Thatte Idli Recipe | थट्टे इडली | Homemade Molagapodi / Gun Powder | Chef Sanjyot Keer
HTML-код
- Опубликовано: 9 июл 2024
- Full written recipe for Thatte Idli & Molagapodi
Prep time: 10-15 minutes (excluding soaking & fermentation time)
Cooking time: 25-30 minutes
Serves: 6-8 people
Thatte Idli
Ingredients:
PARBOILED RICE | उकड़ा चावल 3 CUPS
URAD GOTA | उरद गोटा 1 CUP
SABUDANA | साबूदाना 2 TBSP
POHA | पोहा 1/3 CUP
FENUGREEK SEEDS | मेथी के बीज 2 TSP
WATER | पानी 3 CUPS (ADD GRADUALLY) - FOR GRINDING
WATER | पानी 1 CUP (ADD GRADUALLY) - FOR GRINIDNG
SALT | नमक TO TASTE
BANANA LEAF | केले के पत्ते AS REQUIRED
OIL | तेल
Method:
Transfer the rice & dal into two separate bowls & washed them well until the water turns clear.
Once washed discard the water, then add sabudana, poha & fenugreek seeds into the bowl of dal.
Add fresh water in the rice & dal bowl & soak them overnight (6-8 hours) separately.
Once soaked discard the water & now you must grind the dal & rice separately.
Add the soaked rice into a mixer grinder jar & grind it into a semi fine consistency while adding the water gradually, once grinded the rice batter should feel like it has fine semolina in it once you feel it between your fingers.
Transfer the rice batter into a large stockpot & then add the dal along with the sabudana, poha & fenugreek into the mixer grinder jar & grind it into a fine paste while gradually adding the water.
Transfer the dal paste into the same stock pot as the rice batter, mix both the batters using a whisk, the batter should be of flowing consistency.
Once you have prepared the batter, cover it & place it in a warm corned of the kitchen & let it ferment, the time of fermentation completely depend upon the weather. The batter ferments withing 8 hours during summer & it may take upto 12-15 hours during winter.
Once the batter has fermented it will become double or almost triple in size, stir the batter very gently using a ladle until it turns smooth, make sure you don’t overmix the batter.
Add salt to taste & mix well again, you batter for thatte idli is ready.
You can use thatte idli stand to make these like how I am using, or you can also just use lids of steel jars or steel plates.
Place a piece of banana leaf in the plate & then grease the plate with oil.
Pour the batter to fill half of the plate, place all the plates into the stand & place the stand in the steamer, let the idlis steam for 15-18 minutes.
Once steamed, check by touching the surface of the idli, if it doesn’t stick then your idlis have steamed, you can also insert a knife, the knife should come out clean.
Remove the stand from the steamer & let the idlis cool down slightly the scrape the sides using the back of a spoon or a knife then demold the idli, remove the banana leaf.
Your soft & spongy thatte idli is ready, serve it with ghee, molagapodi & coconut chutney.
Mologapodi
CHANA DAL | चना दाल 1/4 CUP
URAD DAL | उरद दाल 1/2 CUP
WHITE SESAME SEEDS | सफेद तिल 1/4 CUP
BYADGI RED CHILLI | ब्यादगी मिर्च 10-12 NOS.
SPICY RED CHILLI | तीखी लाल मिर्च 3 NOS. (OPTIONAL)
ASAFOETIDA | हींग 1 TSP
SALT | नमक A LARGE PINCH
Method:
Add the chana & urad dal into a pan & toast them over low flame until fragrant & then transfer them into a bowl.
Further add the sesame seeds in the same pan & toast them over low flame until they get slightly golden in colour & then transfer them into the same bowl as the dals & cool them down completely.
Meanwhile add the chillies in the same pan & toast them over low flame until they get hot & crispy, then transfer them into a separate bowl & let them cool down.
Once cooled, break the stalks of the chillies & add them into a mixer grinder jar, grind the chillies into a fine powder.
Further add the toasted dals, sesame seeds, asafoetida & salt, grind everything coarsely, make sure you don’t make a fine powder.
Your gunpowder / molagapodi is ready, store it in an airtight container, keep it in the fridge & use it for a few months.
#YFL #SanjyotKeer #thatteidli
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - bit.ly/3o6alLt
Instagram - bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - bit.ly/3tpjqQA
Instagram - bit.ly/3o0FZK8
Twitter - bit.ly/33qQpJN
Chapters
Intro 0:00
Idli batter 1:07
Tips 6:59
Cooking Idli 8:07
Molagapodi 11:55
Plating 14:59
Bro, you are an absolute Pan India gem. Being a kannadiga, feels so good about the authenticity you serve us everytime.. big fan of YFL TEAM.. then, now n forever.
