Thatte Idli

1. 1
   prep · ~360 min

   Soak the rice and dal.

   1.Wash the idli rice well and soak it in plenty of water for 6 hours.

   2.Wash the urad dal and fenugreek seeds together and soak them for 6 hours.

   3.Keep the poha aside and rinse it lightly just before grinding.
2. 2
   mix · ~25 min

   Grind the batter.

   1.Drain the urad dal and fenugreek seeds, then grind with a little water to a light, fluffy batter.

   2.Drain the rice and grind it with the rinsed poha, adding water as needed, to a slightly grainy batter.

   3.Combine both batters in a large bowl and mix well with your hand for 1 to 2 minutes.

   TIPKeep the urad batter airy and avoid adding too much water at once.
3. 3
   rest · ~480 min

   Ferment the batter.

   Add salt and mix well. Cover the bowl and leave the batter in a warm place for about 8 hours, until it rises, turns airy, and smells mildly tangy.

   TIPLeave enough room in the bowl because the batter will expand as it ferments.
4. 4
   prep · ~5 min

   Prepare the steamer and plates.

   Add water to the steamer and bring it to a gentle boil. Lightly grease the thatte idli plates with oil and stir the fermented batter gently once.

5. 5
   steam · ~12 min

   Steam the thatte idlis.

   1.Pour the batter into the greased plates, filling each one about three-quarters full.

   2.Place the plates in the steamer and steam over medium heat for 10 to 12 minutes.

   3.Check with a clean toothpick or knife; it should come out clean from the center.

   TIPDo not steam on very high heat, or the tops can turn wet and dense.
6. 6
   rest · ~2 min

   Cool the idlis briefly.

   Turn off the heat and let the idlis sit for 2 minutes. This helps them firm up slightly and release more easily from the plates.

7. 7
   serve

   Unmold and serve the thatte idlis.

   Loosen the edges gently with a spoon, lift the idlis out, and serve hot.

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