Thatte Idli

Name: Thatte Idli
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup rice; 1 cup urad daal / black gram lentil; 1/4 cup thin poha; 2 onions; 2 tomatoes; 1 small tamarind; 1 tsp jaggery; 2-3 red chillies; 1 tbsp chana daal / bengal gram; 1 tsp urad daal / lack gram lentil; 1 tbsp peanuts; 1 tsp oil; leaves Curry; 1 tsp mustard seeds; 1 tsp coriander; 1 tsp cumin; as per taste Salt, chilli powder; 1/2 cup peanuts; 1 green chilli; 2 cloves garlic; 1 small tamarind; 1 tsp mustard; 1 tsp oil; as needed Red chilli; leaves Curry; as per taste Salt

Leena Mehta @DesiTadka26

Ahmedabad

#risenshine
#tasteofsouthindia
Thatte Idli from Bidadi or Tumkur is always a heavenly experience when you are at Bengaluru. Thatte means plate or disc and this idli takes it's name from it as cooked in flat dish.

Leena Mehta @DesiTadka26

Saved

Ingredients

25 minutes

6 servings

1 cuprice
1 cupurad daal / black gram lentil
1/4 cupthin poha
Tomato onion chutney
2onions
2tomatoes
1small tamarind
1 tspjaggery
2-3red chillies
1 tbspchana daal / bengal gram
1 tspurad daal / lack gram lentil
1 tbsppeanuts
1 tspoil
leavesCurry
1 tspmustard seeds
1 tspcoriander
1 tspcumin
as per tasteSalt, chilli powder
Peanut chutney
1/2 cuppeanuts
1green chilli
2 clovesgarlic
1small tamarind
1 tspmustard
1 tspoil
as neededRed chilli
leavesCurry
as per tasteSalt

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Steps

25 minutes

1

Clean and wash urad daal and rice separately. Soak it for 6 hours.
2

Drain water and grind urad daal in mixture into nice paste. Wash and drain Poha and add it to rice and grind it in coarse paste. Rest it for overnight or 8-10 hours.
3

Wash tomato and peel onions. Cut into slices. In a pan add oil and add all dry daaldhokli and spices. Saute it for a while and add onion and tomato. Roast it until cooked on low medium flame.
4

Grind it to fine chutney. Add Raita of mustard seeds, chillies and curry leaves.
5

Dry roast raw peanuts. Remove skin. In a pan add 1 tsp oil and add cumin, green chilli, garlic. Saute it for a while and add to peanuts. Add salt, tamarind, and grind it in fine chutney. Add tadka of mustard seeds, red chilli and curry leaves to it.
6

Add salt to fermented mixture. Mix it lightly in one direction. Grease small Thalipith and add batter. Steam it for 15-20 minutes.
7

Enjoy this hot Thatte idli with lip smacking chutneys.