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Recipe for Tatte Idli
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
- Split black gram lentils urad dal – 1 cup
- Dosa rice – 2 cups
- Rice flakes – 3/4 cup
Rinse the lentils and rice separately with enough water and soak them for 4 hours.
Drain all the water and add the lentils to mixer or wet grinder. Adding a cup of water, grind it to smooth and fluffy batter.
Transfer this batter to a wide bowl. Next drain all the water from soaked rice and add it to same mixer.
Meanwhile rinse the rice-flakes and add it along with rice. Grind them together coarsely adding water as needed.
Mix this batter with lentils batter. Keep it covered for at least 8 hours for fermentation.
Batter would have increased in volume after fermentation. Add salt and mix. Next take the plate and grease some oil over it.
Add this batter to plate up to 3/4th level. Arrange all the plates in stand and steam cook for 10-15 minutes. Once done, loosen the edge and remove the idli from plate.
Serve this plate idli / tatte idli with chutney and sambar.
The rice should be ground coarsely not finely.
The idli batter should be thicker in consistency than dosa batter.
Fermentation is very important for soft, fluffy idli. So good 8-10 hours of fermentation is mandatory.
You can use either idli steamer or pressure cooker for steaming the tatte idli.