Hotel style Thatte idli recipe
Karnataka Hotel style Thatte idli recipe
Servings: 15 idli
Equipment
Ingredients
1 cup = 250ml
- 3 cups Idli rice / Salem rice / Boiled rice
- 1 cup Urad dal ( I used white, round dal)
- ½ tsp Fenugreek / Methi seeds
- ½ cup Thick Rice flakes / Aval / Poha
- ¼ cup White, big Sago / Sabudana
- Salt & water as needed
Instructions
HOW TO MAKE HOTEL STYLE THATTE IDLI
- Wash the rice thrice till water is clear.
- To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours.
- In another bowl, wash and soak sago and poha for 4 hours.
- Grind everything together till it turns to smooth paste.
- Collect the batter in a big bowl and close it with a lid.
- Ferment the batter over night or 12 hours. The next morning, mix the batter well.
- Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
- Steam it for 15 minutes till idli is non sticky to touch.
- Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
- Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
Video
Notes
- For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
- Idli should be steamed for 15 to 20 minutes to cook well.
- If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.