Culinary Journey with Home Cooking Ep 3 | Mylapore – Bharathi Mess Thattu Idli
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Ingredients
Thattu Idli
Urad dal 1 cup
Raw rice 4 cups
Salt
Idli Podi
Urad dal 1/4 cup
Chana dal 1/4 cup
Sesame seeds 2 tbsp
Red chillies 15
Curry leaves
Asafoetida powder 1/2 tsp
Tamarind
Salt
Method
Thattu Idli
Wash and soak the rice and dal separately for 6 hours
Grind the soaked dal to a fine batter by gradually adding small amounts of water, make sure to grind it to a thick batter
Grind the soaked rice to a fine batter by gradually adding small amounts of water, make sure to grind it to a thick batter
Mix both the batters in a bowl, add salt and mix well
Let it ferment at room temperature for 8 hours
Take the thattu idli moulds and grease it with oil
Fill the mould with the idli batter until it is 3/4th filled
Steam cook the thattu idli for 7-10 mins
Release the thattu idli from the plate
Serve it with some ghee and idli podi
Idli podi
Heat a pan and dry roast the urad dal till it turns to a golden brown color and keep it aside
Heat a pan and dry roast the chana dal till it turns to a golden brown color and keep it aside
Heat a pan and dry roast the sesame seeds till they start crackling and keep it aside
Heat a pan and dry roast the red chillies and keep it aside
Heat a pan and dry roast the curry leaves and keep it aside
Let all the ingredients come to room temperature
Transfer the cooled ingredients to a mixer jar
Add asafoetida powder, tamarind, salt and grind everything to a fine powder
The Idli podi is done
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