Thatte Idli

Karnataka Flat Plate Idli

सामग्री

विधि

1. Soak rice with poha together in water 6-8 hours. Soak urad dal (or moong dal) with methi separately 4-5 hours.
2. Drain dal and methi, grind to a smooth, fluffy paste. Drain rice and poha, grind to a slightly coarse batter.
3. Mix both by hand to a thick batter, slightly thicker than regular idli batter — this is what gives thatte idli its wide, flat shape.
4. Ferment in a warm spot 8-9 hours until well risen.
5. Stir in salt gently. Grease flat idli plates (thatte) or wide shallow moulds with ghee and pour batter to about 1 cm depth.
6. Steam 12-15 minutes on medium heat until a toothpick comes out clean.
7. Rest 2 minutes, then cut into wedges if serving family-style. Serve warm.