Thatte Idli
Thatte idli is an authentic Karnataka recipe. The flat idlis melt in mouth with sponge texture. It is served in almost every retauraunt there with varieties of chutneys and sambar. The same batter can also be used to get fluffy regular idlis. Though the original version asks for making the batter in the wet grinder, I used only mixer to grind the batter and the result was outstanding....
Pre time : 10 mins
Cooking time : 15 mins
Serves : 6
Ingredients for making Thatte Idli :
Raw rice 1 cup
Par boiled rice 3 cups
Sabudhana / Sago / Javarrisi 1/2 cup
Poha / Aval / beaten rice flakes 1 cup
Urad dal 1 full cup
Salt to taste
Cooking soda 1/4 tea spoon (Optional)
How to make Thatte Idli?
Wash the Sabudhana well and soak in water separately for 5 hours.
Wash all other ingredients except poha together and soak them in water for 4 hours.
Just at the time of grinding wash the poha well and keep aside.
Remove the excess water from soaked items.
Mix all the items together and put them in the blender and grind to smooth batter adding required salt and water.
If the quantity is large, grind them in lots.
Store the batter in a larger vessel giving space for fermentation.
Let them ferment for 8 to 10 hours.
Take flat plates and grease them with oil.
Add the cooking soda to the batter and mix well.
Pout the batter on the plates.
Steam them out for 15 minutes in a steamer, rice cooker or idli cooker.
After switching off give 5 minutes standing time.
Remove the idlis from the plate,with a sharp edged wet spoon or knife.
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