How To Make Thatte Idli at Home | Thatte Idli without Idli Stand | Idli milagai Podi Recipe | Plate Idli Recipe | Thatte Idli Origin | Idli For Breakfast | Quick Idli Batter | Quick Idli Recipe | Quick South Indian Breakfast Recipes | Idli For Dinner | Bidadi Thatte Idli | Recipes For Busy Mornings | Recipes For Tiffin Box | Recipes For Work Breakfast | Rajshri FoodLearn how to make Thatte Idli with Milagai Podi at home with our Chef Ruchi BharaniThatte Idli with Milagai Podi Ingredients: For Thatte Idli: 1 cup White Lentil (soaked) cup Flattened Rice (rinsed) 2 cups Idli Rava (rinsed) Water (as required) Salt to taste 1 tsp Eno Fruit Salt For Milagai Podi:Dried Kashmiri Red Chillies1 tbsp Oil cup Gram Dal cup White Lentil tsp Fenugreek Seeds tsp Cumin Seeds1 tsp Peppercorns 1 tbsp Coriander Seeds 1 tbsp Sesame Seeds8-10 Curry Leaves tsp Asafoetida tsp Turmeric Powder tsp Salt#thatteidli #milagaipodi #idlirecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Ruchi BharaniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout IdliIdli or idly (/dli/ (listen)) is a type of savoury rice cake, originating from the South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan. Since plain idlis are mild in taste, a condiment is considered essential. Idlis are often served with chutneys (coconut based), sambar and Medu vada. However, this varies greatly by region and personal taste, it is also often served with kaara chutney. The dry spice mixture podi is convenient while travelling.There are several regional variations of idlis made in South India and Sri Lanka. With the emigration of south Indians and Sri Lankans throughout the region and world, many variations on idli have been created in addition to the almost countless local variations. Hard-to-get ingredients and differing cooking customs have required changes in both ingredients and methods. Parboiled rice can reduce the soaking time considerably. Store-bought ground rice or cream of rice may also be used.[15] Similarly, semolina or cream of wheat may be used for preparing rava idli (wheat idli).[16] Dahi (yogurt) may be added to provide the sour flavour for unfermented batters. Pre-packaged mixes allow for almost instant idlis.[17]In addition to or instead of fenugreek other spices may be used such as mustard seeds, chili peppers, cumin, coriander, ginger, etc.[18] Sugar may be added to make them sweet instead of savoury. Idli may also be stuffed with a filling of potato, beans, carrot and masala.[19] Leftover idlis can be cut-up or crushed and sauted for a dish called idli upma.[20] A microwave or an automatic electric steamer that is non-stick is considered to be a convenient alternative to conventional stovetop steamers. Batter preparation using a manual rocking rock grinder can be replaced by electric grinders or blenders. Many restaurants have also come up with fusion recipes of Idlis as idly manchurian, idly fry, chilly idly, stuffed idly, to name a few.
