🇮🇳 Indian Vegetarian

Mysore Thatte Idli

Name: Mysore Thatte Idli
Prep time: 27 min
Cook time: 13 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 tbsp Butter; to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1 cup, chopped Urad Dal; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour

🇮🇳 Indian

Karnataka plate idli, flat, pillow-soft and butter-topped. Fermented batter, hot pan, fifty-year-old technique — south Indian breakfast engineering at its best. Serve with coconut chutney and hot sambar.

Prep 27 min Cook 13 min Serves 3 Medium

Ingredients

Butter3 tbsp
Saltto taste
Ginger1-inch piece
Green Chili2
Urad Dal1 cup, chopped
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup

Instructions

1
Wash and soak the grains and dal; grind soft, mix with salt and leave in a warm spot until the batter rises and smells faintly sour.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Grease the pan lightly with a cut onion dipped in oil — the old non-stick trick.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Cook till crisp-bottomed and blistedy, roll or stack, and carry to the table while the first one is still crackling.

Chef's tip

In cold weather, leave the batter in the oven with just the light on.

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