Thatte Idli

This is a delicious idli recipe from my home state, Karnataka.  'Thatte' means plate in Kannada.  The  use of sabudana and beaten rice sets these idlis apart from their more popular versions!

Preparation time - 6-7 hours of soaking + 8-10 hours of fermentation

Cooking time - 20 minutes for a set of Thatte Idlis

Ingredients:

Idli rice - 2 3/4 cup

Beaten rice (avalakki )- 1/2 cup

Black lentil( urad dal) - 3/4 cup

Sago/ Sabudana (Pearl Tapioca) - 1/2 cup

Salt - to taste.

Method:

1. Wash and soak idli rice and beaten rice together. Keep it for 6-7 hours to soak.

2. Wash and soak black lentils and sago together. Keep it for 6-7 hours to soak.

3. Grind the idli and beaten rice together to a smooth paste.When ground well the paste will be fluffy     and it will bubble up. Pour this to a vessel.

5. Grind the sago and black lentil together to a rava like paste.

6. Transfer this to the same vessel. Mix well both the pastes. Close and keep the batter to                 ferment for 8-10 hours, preferably overnight.

7. After fermenting for 8-10 hours, add salt and mix well with the ladle.

8. If the batter is too thick, add a little water and mix well.

9. Grease the plates( thattes) with oil. Pour the batter NOT more than half the plate. Or else it will           overflow while cooking.

11. Heat 2 1/2 cups of water in the idli cooker. Place the stand. Close the cooker.

12. Cook on high heat till the cooker whistles and simmer and cook for 15 minutes.

13. Take the lid off and remove the stand out. Keep it for a few minutes to cool.

14. Loosen the sides and base, then lift the idli out of the plate.

15. Thatte idlis are ready. Serve hot with sambar or chutney.