Aruna Vijay's Quick Fix: Instant Thatte Idly for the Win

Thatte Idly, a beloved Bangalore specialty, is known for its incredibly soft texture that melts in your mouth. "Thatte" translates to "plate," highlighting the special method of steaming these days in plates. Aruna Vijay's instant version offers a quick alternative, eliminating the need for overnight fermentation, and allowing you to enjoy this delicacy as soon as the batter is ready.

Key Ingredients:

• Regular raw rice (2 cups): Provides the base for the idly batter.
• Poha (1 1/4 cups): Adds softness and fluffiness to the idlys.
• Thick curd (1 cup): Helps in creating a smooth, creamy batter.
• Water (1/2 cup, adjust as needed): Ensures the right consistency.
• Salt (1.5 tsp): Enhances flavor.
• Eno soda (1 tbsp or 1 sachet): Acts as a leavening agent for instant fluffiness.

Preparation Method:

1. Soak the rice and poha separately for 3 hours.
2. Grind them in batches (half rice, half poha), adding curd and water as needed for a smooth batter. Mix in the salt.
3. Rest the batter for 30 minutes.
4. Add Eno soda to half the batter just before steaming.
5. Steam the batter in greased plates or idly stand for 15-17 minutes.
6. Serve the idlys hot after allowing them to cool slightly and demoulding.

View this post on Instagram

A post shared by Aruna Vijay (@aruna_vijay_masterchef)

This recipe is perfect for those who crave the exotic taste of Bangalore's Thatte Idly but need a quicker, hassle-free method. Enjoy these soft, melt-in-your-mouth idlys any time of the day!

For more delightful recipes and tips, be sure to follow Whosthat360.