Homemade Thatte Idli Recipe
Course : Main/ Breakfast
Cuisine: Indian
Servings: 4-5 nos
Soaking Time : 4-5 hours
Fermentation Time: 7-8 hours or overnight
Preparation Time: 15 minutes
Cook Time : 15 minutes
Total Time : 30 minutes
Ingredients For Batter:
2 cups idli rice or rawa idli rice
1 cup urad dal
1 cup poha ( flattened rice)
1 tsp methi/ fenugreek seeds
For Garnishing:
1-2 tbsp Ghee
Podi ( gun ) powder
Method:
Clean, wash and soak the rice, dal and methi seeds in some water for 4-5 hours.
After the soaking time drain out all the water. Then wash the Poha .In a grinder jar grind the rice coarsely , remove in a vessel then add the dal , methi seeds and poha with a little water in the grinder and grind into a fine paste. Add it to the grounded rice.
Mix well and allow it to ferment for 7-8 hours or overnight.
After the fermentation time. Add salt and mix the batter well. It should be of pouring consistency , if required water can be added to the batter.
In an idli stand or vessel boil some water.
Take a small round plate grease it with some oil and place a butter paper on it.
Add 1 ENO sachet in the batter just before pouring the batter into the plate. Mix lightly then pour the batter into the plate .
Place the plate in the idli stand. Cover and cook on medium flame for about 15 minutes.
After the cook time remove from the idli stand/ vessel and allow it to cool. Once cooled remove the butter paper form the plate and slowly remove the idli from the paper and place it on a serving dish.
Melt 1-2 tsp ghee add 1-2 tsp podi masala and mix well. Spread it evenly all over the idli.
