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

• 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.