The idlis look fab! What a great idea to use millets in thatte idli in place of rice – makes them all the more healthy. Need to try out this recipe soon!
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
1
Done
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Wash and soak millet, sago and rice flakes together in enough water for 3-4 hours |
2
Done
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Wash and soak the urad dal in enough water for 3 hours |
3
Done
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First grind the ural dal in a grinder with just enough water into a smooth batter |
4
Done
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Take out the urad dal batter and next put the millet mixture into it and grind it a smooth batter |
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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
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next morning mix the batter lightly |
7
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Keep the idli steamer with enough water on the stove. Let it heat in minimum heat |
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Meanwhile grease the idli plate well |
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Pour enough batter in the plates and arrange it on the stand |
10
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Now steam for 10 minutes or till it is done |
11
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Serve warm with tiffin sambar and chutney |
Check out the variations od idli by my fellow bloggers
Instant Oat Rava Idli by Kalyani
Oats and Almond Meal Vegetable Idli by Preethi
Kachipuram Idli/ Kovli Idli by Priya
Cornmeal Oats Soya Vegetable Idli by Sujata
Instant Ragi/Nachni Idlis by Swati
You can leave me an answer, a comment or a suggestion.
The idlis look fab! What a great idea to use millets in thatte idli in place of rice – makes them all the more healthy. Need to try out this recipe soon!
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.
This is a completely new variety of idli I have come across di ! With barnyard millet, Sago , lentils and rice flakes going in the idli must be filling and wholesome !
using barnyard millet and sago is a great idea di !!! I love the shape of these idlis here
Interesting recipe..I love idlis and am definitely going to make this variety too.
Very interesting recipe with healthy grains. this is new for me making Idli in plates..A new and healthy variation of Idli to try..
Lovely Veena! I love to add Millets in my regular meal plans. Idlies have come out so good! Need to get these flat idly plates during my next visit!
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.
thattu idly super
Thatte Idli with Millets sounds interesting.This is so nutritious and filling. Fantastic 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.
totally diff one for me !! I am definitely going to make this variety too, bookmarking for now 😉 lovely share
Mandya Thatte Idli in a rice-free version !!!!!! super super stuff 🙂
The idlis look fab! What a great idea to use millets in thatte idli in place of rice – makes them all the more healthy. Need to try out this recipe soon!
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.
This is a completely new variety of idli I have come across di ! With barnyard millet, Sago , lentils and rice flakes going in the idli must be filling and wholesome !
using barnyard millet and sago is a great idea di !!! I love the shape of these idlis here
Interesting recipe..I love idlis and am definitely going to make this variety too.
Very interesting recipe with healthy grains. this is new for me making Idli in plates..A new and healthy variation of Idli to try..
Lovely Veena! I love to add Millets in my regular meal plans. Idlies have come out so good! Need to get these flat idly plates during my next visit!
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.
thattu idly super
Thatte Idli with Millets sounds interesting.This is so nutritious and filling. Fantastic 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.
totally diff one for me !! I am definitely going to make this variety too, bookmarking for now 😉 lovely share
Mandya Thatte Idli in a rice-free version !!!!!! super super stuff 🙂