Thatte idli Recipe

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Ingredients

Parboiled idli rice	1 ½ cup
Sabudana	1 tbsp
Poha	2 tbsp
Methi seeds	1 tsp
Ghee	2 tbsp
Salt	½ tbsp
For Chutney
Fresh coconut	½ cup
Curry leaves	15-16 pcs
Green chilli	2 pcs
Cashew	1 tbsp
Ginger	1 inch
Water	as required
Salt	1 tsp
Lemon juice	½ tbsp
Coconut oil	1 tbsp
Chana dal	½ tbsp
Urad dal	½ tbsp
Mustard seeds	1 tsp
Dry red chilli	1 pc

  

For Thatte Idli 

Start washing parboiled rice, urad dal, methi seeds and sabudana.

Soak them in water and keep aside for 6 hours. 

Now, strain out excess water and transfer it to a mixer grinder, add soaked rice, urad dal, sabudana, washed & soaked poha, soaked methi and very little water.

Grind it to a smooth batter and remove it in a bowl.

Keep it aside for at least 6 hours to ferment.

Once done, add salt, water if required and whip it nicely.

Heat a steamer and grease the thatte idli moulds with ghee.

Pour the batter in thatte idli mould and stream it for 10-12 mins in medium flame.

Once done, de-mould it and it's ready to be served.

Add some ghee, podi powder on top of it and serve steaming hot thatte idli with coconut chutney. 

For chutney

In a mixer jar, add fresh coconut, ginger, green chilli, cashew, curry leaves, water and grind it to a fine paste.

Add salt and mix it.

Heat a pan, add oil, chana dal, urad dal and roast for a few minutes on medium flame.

Now add mustard seeds, dry red chilli, curry leaves and let it splutter.

Add this tadka over the grinded chutney.

Coconut chutney is ready to serve.

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