Feb 8, 2010

TATTE IDLI































I am not a big fan of idlis. And i could never stomach the hotel idlis.
No idea how this happened , but when i was in my mom's place my brother persuaded me to taste tatte idli and i loved it.

From that day onwards i have always had it whenever i went to mom's place, and always wanted to try it at home. But didn't know the recipe. Finally i digged the net and found it in these two places.

1. visorview

2. Chitra Amma's Kitchen


I have clubbed and changed the recipe a bit.
Hmmmm.... this is yummmm.
Here it goes.

Idli rice (Ponni rice) -- 3 cups
Split black gram (urad dal) -- 3/4 cup
Cooked rice -- 1 cup
Fenugreek seeds (methi) -- 2 teaspoons
Beaten rice or rice flakes – 1/4 cup
Salt as per taste

Soak idli rice and methi together in water for about 5-6 hours.Soak urad dal in water for 3 1/2 hours.

Drain the water from urad dal and grind it in a wet grinder with little water. Fine grind it until the mixture is frothy. Keep aside.

Now drain water from soaked rice and methi.
Grind these along with cooked rice, beaten rice and little water in the grinder.

Now mix the ground items and add salt. Allow it to ferment for 10 - 12 hours (in warm place).

Pour the batter in tatte idli stand and steam it for 20-25 minutes until cooked. Serve it hot with green coriander chutney.



GREEN CORIANDER CHUTNEY

Coconut grated - 1 cup
Roasted chana dal (dalia) -- 2 tablespoons
Green chillies -- 2-3 (according to taste)
Coriander leaves -- 4 tablespoons (chopped)
salt to taste


Grind together all the ingredients. The chutney is ready.

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