Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

Please check out my other KERALA RECIPES too !

Kerala rice payasam with jaggery / Ari payasam - Nei payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.

 

Cuisine: Kerala

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Kerala raw rice / Unakalari - 1/2 cup Powdered dark jaggery - 1 cup Water - 2 cups Ghee - 1/4 cup Grated coconut – 1/4 cup Cardamom - 2 (crushed) Dry ginger powder - 1/2 tsp Edible camphor / Pachai karpooram - a dash Salt – a pinch

HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY

1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
7. Mix well and serve !  

METHOD - STEP BY STEP PICTURES

Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape. Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice. Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest.  In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.   Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

Note

Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used. You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

  
  Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

 

Technorati Tags: Sharkara payasam,Kerala sharkara payasam,Kerala rice payasam with jaggery,Kerala nei payasam. nei payasam,how to make kerala rice payasam

Technorati Tags: Ari payasam,KErala rice payasam with jaggery,nei payasam,Kerala payasam recipes,payasam recipes,payasam varieties,how to make rice payasam with jaggery,kerala rice kheer

Continue Reading...

Pesarattu Recipe – Andhra style Pesarattu | Green Gram Dosa

Andhra’s most popular and healthy breakfast recipe, Pesarattu along with Allam pachadi i.e Ginger chutney is one of my favourite recipes with Green gram/ Mung beans. I try to make it at least once in two weeks. In Tamil, we call it as Pacha payaru dosai. Though I make it regularly at home, I have never shared the recipe in my blog.

People fondly call this Pesarattu as MLA Pesarattu as it is popular in the MLA head quarters in Hyderabad. Usually this Pesarattu is stuffed with plain rava upma and served with spicy and tangy Ginger chutney. Some people also spread onion, carrot and green chilli mixture over the dosa instead of stuffing upma in it.

Today I have shared a very simple recipe without any stuffing or topping as we like it that way. We simply need a tangy Allam pachadi to go with it. Basically Green gram is high in fibre and low in calories. So this Pesarattu dosa recipe would be ideal for people looking for weight loss. It also makes less bloating and gas when compared with other legumes. So anyone can easily consume it without any worries.

Ok, lets see how to make this Andhra special Pesarattu recipe with step by step pictures.

Pesarattu recipe - Andhra style Pesarattu recipe with rice

Pesarattu recipe - Andhra style pesarattu recipe with rice

 

Cuisine: Andhra

Category: Breakfast

Serves: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Whole moong / Green gram - 1 cup Raw rice - 2 tbsp Green chilli - 2 Ginger - 1/2 inch Cumin seeds - 1/2 tsp Salt & water - as needed Ghee or cooking oil - to drizzle over Pesarattu Chopped onion, green chilli and carrot - for topping

HOW TO MAKE ANDHRA STYLE PESARATTU RECIPE

1. Wash and soak green gram along with rice for 4 to 6 hours.
2. Grind to a smooth or slightly coarse paste adding cumin seeds, green chilli and ginger.
3. Transfer to a bowl. Add salt and mix well.
4. Heat a dosa tawa. Spread the dosa thin or thick.
5. Drizzle oil or ghee. Cook the dosa till its crispy and well cooked.
6. No need to flip it. Flip the dosa and cook if you make it thick.
7. Serve with Allam pachadi / Ginger chutney.

METHOD - STEP BY STEP PICTURES

Wash and soak green gram for 4 to 6 hours. Grind it adding green chilli, ginger and cumin seeds to a smooth paste. Transfer to a vessel. Add required salt and mix well. Check for batter consistency. Add water if needed. Heat dosa tawa. Spread a ladleful of batter. Make it thin or thick as you like. Cook the dosa in low to medium flame till its cooked well. Drizzle oil or ghee around the Pesarattu. Cook till the bottom turns light golden brown. No need to flip the other side if you want crispy dosa else you can flip and cook for few more minutes. For variations, you can spread finely chopped onion and carrot all over the Pesarattu, flip and cook the other side. Serve hot with Ginger chutney / Allam pachadi. Enjoy !

Note

I grind the batter smooth. If you like, you can grind it slightly coarse. Adjust the quantity of green chilli as per your taste.

  
  Make this healthy and tasty Green gram dosa / Pesarattu and enjoy with Allam pachadi / Ginger chutney !

Technorati Tags: Pesarattu recipe,pesarattu,andhra pesarattu,andhra style pesarattu recipe,green gram dosa,pacha payaru dosai

Continue Reading...

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

Continue Reading...

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

Continue Reading...

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 

 

Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home

 

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Raw Nendran Banana - 2 Turmeric powder - 1/2 tsp Water - 2 tbsp Salt - as needed Cooking oil - to deep fry

HOW TO MAKE NENDRAN CHIPS AT HOME

1. Wash and peel the raw nendran banana.
2. Mix turmeric powder and salt in water. Set aside.
3. Heat oil and slice the banana over the hot oil using a thin slicer.
4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
7. Stays good upto one week. 

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration. In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer. Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease. Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil. Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.

Note

Adjust the quantity of turmeric powder based on the color. After sprinkling the turmeric water, toss well to coat in all the chips. Do not remove before bubbles cease. Chips will become soggy.

Kerala special Nendran banana chips is ready to enjoy with rice !

Technorati Tags: Kerala nendran chips recipe,nendran chips recipe,nendran banana chips recipe,how to make kerala special nendran chips,how to make nendran chips at home

Continue Reading...

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

Continue Reading...

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

Continue Reading...