Tag Archives: south indian food

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.

Thatte idli recipe, karnataka special thatte idly recipe, bidadi thatte idli, how to make thatte idly, thatte idli images, thatte idly pictures

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.

Ingredients:

  • 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

Preparation:

  • 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.

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.

 

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.

Taking it to Fiesta Friday #205 by Angie@thenovicegarderner and our co-hosts Mollie and Petra.

CLICK HERE for more Breakfast recipes and CLICK HERE for more Vegetarian recipes.

Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…

Ingredients:

  • Masala vadai / Paruppu Vadai – 9 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 nos (medium size)
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star Anise – 1 no
  • Curry leaves – a sprig
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Thick coconut milk – ¼ cup
  • Oil – 2 tsp
  • Salt – 1 tsp or as required

Preparation:

  • Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes, Keep it aside.
  • Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
  • Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
  • Add tomatoes, cook until they become juicy.
  • Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
  • Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
  • Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
  • Sprinkle finely chopped coriander leaves.

Serve hot. Goes out well with Idly.

Starting 2018 with one and only Positive Vibes

Starting 2018 with one and only Positive Vibes

Thanks Aval Vikatan (leading Tamil Magazine. Part of Ananda Vikatan) for letting me start my New Year with more energy and positivity.

When you think its waste,

It’s absolutely waste

When you think its precious,

It’s absolutely precious

It’s up to you and your thoughts,

Bring out the best.


Here comes my “Waste to Taste” recipes (recipes from leftover food), which is getting overwhelming response all over Tamil Nadu. These beautiful post cards from public to Aval Vikatan (shared by Team Aval Vikatan) about my recipes gives me more energy, positivity, happiness and taking it as Award to my hard work. I am sure I would try hard to give out my best and thanks all for the support and making me happy.

English Version of Post Card 1 – Deepa’s Waste to Taste recipes from Aval Vikatan, is being more useful. I am gonna try and taste all these dishes one by one – Vatsala Sadhasivan.

English Version of Post Card 2 – Preparing food by putting all over efforts, and at times it becomes leftover and gets wasted. But now onwards we could make tasty food from these leftovers. And so this book is being a Boon to all of us – Chellaiya