I am also a kannadiga
🙏Har Har Gange Har Har Mahadev... You nailed it! A very simple explanation for this wonderful recipe! 👍
Itne maze se kon khata h, muh mei pani aa gya. Zarur banaungi 😊
Dry coconut also used to be added usually to make chutney pudi accdg to my grandmother in Mysuru/in Karnataka.
As a Kannadiga, I like how your thatte idli looks. It looks really good.
wat kannadiga i m from rajput i never use this to dominate other u dirty kannad can never change cheep log
Thank you Your Food Lab for showing our South Karnataka 's popular recipe ತಟ್ಟೆ ಇಡ್ಲಿ 👍 you did it well 👌👌👌
Thank you for showing right propotion
It is always pleasure to watch chef - I like him the BEST 👍👍👍👍
2111
Hats off to you chef. As a Bangalorean I am very fond of our tatte idli and take pride that I make them well. And you have shown a very good way of getting them right. Starting from how correctly you pronounce tatte idli to the details of the recipe, you have got it perfect.
Just giving my recipe here, not to counter yours but as a supplement.
I follow idli rice : split urad dal : Sabudana : thick Poha : : 4 : 1 : 1 : 1/2 measures, with about 2 tsp of methi seeds. Idlis are called mallige idli (literally meaning jasmine idlis, implying that they are as soft as jasmine flowers). I don’t ever use soda.
I use this for regular as well as tatte idlis.
I don’t use banana leaf or butter paper. Smearing a couple of drops of oil all around the plate including at the bottom is enough. And really few drops, not so much as you have shown. Idlis come out easily. But using banana leaves is aesthetic as well as lends a subtle fragrance to idlis. My suggestion is to those who cannot source the banana leaves nor have time / patience to cut them into round pieces each time. I don’t want new comers to idlis to think that they can’t make idlis without lining the plates with banana leaves or butter paper.
The molagapodi originates in Tamil Nadu and is a recent combination here in Bangalore for dosa or idli. Normally tatte idli is paired with a slightly runny chutney from fried grams. It doesn’t need ghee to go with. But it’s always nice to adapt new dishes.
Thanks as always for yet another well researched and well shown recipe.
4 cups of rice.. 1 cup other ingredients rite
@@tejalsampat4712 4 cups idli rice, 1 cup each urad dal and sabudana, 1/2 cup poha. 2 tsp methi.
@@oreogiri thank you so much💕
Wow. Thanks for clarifying
Uk unoda ji ji gn m hmm
Hi Sir, am from Bangalore and love this dish especially the one made in Bidadi. You are not only a great chef, your presentation is amazing, your pronunciation is fantastic 'Thatte Idli'.
No words to describe. Your whole team does a fantastic job ❤️ 🎉💐
As a south Indian, i feel so relieved and happy that you pronounced, idli, dosa,,moligai podi and sambar so correctly🥰
I've always been a fan of you, but never left a comment..this recipe compelled me to say that you're a great chef🙏🏼 and a teacher.
You are a SUPER COOK!!and a great chef too!!
Totally agree ! Normally the pronunciation is murdered . A simple thing like Dosa is mispronounced!
Me too felt the same, he cooks really well
its dose not dosa
@@rakeshgowda6187shut up
Being a kannadiga from karnataka/bengaluru city, you have learnt the art of making "thattae" idlies (meaning - thaali in hindi i.e thaali sized idlies), really well.
Awesome with coconut chutney and with ghee or butter on top & as shown, goes good with "chutney pudi"/chutney powder.
Sanjyot's way of demonstrating and walking the audience through his recipes is exceptional. Simply no comparison with anyone else, ekdum ala.
Picking a very regional recipe & executing it to perfection is a skill.. You have mastered it..
A rare chef who can cook anything - from Kashmir to Kanyakumari - Assam to Gujarat..
I am running out of words to describe ur talent Sir....... 👌🙏
The research that you do to be very specific about the details you provide is commendable chef. You give us such lovely recipes.
Hey! Thanksss ❤️ Means a lottt
@@YourFoodLab yeah yeah
Great . Thanks a ton . Being a South Indian really appreciate your efforts in bring this wholesome food to a larger audience . Plus love the fact that you pronounced the names correctly! Bless you
I just love this chef ! he explains so so well !!!
The way you said taTTe iDli, biDadi and the looks of taTTe iDli are all perfect ! Kudos to you man
I had Thatte Idli for the first time just a couple of years ago and it has become one of my favourites. Thanks for sharing the recipe, chef!
