Thatte Idly literally meaning idly on plate is a karanataka delicacy. I got this recipe from our close friend from Bangalore. Immediately wanted to try it. Traditionally served with coconut chutney in a flowy state so easy to dip and eat.
You would need small plates to makes these idly.
Makes 12-14
Ingredients Required:
Urad dhal - 1 cup
Poha - 1/2 cup
Idly rava - 3.5 cups
Salt as required
Oil to grease the plates
How to make:
Soak the urad dhal and Poha for 6 hours.
Grind till soft and fluffy by adding a maximum of 1/2 cup water in intervals.
Mix the idly rava and whisk till well incorporated. Add salt and mix.
If the batter is too thick then add little water it should be a thick idly batter consistency.
Let it sit at room teyand ferment for 8 hours.
Once fermented mix the batter well again.
Grease the plates with oil and pour the batter till 3/4th full.
Steam cook for 8-10 minutes.
Cool for a couple of minutes and gently loosen the sides with a spoon or knife and flip over.
Serve with coconut chutney.
Notes:
You can use 3 cups of idly rice soaked for 6 hours and grinded separately and then mix it with urad batter instead of mixing idly rava.
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