Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
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. They are 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 them 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.
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Serves four people
- 1 cup white lentils/urad dal, wash, soak in water for 6 hours.
- 1/2 teaspoon fenugreek seeds, soak with the white lentils.
- 2 cups white rice rava/rice semolina
- 1 teaspoon salt, or as per taste
- 1 tablespoon black pepper corns
- 1/2 tbsp cumin seeds
- 4 tablespoons split chickpeas/chana dal, soak in water at least for an hour
- 3 tablespoons coconut, thinly sliced, chopped
- 2-3 tablespoons coriander leaves, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 teaspoon green chilies, finely chopped
- Wash white lentils. Soak them with fenugreek seeds in 4 cups of water. Set aside for 6 hours.
- Strain them. Collect the water. Don't discard it. You can use it for grinding.
- 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.
- Collect the batter in a big vessel.
- 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.
- Mix well. Cover the batter and rest in a warm place for 8-10 hours or overnight.
- The batter ferments and increases in volume after resting. Thoroughly mix it once.
- Soak split chickpeas(chana dal) in some water for an hour. Strain them. Keep aside.
- Crush cumin and peppercorns using a mortar and pestle. Don't make powder. Add it to the batter.
- 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.
- Grease the tatte idli plates or cooker container. Pour the batter about 1/2 inch thick in the plate.
- Steam cook them for about 18-20 minutes on medium-high heat. Turn off the stove. Leave it for a minute.
- Open the steamer lid. Take the plates out. Smear a few drops of water on the idlis. Set aside for 5 minutes.
- 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.
- Put a teaspoon ghee on the center of the hot tatte idli. Serve it with coconut chutney or any other chutney.
- You can eat these idlis even without any accompaniment as they are spicy and delicious.