Ingredients

Idli or dosa rice—3 cups

Uddina belle (urad dhal)—1 cup

Avalakki (poha//beaten rice flakes)—1/2 cup

Sabbakki ( sabudana //sago)—1/4 cup

Menthya kaalu ( methi dana//fenugreek seeds)—1 teaspoon

Salt—to taste

Cooking soda—1 pinch

Oil—to grease plates.

Steamer

Plate idli stand.

Method

Wash rice,uddina belle,sabbakki,avalakki,menthya kaalu together in water three to four times.

Soak all the ingredients in a bowl adding enough water for 5 to 6 hours.

Then grind everything together to a smooth batter, in a mixer grinder jar.

Grind in batches or you can grind in wet grinder.

Transfer the batter to a big vessel,cover it with a lid and ferment over night or 9 to 10 hours.

Next morning mix the batter well together adding salt.

Add the cooking soda and mix well together thoroughly.

Now add water to idli cooker or steamer and keep it to boil on medium flame.

Grease the idli plates with oil and pour the batter almost 1/2 to 3/4 part of plates.

Arrange the plates in stand and steam cook for 10 minutes on medium flame.

Once done remove from the steamer and let it cool.

Loosen the sides with a spoon and remove it.

Soft ,white spongy thatte idli is ready to serve.

Serve with chutney,sambar.

It’s normally served with red chutney ( Kempu chutney)

This thatte idli is famous in that area.