Classic Karnataka — tatte idli with large flat idli.
Ingredients
- large flat idli
- 2 tbsp coconut or groundnut oil
- Spices as required
- Salt to taste
- Fresh coriander to garnish
Method
Prepare batter: Soak 2 cups idli rice and half cup urad dal separately for 6-8 hours. Grind both to a very smooth fluffy batter. Combine with salt and ferment overnight.
Use special large flat moulds: Tatte idli (plate idli) needs special large moulds about 4-5 inches across. Grease each mould generously with oil.
Check batter: Tatte idli batter should be slightly thinner than regular idli batter — add a small splash of water if too thick.
Fill moulds: Pour batter into the large flat moulds — fill about half height.
Prepare steamer: Fill a large vessel with water. Bring to a rolling boil with strong steam.
Steam on high heat: Place filled moulds in the steamer. Cover tightly and steam on high heat 12-15 minutes.
Check doneness: Surface should look completely dry and a toothpick should come out clean.
Rest briefly: Let idlis rest in moulds 2 minutes before unmoulding — they firm up slightly.
Unmould: Use a wet spoon to carefully loosen edges and slide the large flat idli out.
Serve: Tatte idli (plate idli) from Hassan and Shivamogga region should be very large, soft and white. Serve with coconut chutney and sambar.