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Ingredients

Adjust Servings:
1 1/2 cups Barnyard millet/ Kuthiraivali
1/2 cup Rice flakes
1/2 cup Sago
1/2 cup Urad dal
To taste Salt

Kuthiraivali Thatte Idli / Barnyard Millet recipes

Cuisine:

A millet based soft idly variety famous on the bengaluru mysore highway , served for breakfast with tiffin sambar and chutney

  • Serves 3
  • Easy

Ingredients

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Kuthiraivali thatte idliIf you have travelled on the Bengaluru-Mysore highway then you would have seen many thatte idli shops. Most of the travellers stop here to have a quick piping hot thatte idli. It is so soft and delicious that you will not stop with one. Thatte in Kannada means a plate. This idli is not in the form of regular idlis but is in a plate form hence the name. Usually, we use idli rice to make this idli. But since I am off white rice, I have used barnyard millet or kuthiraivali to make this Kuthiraivali thatte idli.

Kuthiraivali Thatte Idli

This kuthiraivali thatte idli, unlike other idlis, uses more than just 2 ingredients. Here we use the millet, urad dal, rice flakes and sago to give the necessary softness to the idli. It is soaked for few hours and ground into a smooth batter. Then the batter is poured in the plate idli moulds and steamed. This is best served hot with hotel tiffin sambar and coconut chutney.

This week the theme for Foodie Monday blog hop was idli medley and the theme was chosen by Mayuri who blogs at  Mayuri’s Jikoni. The clause that she had put forward was that we do not use rice in the recipe. So here is millet-based idli to tantalise your tastebuds.

Here is the quick video to show the preparation of this soft idli

The other varieties of idlis on this blog are

Idli

Beetroot Idli

Kanjeevaram idli

Oats rava idli

Instant rava idli

Rava idli

 

 

Steps

1
Done

Wash and soak millet, sago and rice flakes together in enough water for 3-4 hours

2
Done

Wash and soak the urad dal in enough water for 3 hours

3
Done

First grind the ural dal in a grinder with just enough water into a smooth batter

4
Done

Take out the urad dal batter and next put the millet mixture into it and grind it a smooth batter

5
Done

mix both millet and urad dal batter completely. Add salt and mix again. Keep it covered in a warm place overnight to ferment

6
Done

next morning mix the batter lightly

7
Done

Keep the idli steamer with enough water on the stove. Let it heat in minimum heat

8
Done

Meanwhile grease the idli plate well

9
Done

Pour enough batter in the plates and arrange it on the stand

10
Done

Now steam for 10 minutes or till it is done

11
Done

Serve warm with tiffin sambar and chutney

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14 Comments Hide Comments

Lovely recipe Veena, using barnyard millet and sago too. I’ve learnt soothing new today, didn’t know that idlis were steamed in a plate or thatte. Will have to take a trip to Mysore so we can sample these unusual idlis.

I think I have eaten this on the highway. We we’re on the way to Mysore I think, and this piping hot in the morning and you are right we could not stop at one. Yummy share.

Pa you are too much! I always have wanted to try making these thatte idlis. I watched a lot of videos for making them but since you have used barnyard millets I am more interested in making these.

Loved the look of the idli. Its completely new for me. Never heard of thatte idli. I have to go to Mysore to taste it. Adding of barnyard millet and sago made it super healthy and interesting. Awesome share.

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Veena

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14 Comments Hide Comments

Lovely recipe Veena, using barnyard millet and sago too. I’ve learnt soothing new today, didn’t know that idlis were steamed in a plate or thatte. Will have to take a trip to Mysore so we can sample these unusual idlis.

I think I have eaten this on the highway. We we’re on the way to Mysore I think, and this piping hot in the morning and you are right we could not stop at one. Yummy share.

Pa you are too much! I always have wanted to try making these thatte idlis. I watched a lot of videos for making them but since you have used barnyard millets I am more interested in making these.

Loved the look of the idli. Its completely new for me. Never heard of thatte idli. I have to go to Mysore to taste it. Adding of barnyard millet and sago made it super healthy and interesting. Awesome share.

Add Your Comment

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