Ingredients : (Serves 2)
For the Idli Batter :
Raw idli rice : 2 small cups
Urad Dal :1 small cup
Salt : 1 tablespoon
Soak the rice and urad dal in 2 separate vessels. Grind them separately. Then add salt, mix both the batters and grind together for a minute in the mixer (I use Mixer to grind since quantity I require is less).Make sure the batter is not too dilute .
I generally soak them in the morning, grind in the evening after i get back from work and then leave the batter overnight to ferment. Make sure to leave some space on the top of the storage vessel to help the batter rise during fermentation.I do not use soda or poha to make the batter soft. It turns out just right without these ingredients.
The mould for the Thatte Idli is bigger than the normal Idli mould but the process and batter are essentially the same that we use to make the regular Idli.
Once the batter is ready, oil the mould and pour the batter into it. Steam for approx 4-5 minutes. Serve hot with Chutneys/sambar. Sprinkle some chutney powder on the Idli to add to the taste 🙂