Thatte idlis reminded me of Namma Bengaluru days ❤ They’d pour coconut chutney over the piping hot thatte idli. Loved it!
I am a Marathi but stay in Banglore since long time.. This recipe just touched my heart.. Lots of Love to u and ur team..
Congratulations chef for 4 million subscribers. Your channel is a lab that anyone can learn and cook
My experience with this channel is for 3 years now and I tried many recipes punjabi & South also. 👍
Woww him saying gun powder in Tamil (milagai podi) is so cute....🥰 Waiting for more dishes like this...🥳🤩
I'm in love with this video 😘😘😍
I am from South India, I have not seen such a well-explained video about making of idli, every single detail is covered in one video.
Another South Indian classic and you've stayed so faithful to the authentic recipe yet again! For me, devouring a couple of tatte idlis with piping hot koli saaru (chicken curry) on a lazy weekend afternoon and a good long nap right after is a special kind of bliss!
Could you try out a type of biryani called the Donne Biryani (preferably mutton)? The dish is served in eco-friendly bowls called 'Donne' usually made from dried palm leaves hence the name Donne Biryani. This biryani is unique to Karnataka and I highly doubt if it's popular in other states at all. The outlets in Bangalore that serve Donne Biryani are owned by Kannadigas that have been in the business for decades. The restaurants are extremely humble in nature, small but cheerfully crowded everyday from dawn to dusk. The dish is a classic and would love to see you try it out on your channel!
Donne bowls are not made of palm leaves. Rather, they're made of sal tree leaves.
Me too ..love thattu idli with authentic Kerala chicken curry
Thatte idli with KoLi bassaaru😍 or mutton Kheema saaru😋😋😋😋
You have explained the entire recipe perfectly. I love thatte idli from the core of my heart. And yes, I also love it with podi and ghee. It tastes heavenly!
Your recipes are full proof and so well explained that even a beginner can cook them. Till now, No recipe that you shared had ever gone wrong for me. All came out absolutely delicious. Thank you for sharing your recipes and making us feel at home even when far, far away.
Waited for this recipe for 7 years. Now I got it.Thank u chef
Being a bengalurean i know how heavenly it tastes. Superb recipe 👍🏻
The way you explain the details is amazing , there is no chef till date who gives detailing like you thanks for coming up with my favourite recipe 🎉😊
I love this recipe, being a western citizen of India still my love for South - Indian dishes are undeniable.
I am from Karwar & stay in Mumbai. we cook idlis dosas often enough, and it’s made absolutely top class. This thatte idli is looking gorgeous. I am going to make this soon enough. Thanks for telling Ethel origin of this dish. 👍🏻👍🏻
I am an idli fan. I love ❤eating iski, sambar, chutney and varieties of spicy powders. I have watched many videos. This is the best video I enjoyed. I feel very confident I too can do it. My mouth is watering after seeing idlis. Superb presentation. 🎩 off🙏🙏🙏
The Idly looks delighful.
Thsi Idly is actually pronounced as तट्टे Idly in Kannada and is available all over Karnataka.
Bidadi ones are famous among folks who travel on the Bengaluru-Mysuru highway.
Also, the powder that is sprinkled on top of the Idly is actually called Chutni Pudi (चट्नी पुडी).
Molagapodi is Tamil for chutni pudi 😊
Absolutely correct . The concept of smearing pudi is from tamilnadu . Karnataka tatte idli is with chutney only .
My mom do battlu idli, patre Idli, kavali idli.. Batter same only name changes nothing special..😁
Tatte idli😂😂. And I was wondering that why in the hell is he using gun powder for a food
Pl explain how it is different from normal idli?
Beautifully done,
Thank you so much Chef 🙏 🥰
The detailing of that ghee falling over idli and romancing with gun powder has captured beautifully❤❤❤❤
As an Iyer who grew up in the North I’m quite happy with your pronunciation. Of course the recipe is fantastic
Absolutely marvelous! It was such a delight to hear u speak the kannada words perfectly. Exactly how we prepare in Karnataka! Also the molagai podi tastes better if u add a few pieces of dried copra.Try it!
No other chef can touch ur way of explaining n cooking the recipe , u r simply amazing 👏👏
I love the way u explains the receipi ❤
It was amazing to hear Bidadi. Yes, we travel to Bidadi many times to have this idli as it’s not too far from our home in Bangalore 😊
My grand mom used to make this for me when I was a kid ! It’s time I make it for her now ! Thanks bud !
