Thate idly, this dates back to my childhood memories. When we used to travel to my grandma's farmhouse from Bangalore. There used to be a mandatory stop in Kyathsandra at Pavithra thate idli. I We used to end up waiting for min 30 - 40 mins for those melt in mouth idli with extra butter on top.
With Covid situation, we have stopped eating outside. And was craving for those thate idlies. Yes, weekend are the time for extra effort and delicious food.
Prep Time: 20 mins
Cooking Time : 20 mins
Cooking complexity :Easy
Ingredients:
With Covid situation, we have stopped eating outside. And was craving for those thate idlies. Yes, weekend are the time for extra effort and delicious food.
Prep Time: 20 mins
Cooking Time : 20 mins
Cooking complexity :Easy
Ingredients:
Rice – 2 cups
Urad Dal – 1 cup
Poha – 1 cup
Sago – 2 tbsp
Methi seeds – 1 tsp
Chana dal – 1 tsp
Soak Rice, sago, methi and chana dal in a bowl and urad dal
separately for 6 hours. Soak poha for 1 hr.
Grind all this separately . Mix well by adding 1 tbsp salt and
let it ferment overnight.
By the way , i use the same batter for normal idlies and making crispy yummy dosas.
