colour food for kids definitely belongs on your Indian Independence day menu or Republic Day recipes menu and makes a colourful tricolour lunch for kids. Contributed by SHEROES member, Amita Chauhan, this tiranga parathas recipe serves 4 people.
- ¼ cup blanched and puréed spinach
- ¼ cup boiled and puréed carrot
- 3 cups whole wheat flour, more for rolling
- ¼ tsp ajwain (carom seeds), crushed
- ¼ tsp red chilli powder
- Salt to taste
- Water as needed
- Oil as needed
Using three bowls, add 1 cup of flour into each. Add the spinach purée into one bowl along with a tablespoon of oil, ajwain, and salt to taste.
Use your fingers to mix it into the whole-wheat flour. Add a little water if needed to form a soft, pliable dough. Knead the dough for a few minutes, then cover and set aside.
Add the carrot purée into one bowl along with a tablespoon of oil, red chilli powder and salt to taste. Use your fingers to mix it into the whole-wheat flour. Add a little water if needed to form a soft, pliable dough. Knead the dough for a few minutes, then cover and set aside.
Mix the last portion of whole-wheat flour with 1 tablespoon of oil, salt to taste and enough water to make soft pliable dough. Knead the dough for a few minutes, then cover and set aside.
Let the three portions of dough rest for 20 minutes. After the dough has rested, knead the three portions of dough once more and roll each one out into a thick chapati layer.
Place the orange layer at the bottom, then place the white layer on top of it. Place the green layer on top of the white layer and press down lightly. Starting from the top, roll all three layers together tightly to form a log.
Use a sharp knife to slice 3” portions of the log. Flatten each portion of dough into a round and roll into parathas using dry flour as needed.
Heat some oil in a tawa (frying pan) over medium heat. Cook the parathas on both sides, brushing them with oil until brown spots appear on the surface and the dough is cooked through. Serve the tiranga parathas with yogurt and pickle.
5. Veg Tiranga Sabji
Wash cut and boil the vegetables with salt, squeeze the lemon. Arrange as in the image above and serve.
6. Chawal Ke Fare (Rice Fara Recipe)
As one of the most fun, tricolour food recipes for kids, these steamed rice balls with red and green chutneys are a great tricolor food for kids and could become a favourite Independence Day special food that creates lifelong memories for your family.
Make a dough with rice flour. Make different shapes as you like. Put them in a steamer and steam them.
Make dhaniya pudina (coriander and mint) chutney as follows. Take adrak (raw chopped ginger), salt for taste, chopped coriander and mint leaves, chopped green chillies and grind them into a chutney.
Make tomato chutney as follows. Take a tomato, salt, chillies, adrak (raw chopped ginger), lehsun (chopped garlic) and grind them to make a chutney.
7. Tricolour Dosa (Independence Day Breakfast)
- 1 cup of urad dal
- 2 ½ cups of idli rice
- 1 spoon of methi (fenugreek) seeds
- 2 spoons of chana dal
- Oil for frying
- Chopped onions
- Chopped coconut pieces
- Red chilli powder
- Green chillies
- Rock salt to taste
- Pudina (mint) leaves
- Coriander leaves
- Lemon juice
Preparing the tricolour dosa batter:
Mix 1 cup of urad dal and 2½ cups of idli rice with 1 spoon of methi (fenugreek) seeds and 2 spoons of chana dal. Soak for 6 hours separately and grind into a batter. Add rock salt to taste.
Ferment for the whole night. In the morning, separate the dosa batter into three bowls as follows:
- White batter: Regular dosa batter
- Orange batter: Add the ground paste of 1 carrot with a little water to the dosa batter with a pinch of salt.
- Green batter: Grind a bunch of palak (spinach) leaves with a little and mix into the dosa batter with a pinch of salt.
Making the tricolour dosa:
Heat pan, spread oil over the pan. Take a small ladle of the green batter and spread, then add the white batter and finally the orange batter. Spread oil and let it cook. Flip the dosa and cook again. Serve in a decorative plate.
Prepare the chutneys:
- Orange chutney: In a blender, add two chopped onions, red chilli powder, salt, sugar, a little tamarind and grind.
- White chutney: In a blender, add chopped coconut pieces, onion, garlic, green chillies, a little salt and water and grind.
- Green chutney: In a blender, add pudina, coriander leaves, green chillies, salt and a squeeze of lemon juice to retain colour. Grind into chutney.
Serve the chutneys in a pomegranate peel base. Use sliced lemon and chopped berries to make an Ashoka chakra.
