Thatte Idli

Ingredients

• - 2 cups idli batter
• - Salt to taste
• - Oil for greasing moulds
• - Sambar to serve
• - Coconut chutney to serve

Method

1. Prepare batter: Soak 2 cups idli rice and half cup urad dal separately for 6-8 hours. Grind both to a smooth fluffy batter. Combine with salt and ferment overnight.
2. Use large idli moulds: Thatte idli uses special large flat moulds about 4-5 inches in diameter. Grease each mould generously.
3. Thin the batter slightly: Add a small splash of water — thatte idli batter should be slightly thinner than regular idli batter.
4. Fill moulds: Pour batter into the large flat moulds — fill to about half height as it expands.
5. Prepare steamer: Fill a large vessel with water and bring to a rolling boil.
6. Steam on high heat: Place filled moulds in the steamer. Cover tightly and steam on high heat for 12-15 minutes.
7. Check doneness: Surface should look dry and a toothpick should come out clean.
8. Rest before unmoulding: Let idlis rest in moulds for 2 minutes — they firm up slightly as they cool.
9. Unmould carefully: Use a wet spoon to loosen edges and slide the large flat idli out gently.
10. Serve: Thatte idli should be very soft, white and flat. Serve with coconut chutney and sambar.