Tatte Idli, a delightful variation on the classic South Indian breakfast staple, offers a unique soft and spongy texture that's simply irresistible. Unlike the firmer idlis you may be familiar with, tatte idlis boast a wonderfully airy interior thanks to a slightly different fermentation process and the addition of semolina (rava). This results in a fluffy, melt-in-your-mouth experience that's perfect for a leisurely weekend brunch or a quick yet satisfying weekday morning meal. The subtle sweetness and light tang of the batter add another layer of complexity to this beloved dish.
This recipe will guide you through each step, from preparing the batter to achieving that signature soft and spongy texture. Get ready to discover the secret to making perfectly fluffy tatte idlis, and prepare to impress your family and friends with this elevated take on a classic! Let's embark on this culinary journey together and unlock the magic of homemade tatte idlis.
Tools Needed
- Large vessel
- Small vessel
- Grinder/Mixer
- Idli moulds/bowls
- Cooker
- Knife
Ingredients
- Idli rice: 3 cups
- Urad dal (split black lentils): 1 cup
- Fenugreek seeds: 1 teaspoon
- Sago: 1/2 cup
- Poha (flattened rice): 1/2 cup
- Salt: 3 teaspoons
- Water
- Oil
Step-by-Step Instructions
Step 1. Soaking and Grinding
- Wash idli rice, urad dal, and fenugreek seeds 2-3 times. Add water and soak for 6 hours.
- Wash sago and poha 2-3 times. Add water and soak for 6 hours.
- After 6 hours, drain the soaked ingredients, reserving the soaking water from the rice and dal.
- Grind all soaked ingredients together using a grinder or mixer, adding the reserved water for a smooth batter.
Step 2. Fermenting and Preparing the Batter
- Add salt to the batter and mix thoroughly with your hands for 6-7 minutes, ensuring to scrape the sides of the vessel to prevent crust formation.
- Divide the batter into two portions; ferment one and refrigerate the other for later use.
- Let the fermented batter rest in a warm place for overnight.
- Mix the fermented batter well before preparing idlis.
Step 3. Steaming the Idlis
- Grease small idli moulds or bowls with oil.
- Pour batter into prepared moulds, filling them about ¾ full.
- Steam the idlis in a cooker for 10-12 minutes after the water has come to a boil.
Step 4. Cooling and Demoulding
- Let the idlis cool for 10 minutes before demoulding.
- Gently demould the idlis using a knife to assist if needed.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Adding fenugreek seeds helps in fermentation and enhances taste.
- Mixing the batter with hands introduces natural bacteria which aids fermentation, resulting in softer idlis.
- Ensure the water boils well before steaming the idlis.
Nutrition
- N/A
FAQs
1. Why are my Tatte Idlis not soft and spongy?
This usually happens due to insufficient fermentation or using too much batter in each mold. Ensure your batter is fermented well (until it's doubled in volume) and fill the molds only about ¾ full.
2. Can I use store-bought idli batter for Tatte Idlis?
While you can try, the results may not be as soft and spongy. The recipe for Tatte Idlis specifically includes semolina, which contributes to the texture. Using a batter without semolina will likely result in firmer idlis.
Enjoy your freshly made, soft, and spongy tatte idlis! Serve them hot with your favorite sambar and chutneys for a truly delightful South Indian breakfast. Happy cooking!