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Tatte Idli Recipe

Tatte Idli is a popular Indian Breakfast
Author :
 
On :
Thursday, 19 May, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Preparation Time :
16 hours
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 cups - boiled Rice ( idli Rice )
  • 1 cup - Urad Dal
  • 1 tbsp - cooked Rice
  • 1 tbsp - Fenugreek seeds ( Methi )
  • 1 tsp - salt
  • 1.5 tsp - oil for greasing Idli tatte ( for 3 tatte )
  • How to Make Tatte Idli:

    1. Wash and soak dal and rice separately for 6 - 7 hours (reserve water for grinding).
    2. 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).
    3. Grind rice coarsely. Add 1/4 cup water while grinding.
    4. Now mix the ground rice and dal into a batter.
    5. 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).
    6. When the Idli batter is well fermented; the tatte idlis are ready to be cooked.
    7. Grease the idli tatte with 1/2 tsp oil and fill each tatte with 2 ladleful batter.
    8. 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.
    9. Use a greased spoon to remove the idlis from the tatte.
    10. Serve with tomato chutney / sambar / coconut chutney / idli chutney powder and butter.





     

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