Thatte idli/Plate idli
Thatte idli or plate idli as the name suggests is idli made in small flat plates, very popular in the Karnataka state in India. These idlis are bigger than the regular idlis and are spongy soft.
Servings 4 people
Ingredients
- 1 cup idli rice
- ⅛ cup raw rice(pacharisi)
- ¼ cup urad dal
- ¼ cup aval/poha(beaten rice)
- a pinch of methi
- salt as needed
- water as needed for grinding
- oil for greasing
- few banana leaves(optional)
Instructions
- Get the ingredients ready. Wash and soak both the rice together, the urad dal with the methi and the poha separately for at least 2 hours.
- First, grind the urad dal for some time till it gets ground. Then add the poha and grind for a few minutes.
- Next, add the rice to the urad and grind to a smooth batter. Add salt as needed, transfer the batter to a container and let it ferment for 6-8 hours or overnight.
- The next day, gently mix the fermented batter and check for salt. Heat up the steamer and grease the idli plates. You can place banana leaf as I have done or spread a cloth too if you want.
- Pour 2 - 2.5 ladles of batter into the plates and steam them for around 12-15 minutes till they are done.
