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Ingredient
Tatte idli / Mysore mallige idli
Introduce
Cooking instructions
* Step 1
Soak all ingredients separately for 6 hours.
* Step 2
Grind daal to smooth paste don't add too much water. pour into a big vessel.
* Step 3
Grind poha to smooth paste.
* Step 4
Grind rice not to a smooth paste. it should be coarsely grounded. add salt mix well. keep it over night for fermentation.
* Step 5
Soak in morning 11, grind in the evening 7 o'clock and use morning after 8 o'clock.
* Step 6
Batter will rise to double the quantity use big vessel
* Step 7
Oil the idli mould, put batter and steam for 10 min. serve with sambar and chutney. if u don't have tatte idli mould use regular idli mould.
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