Thatte Idli Recipe I Gunpowder I Street Food I बैंगलोर की प्रसिद्ध थट्टे इडली I Pankaj Bhadouria

Thatte Idli Recipe I Gunpowder I Street Food I बैंगलोर की प्रसिद्ध थट्टे इडली I Pankaj Bhadouria

Sharing with you today the recipe of Bangalore’s favourite Street food Thatte idli.
Thatte idli is an idli the size of a plate!
Thatte idli is a very spongy idli that has a very soft and spongy texture.
The secret behind the softness and sponginess of this idli recipe is the addition of sabudana and poha to the batter.
Thatte idli is also known as Bidadi Thatte idli after the name of a town close to Bengaluru where it was created.
Thatte idli is best enjoyed with ghee and gunpowder.
Gunpowder is a hot idli powder that is also known as mulagapodi.
Do try out the Thatte Idli recipe and let me know how you liked it!

Timeline:

0:00 Intro
1:12 Soaking the dal & Rice for Idli
4:01 How to make Idli Batter
6:22 How to make gunpowder/ mulagapodi
8:40 Steamimg the Thatte Idli
10:25 Serving Thatte Idli



Thatte Idli
Ingredients:
For Idli:
3 Cups parboiled rice
1 cup white Urad dal
2 tbsp sabudana
1/3 cup poha
2 tsp fenugreek seeds
Salt to taste

For Mologapodi (gunpowder):
¼ chana dal
½ cup urad dal
¼ cup white sesame seeds
8-10 Kashmiri red chilies
3-4 spipcy red chilies
1 tbsp oil
¼ tsp hing
1 tsp salt
1 tsp sugar

Method:
Wash and separately soak the dal & rice for 7-8 hours.
To the dal, add the sabudana, fenugreek seeds and the poha.
Discard the water and grind separately with fresh water to make a smooth paste.
Mix the dal and rice pastes and soak for 7-8 hours or overnight.
Grease a 6” thali and pour a cup full of batter in the thali.
Steam in a steamer for 20 minutes or till the idli is cooked. Remove and serve with ghee and mulagapudi.

For the mulagapudi:
Dry roast the dals and the sesame seeds separately till golden.
Heat the oil and add the hind. Add the red chilies and sauté till the chilies are fragrant.
Grind all the ingredients together to make a powder. Store.

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