Name: Thatte Idli
Prep time: 30 minutes
Cook time: 15 minutes per batch
Yield: 20 people (40 idlis, 2 per person)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (parboiled variety preferred); 2.5 cups Urad Dal (whole, skinless); 2 teaspoon Mustard Seeds (for fermentation aid); 2 tablespoons Salt (adjust to taste); 4 tablespoons Oil (for greasing molds)

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How to Prepare

Rinse and soak idli rice, urad dal, and fenugreek seeds separately as per pre-processing times.
Grind urad dal with fenugreek seeds into a smooth, fluffy batter using minimal water.
Grind idli rice into a slightly coarse batter and mix with urad dal batter.
Add salt to the batter and mix well. Allow it to ferment for 8-10 hours or overnight in a warm place.
After fermentation, gently mix the batter without deflating it.
Grease the Thatte Idli plates with oil or ghee.
Pour the batter into the plates, filling them about 3/4th full.
Steam the idlis in a steamer for 12-15 minutes on medium heat.
Allow the idlis to cool slightly, then remove them from the molds using a spatula.
Serve hot with coconut chutney, sambar, and ghee.