KARNATAKA THATTE IDLI

தமிழில் காண : கிளிக் 

Hi All,

KARNATAKA THATTE IDLI ..I tasted this idli on the day when we reached Bangalore ,As our transporters delayed in delivering our household stuffs so in morning we brought this idlis from nearby restaurant . To make our breakfast simple and light we ordered idlis , but When I opened the parcel I was pretty surprised for a minute thinking hotel gave me something other than idli 😕.

Then I realized it is a variety of idli which is very famous in Karnataka , the idlis are not round in shape , they are flat , very very soft and it just melted in mouth . After tasting these idlis I instantly fall in love with this dish 😋😋.

From that day I was trying to make perfect thatte idli in my home and today is the day I got time to make it , I got it so perfectly and everyone in my family loved it.

Pls don't change the ratios , follow the ratios to get perfect spongy idli.

Proudly sharing the recipe with you , 

Recipe source : smithakalluraya.com

INGREDIENTS :

Raw rice – 4 cups.

Urad dal – 1 cup.

Poha / beaten rice – 1 cup.

Sago / javvirisi – 1/2 cup.

Cooking soda – 1/2 tsp.

Salt – as required.

Ghee / oil – to grease plate.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ?  PLS CLICK TO CLARIFY

METHOD :

1. Wash rice , urad dal , sago and soak everything separately.Soak urad dal for 1.5 hours ,And rice and sago for 4 hours.
   
2. First grind urad dal to fine paste by adding little water . Don't add water one at a time , for every few minutes add little water , this way makes your batter very puffy and soft.
   
3. The grind rice,sago and poha together to fine paste.
4. Mix all the above together ,add salt and let the batter ferment for 8 to 10 hours.
   
5. Next day you can see the batter has doubled in size with bubbles.
6. Add cooking soda , mix well.
   
7. Grease a high rim plate with ghee( as in picture) and pour half of the plate with batter .
   
8. Else place a banana leaf over the plate and pour the batter in banana leaf.
   
9. Boil in idli pan for 15 mins in medium flame or till the knife comes out clean.
10. Remove from flame , leave the idli for one minute then cut them to big pieces and enjoy.
    
11. I served with Tomato kuzhambu , But the idli goes great with tiffen sambar , you can also serve with mint chutney , saravana bhavan sambar , green leaves chutney of your choice.
    
    NOTES :

1. You can even skip cooking soda , even without cooking soda the idli will be soft.
2. Cooking in banana leaf gives a unique taste to idli and also very good for health.But greased plate also works fine.
3. Don't boil too much , when pricked with knife and it comes out clean ,immediately remove from flame.
4. After removing from flame the idlis are given one minute rest before cutting , so that you can cut them easily without breaking.
5. You can make yummy dosa with this leftover batter too , Make them thick dosa like uttapam.Thin dosas didn't tasted that great but thick dosas are awesome too 🙋.