Thatte Idli
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Thatte idli is an authentic Karnataka recipe. The flat idlis melt in mouth with sponge texture. It is served in almost every restaurant there with varieties of chutneys and sambar. The same batter can also be used to get fluffy regular idlis. Though the original version asks for making the batter in the wet grinder, I used only mixer to grind the batter and the result was outstanding.
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Ingredients
- 1 cup Raw rice
- 3 cup Par boiled rice
- 1/2 cup Sabudana sago / Javarrisi
- 1 cup Poha aval / beaten rice flakes
- 1 cup Urad dal
- Salt to taste
- 1/4 teaspoon Cooking soda Optional
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Instructions
- Wash the Sabudana well and soak in water separately for 5 hours. Wash all other ingredients except poha together and soak them in water for 4 hours.
- Just at the time of grinding wash the poha well and keep aside. Remove the excess water from soaked items.
- Mix all the items together and put them in the blender and grind to smooth batter adding required salt and water. If the quantity is large, grind them in lots.
- Store the batter in a larger vessel giving space for fermentation. Let them ferment for 8 to 10 hours.
- Take flat plates and grease them with oil. Add the cooking soda to the batter and mix well.
- Pour the batter on the plates. Steam them out for 15 minutes in a steamer, rice cooker or idli cooker.
- After switching off give 5 minutes standing time. Remove the idlis from the plate, with a sharp edged wet spoon or knife.
Recipe Nutrition
Calories: 903 kcal | Carbohydrates: 191 g | Protein: 25 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 106 mg | Potassium: 217 mg | Fiber: 14 g | Sugar: 1 g | Vitamin A: 3 IU | Vitamin C: 3 mg | Calcium: 82 mg | Iron: 6 mg
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