Achi news desk-
Chef Ajay Chopra9 days ago
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You must be eating and making normal idli, but today we are telling you how to make a very special idli. Although this is also a common dish for South Indians, it is rarely found in areas of North India. Its name is Thatte Idl. That means an idli plate. It was given this name because its size was equal to a plate or saucer. But not only the shape of this idli is different, but the batter or solution also varies a lot.
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Cooking time: 50 minutes
Preparation Time: 15 minutes
For how many people: 6-7
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Ingredients: For Idl
Boiled Idli Rice 1 ½ cup Sabudana 1 tbsp Poha 2 tbsp Fenugreek seeds 1 tsp Ghee 2 tbsp Salt ½ tbsp
Ingredients: For Chutney
Fresh coconut ½ cup curry leaves 15-16 pm Green chillies 2 pm Cashew nuts 1 tablespoon ginger 1 inch salt 1 teaspoon lemon juice ½ tablespoon coconut oil 1 tablespoon chana dal ½ tablespoon urad dal ½ tablespoon mustard table 1 1 teaspoon dry red chilli water as required
Thatte Idl recipe
– Wash boiled idli rice, urad dal, fenugreek seeds and sago thoroughly and then soak them in clean water and keep aside for 6 hours.
– After 6 hours, filter the excess water and put the soaked rice, urad dal, fenugreek seeds and sago in the mixing grinder. Wash the poha and soak it for some time and add it to the grinder. Now add some water and grind it. Grind so much that it becomes a smooth paste. Take it out in a bowl.
Now it has to be fermented, only then soft idli will be made. For this, keep this solution aside for at least 6 hours, just like you do for normal idli.
– After yeast rises, add salt as needed. If the solution seems thick then you can add water as per the requirement. Now beat well.
– Heat a steamer and grease the Thatte Idli mold (which is like a plate) with ghee. Pour the batter into thatte idli mold and steam it for 10 to 12 minutes on medium flame.
– After steaming, remove the idli from the mold. Now it is ready to serve. Pour some ghee and podi podi over it and serve with coconut chutney.
Chutney recipe
– In a mixing jar, add fresh coconut, ginger, green chillies, cashew nuts, curry leaves, water and grind them finely. Add salt to it and mix well.
– Heat a pan. Add oil, gram dal, urad dal and fry for few minutes on medium flame. Now add mustard seeds, dry red chillies, curry leaves and let it splutter.
– Pour this seasoning over the ground chutney. Coconut chutney is ready to serve.
– Ajay Chopra is a celebrity chef, restaurant consultant and author of ‘The Big Daddy Chef’.
– Y-tube: AjayChopra
