Thatte Ghee Idli (1 Pc) Recipe

Rinse the rice 3–4 times until water runs clear. Soak the rice with the poha and fenugreek seeds in enough water to cover for 4–6 hours (or overnight). Separately rinse and soak urad dal for 4–6 hours.

Drain the urad dal and grind it in a wet grinder or high-speed blender with about 2–3 tablespoons of water, grinding to a light, fluffy, smooth batter with some air incorporated. Transfer to a bowl.

Drain the rice + poha mixture and grind with about 3–4 tablespoons of water to a slightly coarse to smooth batter (idli consistency). Mix both batters together in a large bowl, add salt, and beat/whisk by hand or with a spatula for 2–3 minutes to incorporate air. The combined batter volume should be roughly 1/2 to 3/4 cup for these proportions.

Cover and ferment in a warm place for 8–12 hours or until doubled and slightly bubbly. Fermentation time varies with ambient temperature (shorter in warmth, longer in cold).

Once batter is fermented, gently stir it down. Prepare tempering: heat 1/2 tablespoon ghee in a small pan over medium heat.

Add mustard seeds; when they start to pop, add 1/4 tsp urad dal and 1/4 tsp chana dal. Fry until golden brown. Add chopped curry leaf and finely chopped green chili (if using) and fry for 10–15 seconds. Turn off heat and add grated coconut, mixing into the tempering.

Pour most of the tempering (reserve about 1/4 teaspoon ghee and a few tempering bits for garnish) into the fermented batter and fold gently to combine so the batter is evenly flavored.

Grease the flat idli mold (thatte) or small shallow plate lightly with 1/4 tsp ghee or oil. This recipe yield is for a single large thatte idli; adjust batter so the mold is about 3/4 full (about 1/3 to 1/2 cup depending on mold size).

Preheat steamer

Add roughly 1 cup of water to the steamer or pressure cooker and bring to a rolling simmer. If using a cooker, remove the weight/whistle so it can vent. Preheat for 3–4 minutes.

Pour the batter into the greased thatte mold and spread evenly to the edges. Drizzle the reserved ghee and any remaining tempering bits on top.

Carefully place the mold in the steamer. Cover and steam on medium-high heat for 12–15 minutes (timing depends on thickness and steamer). Check doneness by inserting a toothpick or fork — it should come out clean and the top should be set.

Once done, remove the mold and let the idli rest 2–3 minutes. Run a thin knife around the edge to loosen and invert onto a plate. Serve hot.

Serve the thatte ghee idli immediately, drizzled with a little extra ghee on top. It pairs well with coconut chutney, sambar, or a simple podi (spiced lentil powder) with ghee.