Karnataka Style Chutney Pudi Recipe | Chutney Powder Recipe

Chutney powder also known as Gun powder or Chutney pudi is a dry condiment and its one of the most important side dishes served in South India for tiffin varieties and rice. It can be stored for weeks and had as an accompaniment for Idli, dosa, chapathi, roti and rice. Every state has its own style of making chutney powder. Today’s recipe is an easy and simple Karnataka style spicy chutney powder recipe using dry coconut.

Recently I bought Prestige Endura mixer grinder with 1000W ultra powerful motor. As I wanted to grind small quantities of Idli, dosa batter, I was looking for some heavy duty, elegant and powerful mixer grinder. The features of Prestige Endura met my expectations. It has a sparkling stainless steel finish body, 3 multi purpose jars with 7 super efficient blades gives a stylish look to your modular kitchen. I tried grinding a small quantity of this chutney powder and it got ready in few pulses. I am sure this Prestige Endura Mixer Grinder is a worthy addition in my kitchen.

Ok, lets see how to make traditional, Karnataka style Chutney powder recipe with simple ingredients.

Karnataka style chutney powder recipe

Karnataka style chutney powder recipe | Chutney Pudi Recipe

 

Cuisine: Karnataka

Category: Condiment

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chana dal - 1/4 cup Urad dal - 1/4 cup Byadgi chilli - 5 to 8 Red chilli powder - 1 tsp Dry coconut - 1/4 cup Curry leaves - Fistful Jaggery - 1 tsp Garlic - 10 cloves Tamarind - small gooseberry size Black or white Sesame seeds - 1 tsp Cumin seeds - 1/2 tsp Hing - 1/4 tsp Salt - as needed Cooking oil - 1 tsp

HOW TO MAKE CHUTNEY POWDER

1. Heat a tsp of oil and roast urad dal , chana dal till golden in color.
2. Remove in a plate and add the red chilli, curry leaves and garlic. Roast for a minute.
3. Collect in the plate. Dry roast the grated coconut for a minute.
4. Add sesame seeds, cumin seeds and dry roast till they crackle. Remove and collect in a plate.
5. Let everything cool down. Take them in Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing and tamarind.
6. Grind coarsely like rava/ sooji and transfer to an air tight box.
7. Store upto a month. Use a clean spoon to handle.
8. Serve and enjoy with Idli, dosa, Chapathi, Jowar roti. You can also relish it mixing with plain rice adding ghee. 

METHOD - STEP BY STEP PICTURES

Heat a tsp of oil and roast the urad dal, chana dal till golden in color. Remove in a plate. In the same kadai roast the red chilli, curry leaves and garlic till chilli turns crispy. Collect in the plate. Dry roast the grated coconut for a minute and transfer to the plate. Lastly add the sesame seeds, cumin seeds and dry roast till the sesame seeds crackle. Collect in the plate. Let everything cool down. Take them in a mixie jar and add salt, tamarind, hing and jaggery. Grind to a coarse Rava/ Sooji like powder. Remove in an air tight box and store it up to a month. Use a clean spoon to handle. Enjoy with Rice, Idli, dosa, Chapathi and Jowar roti !

Note

Adjust the quantity of red chilli as per your taste. Byadgi chilli helps to give bright color to this chutney powder. Do not skip jaggery as its the highlight of Karnataka style chutney powder. For variations, you can also add 2 tbsp of roasted peanuts without skin.

Try this Karnataka style Chutney powder and enjoy with rice, idli, dosa and roti.

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Karnataka style Ellu Pudi | Sesame Seeds Chutney Powder Recipe For Rice, Idli, Dosa

Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada.  People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Collect in a plate. Let it cool down. In the same kadai, heat oil. Splutter Cumin seeds. Switch off the flame and add red chilli powder, salt and mix well in the heat of the oil. Take the cooled sesame seeds in a mixie jar. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to the mixie jar. Grind everything to a powder. Check for taste and cool down completely. Store in a box and enjoy with plain rice, idli and dosa.

Note

Adjust the quantity of chilli powder as per your taste. You can use black or white sesame seeds.

Try this easy, healthy Ellu pudi and enjoy !

Technorati Tags: ellu pudi,ellu pudi recipe,sesame seeds powder,sesame seeds chutney powder,chutney powder

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Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa

 

Cuisine: Mangalore

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green gram sprouts / Moong sprouts - 1 cup Potato - 1 (cubed) Coconut oil - 1 tbsp Big onion -1 Tomato - 1 Tamarind - Small gooseberry size Salt and water - as needed To roast and grind Cooking oil - 1 tbsp Big Onion – 1/2 Coriander seeds - 1 tbsp Byadgi Red chilli - 3 to 4 Cumin seeds - 1 tsp Methi seeds – 1/4 tsp Garlic cloves - 2 Curry leaves - 10 Grate coconut - 1/2 cup Cinnamon - 1 inch (optional, I used it) To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Crushed Garlic cloves with skin - 3 Dry red chilli - 1 Asafoetida / Hing - 1/2 tsp Curry leaves - few

METHOD

1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
3. Grind to a smooth paste adding water. Set aside.
4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
7. Serve hot with plain rice, roti and dosa. Enjoy !

METHOD - STEP BY STEP PICTURES

Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down. Grind to a smooth paste adding required water. Set aside. In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally. Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Use Byadagi red chilli for bright color gravy. Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon. You can skip potato if you don’t like it. Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.

Try this Mangalore special Sprouted green gram curry and Enjoy !

