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Thaat Idli | थत्ते इडली | Sanjeev Kapoor Khazana

Home » Sanjeev Kapoor Recipes » Thaat Idli | थत्ते इडली | Sanjeev Kapoor Khazana
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Gun powder adds that extra zing to this recipe. A must try for all!

THAAT IDLI

Ingredients

1 cup kolum rice, soaked for 4-6 hours and drained
½ cup split skinless black gram (urad dal), soaked for 4-6 hours and drained
½ cup thin pressed rice (patla poha), soaked for 4-6 hours and drained
Salt to taste
Coconut chutney to serve
Sambhar to serve
Melted ghee to drizzle
Gun powder to sprinkle

Method

1. In a stone grinder, add rice, urad dal and soaked thin pressed rice and ½ cup water and grind to a coarse batter. Transfer the batter into a bowl and ferment for 8-10 hours.
2. Add salt into the batter and mix well. Transfer the mixture into a greased thali.
3. Heat sufficient water in a steamer and place the thali in it and steam for 10-12 minutes.
4. Take the thali out and allow to cool slightly. Gently pass the knife around the edges and de-mould.
5. Serve hot with coconut chutney, sambhar and drizzle melted ghee on top of the idli and sprinkle gun powder.

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