Directions
Thatte Idli, Idli Podi
Ingredients
Idli Rice/Parboiled Rice (इडली राइस) – 2 cups
Poha (पोहा) – ¾ cup (65 gms)
Sabudana (साबूदाना) – 2 tbsp
Water (पानी) – for soaking
Urad Dal, skinless (उड़द दल धुली) – ¾ cup (180 gms)
Fenugreek seeds (मेथी) – ½ tsp
Water (पानी) – for soaking
Water (पानी) – 170 ml/ ¾ cup approx
Water (पानी) – 170 ml/ ¾ cup approx
Salt (नमक) – 1½ tsp approx
Oil (तेल) – to grease
Podi Masala
Oil (तेल) – a dash
Urad Dal, skinless (उड़द दल धुली) – ½ cup
Chana dal (चना दाल) – ½ cup
Toor dal (तूर दाल) – 1 tbsp
Cumin (जीरा) – 2 tsp
Sesame (तिल) – ¼ cup
Dried red chillies, medium (सूखी लाल मिर्च) – 30 gms/35-40 nos
Oil (तेल) – a dash
Curry leaves (कड़ी पत्ता) – 2 sprigs
Asafoetida (हींग) – 1 tsp
Salt (नमक) – to taste
For Serving
Ghee (घी) – to drizzle
Steps
|
1
Done
|
We will start by soaking rice, sabudana, and poha together for 2-3 hours. (If idli rice is not available, you can alternatively use sona masuri rice.) Next, soak urad dal and fenugreek seeds together for 2-3 hours as well. After soaking, drain both mixtures. |
|
2
Done
|
Once both mixtures are ready, combine them using your hands. Cover the mixture with a lid and let it ferment overnight. When the batter is fully fermented, gently mix in salt. |
|
3
Done
|
Next, grease the thatte idli mold with oil or line it with banana leaves, then fill the mold to three-quarters full with the idli batter. Steam the idlis for 12-15 minutes. Allow them to cool slightly before demolding, then plate and serve with ghee and podi. |
|
4
Done
|
For the podi masala, lightly temper urad dal, chana dal, and toor dal. Next, roast cumin seeds and sesame seeds together until fragrant. Temper dried red chilies and curry leaves in oil, then grind all the ingredients together with asafoetida to form a fine powder. |
