Ghee Thatte Idli is a variation of the traditional South Indian breakfast dish, idli. Idli is a savory rice cake made by steaming a batter consisting of fermented black lentils (urad dal) and rice. Ghee Thatte Idli is a special version where the idlis are made flatter and larger in size, resembling a plate (“Thatte” in Kannada means plate), and they are cooked with ghee, a clarified butter commonly used in Indian cooking.
Here’s a detailed recipe for Ghee Thatte Idli:
Ingredients:
For the batter:
- 2 cups idli rice
- 1 cup urad dal (black lentils)
- 1 teaspoon fenugreek seeds (optional, but it helps with fermentation)
- Salt to taste
For cooking:
- Ghee (clarified butter)
Instructions:
- Wash the idli rice and urad dal separately under running water until the water runs clear. Soak them in water separately for about 4-6 hours. If you’re using fenugreek seeds, soak them along with the urad dal.
- After soaking, drain the water from both the rice and urad dal.
- Grind the urad dal and fenugreek seeds together with water to a smooth and fluffy batter consistency. It’s important to add water gradually while grinding to ensure the batter is not too watery. The batter should be light and airy. Transfer the urad dal batter into a large mixing bowl.
- Next, grind the soaked rice with water to a smooth batter consistency. Again, add water gradually to achieve the right consistency. The rice batter should be slightly coarse. Transfer the rice batter to the same mixing bowl as the urad dal batter.
- Add salt to the batter and mix well using your hands. Mixing with hands helps in fermentation.
- Cover the mixing bowl with a clean cloth and let the batter ferment overnight or for about 8-10 hours in a warm place. The fermentation process is crucial for the softness and flavor of the idlis.
- After fermentation, the batter would have risen and doubled in volume. Give it a gentle mix.
- Heat water in the idli steamer or any large steamer and grease the idli plates or shallow plates with ghee.
- Pour a ladleful of the batter onto each greased plate, spreading it out evenly to form a thin layer, resembling a large flat disc or plate. Repeat this process for all the plates.
- Once the steamer is ready and the water is boiling, place the idli plates in the steamer. Steam the idlis on medium heat for about 10-12 minutes or until they are cooked through. You can insert a toothpick or knife into the idlis to check if they are done. If the toothpick comes out clean, the idlis are ready.
- Once cooked, carefully remove the idli plates from the steamer and let them cool for a minute or two.
- Using a spatula, gently remove the Ghee Thatte Idlis from the plates and transfer them to a serving plate.
- Serve the Ghee Thatte Idlis hot with your favorite chutney, sambar, or a side of ghee for extra flavor.
Enjoy your delicious and fluffy Ghee Thatte Idlis!
Ghee Thatte Idlis are typically softer and slightly denser compared to regular idlis, with a rich flavor from the ghee used in the cooking process. They make for a delightful breakfast or snack option, especially when served with coconut chutney, tomato chutney, or sambar.
