Tatte idli / Mysore mallige idli
#56bhog recipe 24
Open in Cookpad AppSteps
- 1
Soak all ingredients separately for 6 hours.
- 2
Grind daal to smooth paste don't add too much water. pour into a big vessel.
- 3
Grind poha to smooth paste.
- 4
Grind rice not to a smooth paste. it should be coarsely grounded. add salt mix well. keep it over night for fermentation.
- 5
Soak in morning 11, grind in the evening 7 o'clock and use morning after 8 o'clock.
- 6
Batter will rise to double the quantity use big vessel
- 7
Oil the idli mould, put batter and steam for 10 min. serve with sambar and chutney. if u don't have tatte idli mould use regular idli mould.
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