8. Tricolour Coconut Laddoos (Tricolour Sweets)
If you’re looking for recipes for sweets for Independence Day, nothing says nostalgia better than a bowl of homemade coconut laddoos flaunting the vibrant colours of freedom.
This tricolour sweets recipe for coconut laddoos makes about 12 small laddoos and was contributed by SHEROES member, Amita Chauhan.
Be sure to spread the sweetness of freedom and independence with these Independence Day sweets among your family and friends.
- 1 ½ cup desiccated coconut (use the fine variety), divided
- 100 ml sweetened condensed milk
- ¼ tsp elaichi (cardamom) powder
- 1 to 2 tbsp milk
Set aside ¼ cup of the desiccated coconut for rolling. Add the remaining coconut, condensed milk and elaichi powder to a heavy-based nonstick pan.
Cook on low heat, stirring continuously for 5 minutes. Add the milk and continue to stir for another minute until the mixture starts to leave the sides of the pan.
Turn off the heat and allow the mixture to cool slightly. At this point, the laddoos can be coloured. Once cool enough to handle, take small portions of the mixture and form into balls.
Roll them in the reserved desiccated coconut. Store the laddoos in an airtight container and serve these Independence Day special sweets as required.
To colour the laddoos:
Divide the warm coconut laddoo mixture into three equal portions. Add a drop or two of orange and green food colour to two of the portions.
Use clean hands to mix well until the coconut mixture is evenly coloured. Proceed to form into balls and roll them in desiccated coconut.
9. Tiranga Salad (Tricolour Salad)
This Indian flag salad recipe serves two and is a great accompaniment to any Independence Day food menu. Express your creativity and let your kids express theirs too with this tricolor salad dish.
You can make this tricolour salad by yourself or turn it into a fun Independence Day cooking activity for the entire family.
- 2 tablespoons grated carrot
- 2 tablespoons grated radish
- 1 tablespoon finely chopped coriander leaves
- Salt to taste
- ½ teaspoon jeera (cumin) powder
- ½ teaspoon chilli powder
- 10 to 12 cloves
- 2 cinnamon sticks
Take a plate to arrange the grated carrot, grated radish and coriander leaves in the shape of a tiranga (Indian flag). Decorate with cloves to portray the Ashoka chakra and decorate with a cinnamon stick as the flag post.
Use jeera powder and chilli powder for the muddy look. Finally, sprinkle some salt and serve this colourful and fun, tri-color salad as an accompaniment to your other Independence Day dishes.
Here are two more tricolour salad dishes from SHEROES members:
Neha Pandey’s tri-colour salad recipe contains finely chopped or grated veggies like cabbage, carrot and cucumber, garnished with a pinch of salt and lemon.
Davinder Kaur Chahal’s tricolour salad contains three colours of veggies provided by capsicum, onion, cucumber and tomato.
10. Tricolour Shot (Tri-Colour Cocktail)
- 8 to 10 betel leaves
- ¼ cup carrot puree
- ¼ cup cucumber juice
- Salt to taste
- 1 teaspoon sugar
Take 3 to 4 betel leaves and blend them with a little water, salt, and a small amount of sugar. Pour the content into a bowl. Repeat the same process with the carrot and cucumber.
Pour the contents into different containers. Take 2 shot glasses and pour betel leaves juice into the shot glasses as equal portions. Then top it with cucumber juice and then the carrot puree.
Slit a carrot and cucumber slice at one end slightly and use them to decorate the glasses. Add fresh mint leaves along with a slice of lemon for a dash of lime flavour.
Put the glasses on a serving plate and decorate them with betel leaves, carrot, and cucumber slices (the accompanying image shows a larger glass).
Tricolour Food Art
Here’s some more delightful tricolour food photography and Food Art for Independence/Republic Day contributed by SHEROES members.
One of the best tri-coloured dishes was contributed by Arwa Yunus. Her beautiful Tricolour Food Art ideas to celebrate Republic Day/Independence Day are just mind-blowing! This tricolor food recipe contains just 1 bowl of pomegranate and 1 cucumber arranged on a white plate.
Enjoy these delicious tiranga food recipes with your loved ones and be sure to include some fun Indian Independence Day activities for kids or Republic Day activities for kids, like a tricolor sandwich-making competition for kids in your Independence/Republic day celebration.
Do you know how to make tricolour sandwich? Share your own Indian sandwich recipes for Independence Day snacks, or tricolour sandwich recipe in our recipe-sharing community on SHEROES.
Submit recipes online and share your tricolour food recipes in Hindi or English.