Tatte idli

ತಟ್ಟೆ ಇಡ್ಲಿ  This time when i visited my foster mom for Ganesh Chaturthi she made amazing Tatte idlies.

Tatte idlis are very popular in Karnataka, those of you who have traveled on the Bangalore -Mysore highway would have surely come across a number of Tatte idli stall in Bidadi... Bidadi tatte idlis are a must have for every traveller ....Tatte means 'plate' in kannada and these idlis get this name from the fact the batter is poured in small plates and steamed. You can pour the batter in glasses and call them 'lotte' idlis... well i do that at times ;)

Ingredients :

•  Split black gram ( urad dal) : 1 cup
•  Rice semolina (sooji ) : 2 cups
•  Salt as per taste
• clarified butter (ghee) or oil : 2 tbsp 

Method :

1. Soak the gram in water for 4 hours
2. Grind it into a smooth paste : ( add very little water, don't make it watery )
3. Soak the rice semolina for 30 mins in water 
4. Drain the water and add it to the black gram paste 
5. Mix well, add salt and keep it aside for 8 hours to ferment 
6. Grease the plates with clarified butter/oil  and put the fermented batter and stack the plates in stand
7. Steam for 15 mins
   
   
   
   
8. Serve with coconut chutney and dollop of clarified butter ( ghee)