Full written recipe for Thatte Idli & Molagapodi
Prep time: 10-15 minutes (excluding soaking & fermentation time)
Cooking time: 25-30 minutes
Serves: 6-8 people
Thatte Idli
Ingredients:
PARBOILED RICE | उकड़ा चावल 3 CUPS
URAD GOTA | उरद गोटा 1 CUP
SABUDANA | साबूदाना 2 TBSP
POHA | पोहा 1/3 CUP
FENUGREEK SEEDS | मेथी के बीज 2 TSP
WATER | पानी 3 CUPS (ADD GRADUALLY) - FOR GRINDING
WATER | पानी 1 CUP (ADD GRADUALLY) - FOR GRINIDNG
SALT | नमक TO TASTE
BANANA LEAF | केले के पत्ते AS REQUIRED
OIL | तेल
Method:
Transfer the rice & dal into two separate bowls & washed them well until the water turns clear.
Once washed discard the water, then add sabudana, poha & fenugreek seeds into the bowl of dal.
Add fresh water in the rice & dal bowl & soak them overnight (6-8 hours) separately.
Once soaked discard the water & now you must grind the dal & rice separately.
Add the soaked rice into a mixer grinder jar & grind it into a semi fine consistency while adding the water gradually, once grinded the rice batter should feel like it has fine semolina in it once you feel it between your fingers.
Transfer the rice batter into a large stockpot & then add the dal along with the sabudana, poha & fenugreek into the mixer grinder jar & grind it into a fine paste while gradually adding the water.
Transfer the dal paste into the same stock pot as the rice batter, mix both the batters using a whisk, the batter should be of flowing consistency.
Once you have prepared the batter, cover it & place it in a warm corned of the kitchen & let it ferment, the time of fermentation completely depend upon the weather. The batter ferments withing 8 hours during summer & it may take upto 12-15 hours during winter.
Once the batter has fermented it will become double or almost triple in size, stir the batter very gently using a ladle until it turns smooth, make sure you don’t overmix the batter.
Add salt to taste & mix well again, you batter for thatte idli is ready.
You can use thatte idli stand to make these like how I am using, or you can also just use lids of steel jars or steel plates.
Place a piece of banana leaf in the plate & then grease the plate with oil.
Pour the batter to fill half of the plate, place all the plates into the stand & place the stand in the steamer, let the idlis steam for 15-18 minutes.
Once steamed, check by touching the surface of the idli, if it doesn’t stick then your idlis have steamed, you can also insert a knife, the knife should come out clean.
Remove the stand from the steamer & let the idlis cool down slightly the scrape the sides using the back of a spoon or a knife then demold the idli, remove the banana leaf.
Your soft & spongy thatte idli is ready, serve it with ghee, molagapodi & coconut chutney.
Mologapodi
CHANA DAL | चना दाल 1/4 CUP
URAD DAL | उरद दाल 1/2 CUP
WHITE SESAME SEEDS | सफेद तिल 1/4 CUP
BYADGI RED CHILLI | ब्यादगी मिर्च 10-12 NOS.
SPICY RED CHILLI | तीखी लाल मिर्च 3 NOS. (OPTIONAL)
ASAFOETIDA | हींग 1 TSP
SALT | नमक A LARGE PINCH
Method:
Add the chana & urad dal into a pan & toast them over low flame until fragrant & then transfer them into a bowl.
Further add the sesame seeds in the same pan & toast them over low flame until they get slightly golden in colour & then transfer them into the same bowl as the dals & cool them down completely.
Meanwhile add the chillies in the same pan & toast them over low flame until they get hot & crispy, then transfer them into a separate bowl & let them cool down.
Once cooled, break the stalks of the chillies & add them into a mixer grinder jar, grind the chillies into a fine powder.
Further add the toasted dals, sesame seeds, asafoetida & salt, grind everything coarsely, make sure you don’t make a fine powder.
Your gunpowder / molagapodi is ready, store it in an airtight container, keep it in the fridge & use it for a few months.
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Chapters
Intro 0:00
Idli batter 1:07
Tips 6:59
Cooking Idli 8:07
Molagapodi 11:55
Plating 14:59