Tag Archives: tamil food blogger

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.

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Thatte Idli recipe / Karnataka Special Thatte Idly recipe

Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…

CLICK HERE for more Breakfast recipes.


  • Idli rice / இட்லி அரிசி – 2 cups
  • Raw rice / பச்சரிசி– 1 cup
  • Urad dal / உளுந்தம் பருப்பு – ½ cup
  • Poha / அவல் or cooked rice / சோறு– ½ cup
  • Cooking soda / சோடா உப்பு – ¼ tsp
  • Salt / உப்பு – 1 tsp


  • Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
  • Soak it in water until it sinks for almost 4 hours.
  • After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
  • Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
  • Make sure the consistency of this batter is same as the consistency of regular idli.
  • Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
  • After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
  • Take required portion of batter in a bowl, add cooking soda, mix it well.
  • Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
  • Steam it in a idli pot or any tightly covered heavy bottom vessel.
  • Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
  • Turn the thatte idli plate to a plate, so that the idli drops drown.

Making of Mixed Vegetable sambar in pressure cooker –


Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.


Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

As a part of Preethi Zodiac Mixer Grinder Review, here comes the review of the Master Chef Jar. As the name, as it can make wonders with the little help from our side in this rushed lifestyle. Just few minutes it can chop, slice, grate the vegetables, Boneless chicken, Boneless mutton, moreover it can also knead the flour may be atta or maida (all-purpose flour) in minutes.

Video review of Preethi Zodiac Mixer Grinder / Review of Preethi master chef jar / Video review of Kitchen appliances –

CLICK HERE to see our Unboxing Video / Review of Preethi Zodiac Mixer Grinder

Preethi Zodiac Mixer Grinder – Master Chef Jar has a blade coupler, 4 blades, blade holder, citrus bowl, citrus cone, pusher.

  • Blades – There are 4 different types of blade for chopping, slicing, grating and kneading.
  • Blade coupler – Blade coupler is used to hold the blade along with the blade holder.
  • Blade holder – Blade holder is used to the slicing and grating blades.
  • Citrus bowl – Citrus bowl is used to filter the juice.
  • Citrus cone – Citrus cone is fixed to the top of the citrus bowl, which helps in squeezing out the juice.
  • Pusher – Here the pusher acts both as a pusher and a measuring cup (for kneading)
  • Master chef jar – Master chef jar is made of transparent plastic, it has measurements in both milli liters and cups, which helpful for kneading the dough.

CLICK HERE to know how to make use of 3-in-1 Juicer Jar.

Why Master Chef Jar?

As it makes wonders like chopping, slicing, grating and kneading in just minutes with the help from our side it is known as master chef jar. Not only for vegetables, but it can also perform all these actions with boneless chicken and mutton.

  • Slicing: Slicing action has a different blade and a separate way of assembling the jar. I have sliced raw banana and prepared raw banana chips. Raw banana was very thinly sliced, so the chips stayed very crispy. All you need is just to peel skin off and insert the banana through the opening in the lid and push it through the pusher.
  • Grating: Grating action has a different blade and a separate way of assembling the jar. I had grated the carrots, and the grated carrots was perfect in shape. The size of the grated pieces depends on the size who chop the carrot pieces and add it to the jar. It was just done within seconds, all you need is to cut the corners of the carrots, peel and drop it through the opening in the lid and push it through the pusher.
  • Chopping: Chopping action has a different blade and a separate way of assembling the jar. I had chopped cucumbers, and minced the boneless chicken. The size depends on the time spend for chopping, all you need is to peel the vegetables or clean the meat, roughly chop them into medium size pieces and add it to the jar, cover with the lid and turning the unit ON.
  • Kneading: Kneading action too has a different blade and the way of assembling the jar is similar to that of chopping. The flour is added to the jar, along with salt and oil, then kneading for few seconds and then pouring of water whenever needed using push through the lid. Here the pusher acts as a measuring cup, one cup(pusher) of flour, there is a marking of the water level in the pusher itself. More over the dough was very soft, the happiest thing was “No Sticky Hands”. I liked this feature like anything, you could also knead batter for bread, and cookie, as this kneading kneads only in one direction.
  • Citrus Bowl and Citrus Cone: Citrus bowl perfectly juices out from mosambi, and make sure to use only big citrus fruits and highly not recommended for lemon. But to be honest I am not that much happy over this citrus bowl, since I feel the manual of citrus juicing is good.


