Step-by-Step Instructions

1. 1.Prepare Idli Ingredients for Soaking

   Add 4 cups of idli rice to a bowl. In separate bowls, add 1 cup of urad dal, 1/5 cup of sago, and 1 tbsp of fenugreek seeds.

2. 2.Wash and Soak Ingredients

   Wash the idli rice, urad dal, and sago 2 to 3 times with water. Then, add sufficient water to cover each ingredient and soak them overnight or for at least 6 hours.

3. 3.Grind Sago into Batter

   Drain the water from the soaked sago. Add it to a mixer grinder with some fresh water and grind it into a fine, smooth batter.

4. 4.Transfer Sago Batter

   Pour the finely ground sago batter into a large pot.

5. 5.Grind Urad Dal and Fenugreek Seeds

   Drain the water from the soaked urad dal and fenugreek seeds. Add them to the mixer grinder with some fresh water and grind them into a fine, smooth batter.

6. 6.Transfer Urad Dal Batter

   Pour the urad dal and fenugreek seeds batter into the pot with the sago batter.

7. 7.Grind Idli Rice

   Drain the water from the soaked idli rice. Add it to the mixer grinder with some fresh water and grind it into a fine batter.

8. 8.Combine Batters and Add Salt

   Pour the rice batter into the pot with the other batters. Add salt to taste and mix all the batters thoroughly until well combined and airy.

9. 9.Ferment the Batter

   Cover the pot with a lid and leave the batter to ferment for approximately 8 hours, or until it doubles in volume and becomes light and frothy.

10. 10.Prepare Idli Plates

    Once the batter is fermented, stir it gently. Grease the thatte idli plates with sesame oil using a brush.

11. 11.Pour Batter into Plates

    Pour the idli batter into each greased plate, filling it about halfway.

12. 12.Steam the Idlis

    Arrange the filled idli plates in the idli steamer stand. Place the idli stand into a pot with boiling water. Cover and steam for 15 minutes.

13. 13.Check and Remove Idlis

    After 15 minutes, check if the idlis are cooked by inserting a knife or toothpick; it should come out clean. Carefully remove the idli stand from the steamer. Gently remove the cooked thatte idlis from the plates using a spoon or knife.

14. 14.Roast Chutney Ingredients (Dals)

    For the onion chutney, heat 1-2 tbsp of oil in a pan. Add 1 tbsp chana dal and 1 tbsp urad dal. Roast until they turn light brown.

15. 15.Add Spices and Aromatics

    Add 2 dry red chilies, a few curry leaves, and a few garlic cloves to the pan. Sauté for about a minute until fragrant.

16. 16.Sauté Onions

    Add 2 sliced onions to the pan and sauté until they become translucent and soft, about 3-5 minutes.

17. 17.Add Turmeric and Tamarind

    Add 1/4 tsp turmeric powder and a small piece of tamarind. Mix well and sauté for another minute.

18. 18.Grind Chutney

    Transfer the sautéed mixture into a mixie jar. Grind the mixture into a fine chutney. Add a little water if needed to achieve the desired consistency.

19. 19.Serve Thatte Idli with Chutney

    Stack the soft and spongy thatte idlis on a serving plate and serve immediately with the tasty onion chutney.