|1 1/2 cups Barnyard millet/ Kuthiraivali|
|1/2 cup Rice flakes|
|1/2 cup Sago|
|1/2 cup Urad dal|
|To taste Salt|
A millet based soft idly variety famous on the bengaluru mysore highway , served for breakfast with tiffin sambar and chutney
If 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.
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
Wash and soak millet, sago and rice flakes together in enough water for 3-4 hours
Wash and soak the urad dal in enough water for 3 hours
First grind the ural dal in a grinder with just enough water into a smooth batter
Take out the urad dal batter and next put the millet mixture into it and grind it a smooth batter
mix both millet and urad dal batter completely. Add salt and mix again. Keep it covered in a warm place overnight to ferment
next morning mix the batter lightly
Keep the idli steamer with enough water on the stove. Let it heat in minimum heat
Meanwhile grease the idli plate well
Pour enough batter in the plates and arrange it on the stand
Now steam for 10 minutes or till it is done
Serve warm with tiffin sambar and chutney
Check out the variations od idli by my fellow bloggers
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