Tatte Idli with Coconut Chutney and Podi

Cook along · 16 steps

Method

1. 1

   Grind 1 cup varai and ¼ cup sabudana into a fine powder in a blender. Sieve if needed to remove coarse grains.

2. 2

   Transfer to a mixing bowl. Add ½ cup curd and mix. Add water gradually (total about 1 cup) to make a smooth batter — not too thick, not too thin.

3. 3

   Cover and rest for 15 minutes. For Coconut Chutney

4. 4

   Roast 1¼ cups peanuts on low flame for 7-8 minutes. Use ¼ cup for chutney and 1 cup for podi.

   

5. 5

   Grind coconut pieces, roasted peanuts, green chilies, mint leaves, coriander leaves, and rock salt without water first — this prevents coconut from sticking to the jar.

6. 6

   Add ½ cup water and grind into a smooth chutney.

7. 7

   For tempering: heat 2 tsp oil, add cumin seeds, dry red chilies, and curry leaves. Fry until chilies are crispy. Pour over the chutney and mix. For Idli Podi

8. 8

   Grind 1 cup roasted peanuts, cumin seeds, salt, and red chili powder coarsely — not too fine, not too coarse. Add 1 tsp oil and pulse once more.

   

9. 9

   Store in an airtight container for up to 15 days. For Tatte Idli

10. 10

    Grease two small plates. Line with banana leaf and grease with oil.

11. 11

    After the batter has rested, add salt and ¼ tsp baking soda. Mix immediately and quickly pour into the prepared plates.

12. 12

    Steam in a preheated steamer on medium flame for 15-20 minutes until cooked through.

    

13. 13

    Let cool 1-2 minutes, then gently remove from the sides.

14. 14

    Brush with ghee and sprinkle idli podi on top. For Serving

15. 15

    Serve tatte idli hot with coconut chutney and idli podi.

16. 16

    Offer to Lord Jagannath with tulsi leaves.