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Kuthiraivali thatte idli

Kuthiraivali thatte idli / Barnyard millet thatte idli

Veena
A millet based soft idly variety famous on the bengaluru mysore highway , served for breakfast with tiffin sambar and chutney
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Prep Time 4 hrs
Cook Time 20 mins
Fermentation 8 hrs
Total Time 12 hrs 20 mins
Course Breakfast
Cuisine Indian
Calories 1980 kcal

Equipment

  • Mixer/Grinder
  • Gas stove/ Induction stove
  • Dosa girdle

Ingredients
  

  • 1.5 Cups Barnyard millet
  • 0.5 Cup Beaten rice flakaes
  • 0.5 Cup Sago
  • 0.5 Cup Black gram dal
  • To taste Salt

Instructions
 

TO MAKE THE IDLI BATTER

  • 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 urad 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

TO MAKE THE THATTE IDLI

  • 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

Nutrition

Sodium: 129mgCalcium: 157mgVitamin C: 7mgSugar: 1gFiber: 26gPotassium: 106mgCalories: 1980kcalSaturated Fat: 1gFat: 9gProtein: 53gCarbohydrates: 416gIron: 26mg
Keyword millet recipes, Millet thatte idli, Thatte idli
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