Thatte Idli, Vegetable Sambar and Chutney Powder

Grind the Batter

• Drain the soaked urad dal. Transfer it to a wet grinder or a high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until you have a very smooth, light, and fluffy batter. Scrape down the sides periodically. Transfer the dal batter to a large pot or bowl (at least 6-8 quarts).
• Next, drain the soaked rice, methi seeds, and poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth yet slightly coarse texture, similar to fine semolina (rava).
• Pour the rice batter into the bowl with the urad dal batter. Add the salt. Using your clean hands, mix the batters together for 2-3 minutes. This traditional method helps kickstart the fermentation process.

Ferment the Batter

• Cover the bowl with a lid, leaving a small gap for air to escape. Do not seal it tightly.
• Place the bowl in a warm, draft-free place for 8 to 12 hours, or overnight. A turned-off oven with the light on is an ideal spot.
• The batter is perfectly fermented when it has doubled in volume, looks bubbly and frothy, and has a pleasant, tangy aroma.

Steam the Thatte Idlis

• Once fermented, gently stir the batter a couple of times. Do not overmix, as this will deflate the air pockets. If using, stir in the baking soda now.
• Prepare your steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil. Grease the thatte idli plates with a little oil.
• Pour the batter into each greased plate, filling it about 3/4 full to allow space for it to rise.
• Place the plates in the steamer rack, cover with the lid, and steam on medium-high heat for 12-15 minutes.
• To check for doneness, insert a toothpick or knife into the center of an idli. If it comes out clean, they are ready.

Rest and Serve

• Turn off the heat and let the idlis rest in the steamer for 5 minutes. This prevents them from becoming sticky and helps in easy removal.
• Carefully remove the plates from the steamer. Run a wet spoon or a knife around the edges to loosen the idlis.
• Demold the Thatte Idlis and serve them hot with a dollop of butter or ghee, alongside sambar and coconut chutney.

Prepare the Tempering (Tadka)

• In a small pan (tadka pan), heat the sesame oil over medium heat.
• Once hot, add the mustard seeds and wait for them to splutter completely.
• Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
• Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.

Finish and Serve

• Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
• Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
• Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
• Serve hot with steamed rice, idli, dosa, or vada.

Grind the Powder

• Once completely cooled, transfer all the roasted ingredients to a dry grinder jar.
• Add the tamarind, hing, salt, and optional jaggery.
• Pulse the grinder in short bursts of a few seconds each. Scrape down the sides of the jar between pulses. Continue until you achieve a coarse, uniform powder. Avoid grinding continuously to prevent the mixture from turning into a paste.

Store and Serve

• Transfer the freshly ground chutney powder to a clean, dry, airtight glass jar.
• Let it cool for another 10 minutes before sealing the lid to prevent condensation. Serve with idli, dosa, or rice by mixing a spoonful of powder with ghee or sesame oil.