Thatte Idli, a delightful variation on the classic South Indian breakfast staple, offers a unique texture and subtle flavor profile. Unlike the cylindrical idlis we're familiar with, Thatte Idlis are flatter, wider, and boast an incredibly soft, almost melt-in-your-mouth consistency. Their slightly thicker batter creates a delightfully spongy interior, perfectly complementing the tangy sambar and spicy chutneys that accompany them. This unique shape also allows for a larger surface area, maximizing the delicious absorption of these flavorful accompaniments. The secret to achieving this perfect texture lies in the right batter consistency and steaming technique.
This recipe focuses on achieving the ultimate soft and fluffy Thatte Idli experience, perfect for even the most novice cooks. We'll guide you through each step, from preparing the perfect batter to mastering the art of steaming, ensuring your Thatte Idlis are as light and airy as possible. Ready to embark on this culinary journey and create the softest, most delicious Thatte Idlis you've ever tasted? Let's get started!
Tools Needed
- Blender
- Mixing bowl
- Steaming plate (or Thatte Idli steamer)
- Pan
- Mortar and pestle
Ingredients
- Urad Dal: 1/2 bowl
- Rice: 1 bowl
- Poha: A handful
- Sago: A handful
- Gram Dal: A handful
- Moong Dal: A handful
- Kashmiri Red Chili (or regular red chili)
- White Sesame Seeds: 2 spoons
- Salt: 1 spoon + 1/2 teaspoon
- Asafoetida: 2 pinches
- Ghee: 3-4 spoons
- Eno: 1 pouch
- Water
Step-by-Step Instructions
Step 1. Prepare the Batter
- Soak urad dal for 1-1.5 hours. Soak rice, poha, and sago separately for 1.5 hours.
- Grind soaked rice finely. Some rice particles will remain; this is fine.
- Grind soaked urad dal separately, adding water sparingly.
- Combine the ground rice and urad dal in a bowl. Mix well.
- For instant preparation, add Eno and water to the batter, then mix in salt. For fermentation, let the batter rest for 5-6 hours.
Step 2. Make the Gunpowder
- Lightly roast gram dal and moong dal. Add red chili, sesame seeds, and roast until fragrant.
- Let the roasted dal mixture cool, then grind coarsely. Add salt and asafoetida, and mix.
Step 3. Steam the Idlis
- Grease the steaming plates with ghee.
- Fill the plates with batter, leaving some space at the top.
- Steam the idlis in a pan with simmering water for 15-17 minutes. Check doneness with a toothpick.
- Once cooked, let the idlis cool slightly, then carefully remove them from the plates.
Step 4. Serve
- Serve hot with ghee and gun powder, or with coconut chutney and sambar.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Lentils and rice must be soaked separately.
- Don't add too much water while grinding the lentils.
- Roast the lentils well for the gun powder to avoid a raw smell.
- Don't overfill the steaming plates.
- Steam big idlis on low heat for longer cooking time.
- The gun powder can be stored in the refrigerator for up to a month.
Nutrition
- N/A
FAQs
1. Why are my Thatte Idlis hard?
This usually happens due to over-fermentation of the batter, over-steaming, or a batter that's too thick. Ensure your batter is fermented just right (until doubled in volume), and steam for the recommended time. Adjust the batter consistency if needed; it should be pourable but not runny.
2. Can I use store-bought batter for Thatte Idlis?
While you can, homemade batter generally yields the best results. Store-bought batter may lack the same fermentation and consistency, potentially affecting the fluffiness and texture of your Thatte Idlis. However, if using store-bought, ensure it's fresh and follow the package instructions carefully.
With this recipe, achieving perfectly soft and fluffy Thatte Idlis is easier than you think. Enjoy the delightful texture and subtle flavors of this South Indian breakfast delight, perfect for a weekend brunch or a quick and satisfying weekday meal. Now go forth and impress your family and friends with your newfound Thatte Idli mastery!