Wednesday, November 26, 2014

Thatte Idly

Thatte Idly is a breakfast dish from Karnataka. It is also called as Plate Idly (thatte means plate in Kannada). Generally they are served along with chutney, sambar or potato or mixed veg palya {palya means curry). I had thatte idly with sambar and chutney in an occation. I liked it a lot and wanted to give it a try at home. So I bought a thatte idly stand which is also useful for making idiyappam and dhokla.
Let's see how to make them :)

What you need:

Idly rice (par boiled rice or uppudu biyyam)-4 cups
Skinned and split black gram (minapa pappu)-2 cups
Fenugreek seeds (menthulu)-1 teaspoon
Salt to taste
Ghee or oil for greasing the plates

  1. Soak the rice, skinned black gram and fenugreek seeds in water for 4-5 hours.
  2. Wash and grind them into a thick batter by adding salt. It took me thirty minutes to grind it in wet grinder.
  3. Allow it to ferment overnight or ten to twelve hours.
  4. Grease the plates with the ghee and fill them with the batter.
  5. Leave some space in the plates for the batter to rise while steaming.
  6. Steam them in the pressure cooker for 12 minutes without using the weight on the lid.
  7. Once the cooker has cooled down, remove the thatte idlys from the plates by using a knife.
  8. Spread some butter on the top and serve them hot with chutney or sambar. Enjoy the soft idlys..
Note: If you want, you can add half a cup of cooked rice while grinding the rice and dal for extra softness.

For the chutney, I ground skinned and roasted ground nuts and fried gram dal (putnalu) in equal quantity along with garlic, cumin seeds, coriander seeds, tamarind and salt. I seasoned it with broken dry chilly, mustard seeds, urad dal and curry leaves which were tempered in a tablespoon of oil.

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