Thatte idly

As all of you know i always love to try varities in idlies... hence today prepared Thatte idly, flat idly... This is a famous street food in Karnataka State.... These idles are used to be soooo soft and spongy.... Here goes the recipe

Ingredients

Idly rice - 2 cups

Raw rice - 1 1/4 cup

urad dhal - 3/4 cup

Cooked rice - 3/4 cup ( can add sago 1/4 cup and poha 3/4 mix or anyone of them instead of this)C

Cooking soda - 1 pinch

Salt as needed

Water as needed

Method

Soak, rice, uradh dhal as usual for idlies , then grind rice, adding cooked rice or sago or poha at the end, grind well..... Then grind urad dhal.... Mix rice and dhal batter adding salt... Allow to ferment minimum for 10 hours. Fermantation part if very important to get soft idlies. Better mix batter with clean hand... Bacterias in hand helps for good fermentation. Half an hour before cooking, add cooking soda, mix and then use.. Actually in hotels they use this soda very liberally, so you may find more finely soft texured thatte idlies... We can try without this cooking soda too... But texture will differ.

In karnataka they use special thatte idly mould for preparing this idly... But i used idiyappam stand n my home... Those who have vadam stand in home can try with it.... Those dont have both, can try with plates having edges... But my idyippam stand has no edges... If you use plate withe edges, you will get exact look of Mysore idlies.... Just i cut the babana tree leaf, placed over the plates , greased leaf with sesame oil, the pour batter over the leaf and steamed idlies. 

Serve hot with coconut chutney, sambar, red chutney , if possible with crispy urad dhal vada to have the feel of eating in Mysore hotels.....:-)  

The idiyappam stand i used to cooking idlies is