Thatte Idly

How to Prepare

1. Rinse the idli rice, parboiled rice, and urad dal separately under running water until the water runs clear.
2. Soak the idli rice and parboiled rice together in a large bowl with enough water for 6-8 hours.
3. Soak the urad dal and fenugreek seeds together in a separate bowl with enough water for 6-8 hours.
4. After soaking, drain the water from the urad dal and fenugreek seeds. Grind them in a wet grinder or blender with minimal water to a smooth, fluffy batter. Transfer to a large mixing bowl.
5. Drain the water from the rice mixture and grind it to a slightly coarse batter, adding water as needed. Mix this with the urad dal batter.
6. Add salt to the combined batter and mix well using your hands to incorporate air. The batter should be of medium consistency, not too thick or thin.
7. Cover the batter and let it ferment in a warm place for 8-10 hours or overnight, until it doubles in volume.
8. After fermentation, gently mix the batter without deflating it.
9. Grease the Thatte Idli plates with a little oil or ghee. Pour a ladleful of batter into each plate, ensuring it is evenly spread but not too thick (about 1/2 inch).
10. Place the plates in a steamer with boiling water. Steam on medium heat for 12-15 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the idlis to cool slightly, then remove them from the plates using a spoon or spatula.
12. Serve hot with coconut chutney, sambar, and a drizzle of ghee on top.