  • Prepared Banana chips using the sliced Banana
  • Prepared Healthy Carrot and cucumber salad – using chopped cucumber and grated carrot. Give a try to the salad, finely chopping of salad, you give a little watery texture to the salad, which helps the olive oil, pepper powder and salt to blend well with salad.
  • Prepared Chicken roll using the Kneading dough and the minced chicken, it all took few mins.
  • Prepared Orange juice using the citrus bowl.

CLICK HERE to know how to make use of 3 basic jars of Preethi Zodiac Mixer Grinder.

Preethi Zodiac Mixer Grinder Review / How to assemble Master Chef jar / How to slice, grind, chop and knead using Preethi Zodiac Master Chef Jar

Suggestion: There is one strong and high suggestion, I felt a most and a must to perform activity missing and it’s none other than the “COCONUT SCRAPER”, since Indian kitchen’s never get filled with coconut. From my point of view, I use coconut at least once in two days, may be for a chutney, curry, gravy or in extracting coconut milk. Together with the citrus cone why don’t a scraper fill that place, it would be a perfect Master Chef Jar to all the Indian Kitchen.

Right from my personal experience, I would highly recommend Preethi Zodiac Mixer Grinder for all the Indian Kitchen.





Somas recipe / Sweet Somas recipe / Karanji recipe

Somas recipe / Sweet Somas recipe / Karanji recipe

Sweet somas or Karanji is a most famous during Vinayakar Chaturthi and Diwali festival among all Indian families. Somas is a deep fried sweet snack with filling, filling can be made with different types. I have used roasted gram, coconut and cardamom for filling.

CLICK HERE for vinayagar chaturthi recipes and CLICK HERE for Diwali / Deepavali recipes.

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Sweet Somas recipe / somas recipe / Karanji Recipe

It is also known as somasi in Tamil and Kajjikayali in Telugu and Karanji in Maharashtra because of the filling. Let me share the recipe…

Making of Somas / Karanji –


  • Maida / All-purpose flour – 1 ½ cups
  • Rava / Semolina / Sooji – ¼ cup
  • Water – ½ cup
  • Salt – ½ tsp
  • Ghee / Clarified butter – 1 ½ tsp
  • Roasted gram / Pottukadalai / Porikadalai – ½ cup
  • Grated coconut – ½ cup
  • Sugar – ½ cup
  • Cashew nuts (broken into smalle pieces)  – ¼ cup
  • Cardamom powder – ½ tsp
  • Oil – 1 cup (for deep frying)


  • Take a bowl, add maida/all-purpose flour, rava/semolina, salt, mix it well. Pour water little by little and start kneading the dough to stiff consistency.
  • Drizzle a tsp of oil over the kneaded dough, knead for few seconds and cover it with a damp cloth.
  • Meanwhile, dry roast the roasted gram, remove from fire and spread it over a plate.
  • Add ¼ tsp of ghee and roast the grated coconut, until they turn brown in color, spread it along with roasted gram.
  • Add the leftover ghee and roast the cashew nuts until they turn golden brown in color. Remove it from fire and transfer it to a bowl.
  • Grind the sugar to fine powder, transfer it to a bowl
  • Grind roasted gram, roasted coconut to a fine powder and add it to the sugar.
  • Also add cardamom powder and roasted cashew nuts along with ghee to the mixture and mix it well.
  • Take a small portion of the dough and flattened it to a circle shape, keep a tea spoon full of filling in the center of the flattened dough.
  • Dip your finger in water, apply it along the edges of the dough, now fold it to a half circle, then give a gentle press with fork along the sides.
  • Heat oil in a kadai, gently add them one by one and fry until they turn golden brown on both sides.
  • Drain the oil and remove it from fire.
  • Serve once it reaches room temperature.

Store in an air-tight container once it reaches room temperature, so that it stays fresh for a week .