Tatte Idli

Tatte Idli ( Idli in the shape of a plate ) - A speciality of Karnataka.

No one can resist the hot steaming, featherlight tatte idli with a dash of butter on top.

Ingredients

For Idli:

2 cups boiled rice ( idli rice )
1 cup urad dal
1 tablespoon cooked rice
1 tablespoon fenugreek seeds ( methi )
1 teaspoon salt
1 1/2 teaspoon oil for greasing Idli tatte ( for 3 tatte )

Method

Wash and soak dal and rice separately for 6 - 7 hours ( reserve water for grinding ).

Grind the dal with cooked rice and fenugreek until it is smooth and frothy in a grinder. Transfer this paste to a big bowl ( batter should not be too thick or too watery ).

Grind rice coarsely. Add 1/4 cup water while grinding.

Now mix the ground rice and dal into a batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume ).

When the Idli batter is well fermented, the tatte idlis are ready to be cooked.

Grease the idli tatte with 1/2 teaspoon oil and fill each tatte with 2 ladleful batter ( see the photo ).

Steam cook the tatte idlis on a medium heat ( steamer or in a pressure cooker - without weight ) for about 20 - 25 minutes or until done. Keep aside for cooling.

Use a greased spoon to remove the idlis from the tatte. Serve with Tomato chutney / Sambar / Coconut chutney / Idli Chutney powder and Butter.