Technorati Tags: Ghassi recipe,Mangalore gassi recipe,sprouts gassi,sporuted green gram curry,Mangalore green gram curry,green gram potato curry,padengi batata gassi

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Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES too.

Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice

 

Cuisine: Karnataka

Category: Main course

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup Sona masoori rice - 1 cup Water - 2 cups Cooking oil - 2 tbsp Bay leaf - 1 Black stone flower - 1 Cardamom - 1 Big onion – 1(finely chopped) Tomato – 1 (-do-) Coriander powder – 1/2 tsp Salt - as needed To grind Coconut - 2 tbsp Cinnamon - 1 Cloves - 2 Green chilli - 2 to 3 Ginger - 1 inch Garlic - 5 cloves Mint leaves - few Coriander leaves - few

HOW TO MAKE AVAREKALU RICE BATH

1. Wash and soak Sona masoori water in 2 cups of water.
2. Grind all the ingredients given under “to grind” to smooth paste.
3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
4. Saute onion till transparent. Add tomato and saute till mushy.
5. Now add the ground masala and saute till mushy.
6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
7. Cover the cooker. Pressure cook in low flame for one whistle.
8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.

METHOD - STEP BY STEP PICTURES

Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside. Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin. Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent. Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute. Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

I have used Hitikida avarekalu. You can use whole ones. For variations, you can add more vegetables like carrot, beans and potato. For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.

Try this easy, yummy Avarekalu rice bath at home and enjoy !

Technorati Tags: avarekalu rice bath,avarekalu pulao,avarekalu rice bath recipe,how to make avarekalu bath,avarekalu recipes,lima beans rice

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Coconut Dosa Recipe – Karnataka Style Kayi Dosa – Thengai Dosai

Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

 

Coconut dosa - Kayi dosa | Thengai dosai recipe

Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.

 

Cuisine: Indian

Category: Main course

Serves: 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Dosa rice / Raw rice -2 cups Thin Pressed rice / Thin Poha - 1 cup  (Use 3/4 cup for thick poha) Grated coconut - 1 cup Fenugreek seeds / methi seeds - 1/4 tsp Salt & water - as needed

HOW TO MAKE COCONUT DOSA

1. Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
2. Grind everything together adding grated coconut and required water.
3. Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
4. The next day morning, batter would have raised well. Add required salt and mix well.
5. Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
6. Let it be small and thick. Cover and cook in medium flame for few minutes.
7. Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
8. Tastes best with tomato chutney, garlic chutney or spicy coconut chutney. 

METHOD - STEP BY STEP PICTURES

Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours. Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin. Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather. The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency. Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it. Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney. Enjoy !

Note

Do not make the batter thin. Grind it semi thick like dosa batter consistency. No need to use cooking soda / baking soda or Eno to the batter.

Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !

Technorati Tags: coconut dosa,coconut dosa recipe,kayi dosa,thengai dosai,Karnataka style coconut dosa

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Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

 

Bitter gourd curry - Hagalakayi gojju recipe

Bitter gourd curry - Hagalakayi gojju recipe

 

Cuisine: Indian

Category: side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ingredients for dry roasting and grinding Urad Dal - 1/2 tbsp Sesame seeds - 1 tbsp Cumin seeds - 1/2 tbsp Fenugreek seeds - 1/4 tsp Grated coconut - 3/4 cup ( I used fresh) Red chilli - 8 (Byadgi chilli) Bitter gourd - 1 (Finely chopped) Tamarind - Small lemon size Jaggery - 1 tbsp Salt & water - as needed For Tadka: Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 Hing (asafetida) - 1/4 tsp Curry leaves - few Coriander leaves - to garnish

BITTER GOURD CURRY / HAGALAKAYI GOJJU

1. Wash and chop bitter gourd finely.
2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
3. Cool down and grind to a smooth paste. Set aside.
4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
5. Add finely chopped bitter gourd and saute for few minutes.
6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
8. Serve with plain rice adding ghee and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame. Cool down and grind to a smooth paste. Set aside. Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida. Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable. Serve with plain rice adding few drops of ghee. Enjoy !

Note

Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd. Consistency of this gojju should be thick.You can adjust it as per your preference.

Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

Technorati Tags: Hagalakayi gojju,hagalakayi gojju recipe,bitter gourd curry,bitter gourd curry recipe,Karnataka bitter gourd curry,brahmin style hagalakayi gojju

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Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures and a video. 

Hotel style Thatte idli recipe

Karnataka Hotel style Thatte idli recipe

 

Cuisine: Karnataka

Category: Main course

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice / Salem rice / Boiled rice - 3 cups Urad dal - 1 cup ( I used white, round dal) Fenugreek / Methi seeds - 1/2 tsp Thick Rice flakes / Aval / Poha - 1/2 cup White, big Sago / Sabudana - 1/4 cup Salt & water - as needed

HOW TO MAKE THATTE IDLI

1. Wash the rice thrice till water is clear.
2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
3. In another bowl, wash and soak sago and poha for 4 hours.
4. Grind everything together till it turns to smooth paste.
5. Collect the batter in a big bowl and close it with a lid. \
6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
8. Steam it for 15 minutes till idli is non sticky to touch.
9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !

METHOD - STEP BY STEP PICTURES

Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum. In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding.  Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather. Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours. The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth. Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch. Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !

Note

For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli. Idli should be steamed for 15 to 20 minutes to cook well. If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

Technorati Tags: thatte idli recipe,thatte idli,how to make thatte idli,hotel style thatte idli,hotel style thatte idli recipe,Karnataka thatte idli recipe

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