Jan 9, 2011

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.


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 )


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.


Priya Suresh said...

Damn tempting tatte idli..

Sudhendu Ranjan said...

What is differene between boiled rice and cooked rice

Sudhendu Ranjan said...

Please let me know the difference between boiled rice ..
Missing taate idli from the core of my stomach as i shifted to north India :(

Please help

Niya prakash said...

Hello Sudhendu Ranjan, Thanks for query. Boiled rice or ukkada chawal is the main ingredient for idli batter. It's easily available @ local stores. Cooked rice which we used to make for normal meal. Idlis will be more soft if we add leftover cooked rice when we make idli batter.

Sudhendu Ranjan said...

Thanks a lot mam