Bite into the softness of steaming hot Thatte Idlis!!
It is sprinkled with spicy Podi and bathed in generous pourings of Desi Gir Cow A2 Ghee.
RECIPE THATTE IDLI -SERVES 6-8
- Parboiled idli rice - 3 cups
- Urad dal - 1 cup
- Poha flakes - 1/2 cup
- Sabudana - 2 Tbsp
- Salt (as per taste)
- Fenugreek seeds -1 tsp
- Coconut or Sesame Oil for greasing
- Desi ghee
- Home made podi
Wash and soak the rice in a medium bowl.
In separate bowls soak the urad dal, fenugreek seeds, poha and sabudana.
Leave everything covered for 5-6 hours.
- Drain the methi seeds and grind in a grinder. Then add the urad dal and grind until it is soft and fluffy. Set aside.
- Drain and add the rice, poha and sabudana in batches to the grinder and grind to a coarse texture adding a little water as necessary. The batter should be grainy to the touch.
- Mix both the batters together and leave it in a warm place to ferment overnight or for 8-9 hours.
- The batter should have risen well.
- Add salt and mix it gently without knocking the air out.
- Take out the thatte idli moulds and add a drop of oil on each plate for greasing
Pour the batter half way and tap to remove any air pockets.
Add water in the steamer and let it get warm.
Place the stand inside the steamer and close the lid.
- Steam for 10-12 minutes and check if the batter has lost its shine and turned opaque.
Use a toothpick to check if the idlis are cooked through. Touch lightly on the top with a finger tip, the surface should feel dry and not sticky.
Take out the stand and leave it to settle for about 5-8 minutes.
- Using a knife , run it around the edge of the plate to loosen it. Turn it over and gently unmold the idlis. It should come away easily.
Top generously with spicy podi and generous dollops of desi ghee.
- Serve with filter coffee on the side.
Thatte idlis can also be made with regular idli batter and eaten with sambhar and chutney. The texture may vary slightly.