Millet Thatte idli

Millet Thatte idli - A famous breakfast item of karnataka hotels, thatte idlis are the steamed rice cakes where idli batter is poured in thatte or plate and then steamed. Thatte idli is not unique to Karnataka alone, we have a similar recipe in Tamilnadu which goes by the name thattu idli meaning idli steamed using plates. There is only a slight variation between the thatte idli ingredients and thattu idli ingredients. Thatte idlis are very soft and are usually steamed in dhokla stand or thatte idli stand or ilai vadam stand(all are more or less the same). Usually thaate idlis are prepared using rice but i'm using millets for health reasons.

Ingredients:

Millets - I'm using a combination of kuthiraivali, samai, thinai and varagu arisi taken in equal quantities. Any single millet can also be used. Bigger millets such as ragi, pearl millet(kambu) can also be used.

Grains -  Idly rice, poha or rice aval is used.

Lentils - Urad dal is used.

Methi seeds, fine pink salt are also used.

Method:

Soak millets, rice and tapioca pearls for 5 hours.

Soak urad dal and methi seeds for for 5 hours

Grind urad dal till smooth and fluffy.

Grind millets, rice, tapioca pearls, aval little coarse.

Mix everything . 

Add salt.

Allow to ferment for 8 hours.

Grease the plates or thattes in the thatte idli stand.

Pour the batter in the plates or thatte.

Steam for 8 to 10 mins.

Storage:

Batter can be refrigerated in the fridge for a week

Accompaniments:

Thatte idlis are usually served with saagu or coconut chutney and sambar. i served it with vallarai chutney.

Pre - Preparation:

Soak millets , rice, tapioca pearls togather for 5 hours. Soak urad dal and methi mseeds for 5 hours. Grind urad dal till smooth and fluffy. Take it in a vessel. Grind millets, rice, tapioca and poha. Mix it with urad dal batter. Add salt and enough water. Mix well. Allow to ferment for 8 hours.

Equipments used: Wet Grinder/ blender, Thatte idli stand.

Recipe:

Steamed millet cakes which uses thattes  for steaming idlis

Total time taken : soaking time - 5 hours + grinding time - 45 minutes + fermentation time - 8 hours + cooking time - 10 minutes 

1 cup = 200 ml

Ingredients with measurements:

Millets - 1.5 cup

Raw rice - 1/2 cup

Tapioca - 1/8 cup

Rice aval - 1/8 cup

Urad dal - 1/2 cup

Methi seeds - 1 tsp

Directions with pics:

1. Take the fermented batter. Mix it gently preferably in one direction.

2. Grease the plates.

3. Remove the lid of idli pot. Pour water in the idli pot till 1/4th. Heat till it boils.

4. Pour the batter in greased plates. It will take 2 or 3 small ladleful of batter to fill 1/3 of the plate.

5. Fit the plates in idli stand.

6. Keep the idli stand inside the pot in which the water is boiling.

7. Close the vessel with the lid.

8. Steam for 10 minutes.

9. Allow to cool  down a little and remove the idlis with the help of a flat spoon.

Notes:

• Add enough water while grinding the batter and while mixing the batter before fermentation. Do not add water afterwards, idlis won't turn out softer.
• It is not necessary to use all the millets. Ive been using millets for a long time, so i dont get any indigestion problems, so i mix the millets and use the same. Those who are beginneres in using the millets, start with 1 millet at a time either kuthiraivali, ot thinai, or varagu or samai.

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