How to Make Special Tatte Idli (Masala Idli)

Updated on April 29, 2018
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Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Masala Tatte Idli

Soft, Round Idlis With Fresh Spices and Split Chickpeas

Tatte idli batter is made of white lentils (urad dal), fenugreek seeds, and rice semolina. White lentils are one of the richest sources of protein and vitamin B. It is also good for women, as they contain folic acid, iron, calcium, potassium, and magnesium.

Idli is a popular breakfast dish in India. Tatte idli is a slight variation of the regular steamed version. To make this dish, you have to add fresh spices and soaked split chickpeas (chana dal) to the batter.

This dish is made in a slightly deep-bottomed plate or in tatte idli plates. If you don't have the special plates, you can steam the batter using regular cooking containers. Pour the batter into them about half inch thick. Steam-cook them for 18-20 minutes, just like the regular version.

Tatte idlis are flat, round, soft, porous, flavorful, and aromatic. Serve hot idlis with a spoon of ghee on top. Having fresh coconut chutney or sauce on the side will be the best combination.

You can also eat them without any accompaniment, as they are delicious and spicy.

On to the detailed recipe.

5 stars for Special Tatte Idli (Masala Idli)

Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: Serves four people

Ingredients

  • 1 cup white lentils/urad dal, wash, soak in water for 6 hours.
  • 1/2 tsp fenugreek seeds, soak with the white lentils.
  • 2 cups white rice rava/rice semolina
  • 1 tsp salt, or as per taste
  • 1 tbsp black pepper corns
  • 1/2 tbsp cumin seeds
  • 4 tbsp split chickpeas/chana dal, soak in water at least for an hour
  • 3 tbsp coconut, thinly sliced, chopped
  • 2-3 tbsp coriander leaves, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp green chilies, finely chopped

Step-By-Step Instructions and Images for Making Special Tatte Idli

  1. Wash white lentils. Soak them with fenugreek seeds in 4 cups of water. Set aside for 6 hours.
  2. Strain them. Collect the water. Don't discard it. You can use it for grinding.
  3. Grind the lentils along with fenugreek seeds. Add soaked water little by little to get a smooth, thick batter. If you are grinding in a mixer/blender, beat the batter to aerate. By doing this, the batter becomes fluffy, light, and increases in volume.
  4. Collect the batter in a big vessel.
  5. In the mean while, wash rice rava/rice semolina. Soak it in lukewarm water for 30 minutes. Squeeze the water out by holding fistfuls of the mix and pressing. Add it to the batter. Throw in some salt.
  6. Mix well. Cover the batter and rest in a warm place for 8-10 hours or overnight.
  7. The batter ferments and increases in volume after resting. Thoroughly mix it once.
  8. Soak split chickpeas(chana dal) in some water for an hour. Strain them. Keep aside.
  9. Crush cumin and peppercorns using a mortar and pestle. Don't make powder. Add it to the batter.
  10. Also add thinly chopped coconut, finely chopped green chilies, finely chopped coriander leaves, soaked split chickpeas(chana dal), and finely chopped ginger. Nicely mix them with the batter.
  11. Grease the tatte idli plates or cooker container. Pour the batter about 1/2 inch thick in the plate.
  12. Steam cook them for about 18-20 minutes on medium high heat. Turn off the stove. Leave it for a minute.
  13. Open the steamer lid. Take the plates out. Smear a few drops of water on the idlis. Set aside for 5 minutes.
  14. Now, run a blunt knife around the edge. Put the idli plate upside down on a serving plate. Gently pat the idli plate. The tatte idli falls on the serving plate.
  15. Put a teaspoon ghee on the center of the hot tatte idli. Serve it with a coconut chutney or any other chutney.
  16. You can eat these idlis even without any accompaniment as they are spicy and delicious.

Click thumbnail to view full-size
Step one: Wash and soak white lentils and fenugreek seeds in water for 6 hours. Strain them. Don't discard the water. Use it for grinding the lentils.Step two: Grind the lentils along with fenugreek by adding soaked water little by little to get a smooth, thick batter. Collect the batter in a big vessel.Step three: Add soaked rice rava as per instructions. Add some salt. Mix well. Keep covered in a warm place and rest for 8-10 hours for fermentation.Now, the batter ferments and raises in volume, becomes lighter. Mix it well.Step four: Add finely chopped green chilies, ginger, chopped coconut, soaked split chickpeas, finely chopped coriander leaves, crushed cumin and black pepper corns.Step five: Stir-mix the batter thoroughly.Step six: Pour this batter up to 1/2 inch think in the greased tatte idli plate or cooker container. Steam-cook for 18-20 minutes. Take them out, run a blunt knife around the edge. Put the idli plate up side down on a serving plate. Gently pat the plate. Tatte idli falls on the serving plate. Add a spoon of ghee on it. Serve it hot with a coconut chutney or any other chutney/sauce. Enjoy the taste!
Step one: Wash and soak white lentils and fenugreek seeds in water for 6 hours. Strain them. Don't discard the water. Use it for grinding the lentils.
Step one: Wash and soak white lentils and fenugreek seeds in water for 6 hours. Strain them. Don't discard the water. Use it for grinding the lentils.
Step two: Grind the lentils along with fenugreek by adding soaked water little by little to get a smooth, thick batter. Collect the batter in a big vessel.
Step two: Grind the lentils along with fenugreek by adding soaked water little by little to get a smooth, thick batter. Collect the batter in a big vessel.
Step three: Add soaked rice rava as per instructions. Add some salt. Mix well. Keep covered in a warm place and rest for 8-10 hours for fermentation.
Step three: Add soaked rice rava as per instructions. Add some salt. Mix well. Keep covered in a warm place and rest for 8-10 hours for fermentation.
Now, the batter ferments and raises in volume, becomes lighter. Mix it well.
Now, the batter ferments and raises in volume, becomes lighter. Mix it well.
Step four: Add finely chopped green chilies, ginger, chopped coconut, soaked split chickpeas, finely chopped coriander leaves, crushed cumin and black pepper corns.
Step four: Add finely chopped green chilies, ginger, chopped coconut, soaked split chickpeas, finely chopped coriander leaves, crushed cumin and black pepper corns.
Step five: Stir-mix the batter thoroughly.
Step five: Stir-mix the batter thoroughly.
Step six: Pour this batter up to 1/2 inch think in the greased tatte idli plate or cooker container. Steam-cook for 18-20 minutes. Take them out, run a blunt knife around the edge. Put the idli plate up side down on a serving plate.
Step six: Pour this batter up to 1/2 inch think in the greased tatte idli plate or cooker container. Steam-cook for 18-20 minutes. Take them out, run a blunt knife around the edge. Put the idli plate up side down on a serving plate.
Gently pat the plate. Tatte idli falls on the serving plate. Add a spoon of ghee on it. Serve it hot with a coconut chutney or any other chutney/sauce. Enjoy the taste!
Gently pat the plate. Tatte idli falls on the serving plate. Add a spoon of ghee on it. Serve it hot with a coconut chutney or any other chutney/sauce. Enjoy the taste!

Nutritional Information of Special Tatte Idli or Masala Idli

Nutrition Facts
Serving size: 1
Calories 148
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 28 g9%
Sugar 0 g
Fiber 2 g8%
Protein 14 g28%
Cholesterol 0 mg
Sodium 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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