Thatte idli recipe /Thattu plate idli /Tatte idli
Ingredients
- Idli rice - 3 cups
Whole urad dal/urutu ulundhu - 1 cup
Vendhyam/fenugreek seeds - 1 tsp
Aval /flattened rice - 1/2 cup
Javvarisi/sago - 1/2 cup
Rock salt/kallupu as needed
Some oil to grease plate
Instructions
- Soak idli rice, urad dal,vendhyam & javvarisi after washing it 4-5 times for 4-5 hours.2.After its soaked well just before 10 minutes of grinding wash and soak Aval.3.Add soaked rice mixture along with soaked Aval grind to a smooth paste.4.Grind little thin than the idli batter but not too much(don’t make it thin do grind as shown in above video).5.Add rock salt and beat well.6.Allow it to ferment for 6-8 hours.7.After fermentation just mix it gently without over beating the mixture.8.Now keep idli pan with water to heat.9.Pour batter in greased idli plates.10.Steam for 10 minutes take out when cool scoop off the idli’s.11.Serve with hot sambar& chutney of your choice.
Notes
- The idli batter consistency for grinding should be neither thin or too thick.
- Don’t beat the batter after fermentation just mix it gently before making idli’s.
- Grind it smoothly as possibly, but some may like it to grind coarsely so do it as you wish.
- Allotment of ingredients given should be rightly done to get exact soft fluffy idli’s.