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2 cups - boiled
1 cup -
1 tbsp - cooked
1 tbsp -
1 tsp - salt
1.5 tsp - oil for greasing Idli tatte ( for 3 tatte )
How to Make Tatte Idli
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 tsp oil and fill each tatte with 2 ladleful batter.
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.