How sweet💝
Wha.... Looks very tasty real mein bi hoga thank u
Love the satisfaction on your face when you eat your food after its completion😍
Great you explored this one. Your pronunciation also proper of "thatte" So you are leaving no stone unturned in dishing out delicious food from different parts of India with such ease and precision... Amazing to see you try such a wide variety.. Love to follow your recipes and feel assured ke.. Apne banaya hai and samjhaya toh hum easily bana sakte hai... I have tried few of your recipes and explained sooo well...they have turned well...Kudos to your efforts 😇👏Please please share tender coconut pudding recipe in your next...
Idli looks so yummy😋
Best food light n healthy. The dish that will never lose its popularity is our humble idli!!.
I tried many of ur receipes n it turned out awesome. Thank you🙏
Hello Sanjyot ji! I've been watching your channel for many years now! I've tried many recipes of yours and they've surpriseUdya mala practice la thambayla jamnar nahid me without a doubt! Lovely, amazing! I'm short of words. I was eager to try Podi idli for a very long time but had no time to try it outside or make it at home. Now your recipe is enough to make me try this! Thank you very much. Food is just food for some. But for people here, food is culture, nutrition, experience, experiments and a lot more. Thank you for this recipe.
Sanjot I love the way you explain everything in detail.I love the kitchen tips you give.I will certainly try this
Amazing. The best thing I had ever had in South Indian dish is Thatte Idli. Especially the taste that gets to the next level because of Gun powder. Thanks Chef for bringing this live!!!
You don't just cook amazing food & share such amazing recipes,.....you are connecting India....
We have soo many dishes across India but not much is known about them, outside the region.....ex this recipe....
By sharing such recipes, you are taking them across the nation & even beyond....
I'll definitely make them & share my experience ....
Cheers to the YFL team & Sanjyot bhai...✌️
Chef you always give amazing recipes, will definitely try, thanks
Thanks for this recipe Chef !!!! U r simply great 👍
I tried granola bars as well as chicken Kali mirch tikka both turned out amazing, every one liked it so much , chef will try this recipe also
Presentation is exclusive... And the way you are getting the slang right in say this dish name seems like you are Kannadiga... Lots of respect from Bangalore 🙏👍🏻👌🏻
Sir Ji.. much much respect..🙏🙏🙏 love this to the core
Your recipes are simply amazing 👏
I made this today and it was perfect!! I have tried many idli recipes and this was the first time my idli was so soft!
Hey . I tried making it in blender I couldn’t make a fine powder what food processor should I use ? Dal was hard even after roasting so if not grounded finely ,it will be unable to eat it
Dude you killed it!!!! Super!! Especially how you said 'sam..baar' and not the usual Northie ishtyle 'sam-ber'!!!!! And your milagai podi recipe and diction was spot on Thalaiva!! Konnutta!!!
You can add sesame oil to the podi too if you prefer..
❤❤ Idly is one of the most comfort food, simple yet nutritious. Thank you, Sanjyot for explaining so beautifully. 🙏🙏
I love this idli so much..specially the gun powder..adds next level taste to idli n dosa's...😋🤤🤤👌👌👌
O wow looking so delicious 😋😍😍😋 mouth watering dish 🤤........🤤 thanks for giving this 🆕 vedio ☺️... I'm gonna try this recipe tomorrow ....... Can't wait to make this recipe 😋😋😊❣️😊😋😋........
I stay near to this locality.. appreciate the research gone into the dish for presenting. B/w some of us do use yeast as well as alternative to soda. The results are amazing
Itne videos dekhe log bkwas bht krte..bhle hi ye dish bnau ya na bnau but satisfied with the presentation..beautifully explained..no unnecessary talking..point wise explained..tysm sir♡
You nailed the molagapodi by adding seasme Chef. Many don't do it . Thank you for giving us authentic recipies and vegetarian recipies.
Absolute fan of you Chef... I tried this batter for idli today and comes out to be perfect. And the gunpowder, its like game changer. The crispy granules of dals and the spice kick made it suuperrr... Thank you chef....
Awesome technique. You are a gem of a chef. The way you pronounced thatte idly, badige chilli and the technique probably is better and even cleaner than original. The details, specifics, presentation simply awesome. You earned a fan and subscriber in me. Thank you chef
So this weekend I tried this batter at home, the Thatte idli was an instant hit. We made normal idlis also with the same batter. My wife wanted to try making dosa with this batter, and that came out really well. The dosa came out crispy as well. Thank you for sharing the recipe.
I made ityesterday.. it came out really awesome ❤ .. my 1st bestest idli i evr made in my whole lyf😍 It got fermented so well there was no need of soda at all.. Thnksalot ❤
EAGERNESS FOR GUN POWDER IS TOO HIGH 🤤🤤😘
It’s definitely super tasty and easy! Do try it out soon ❤️
Sir aap MasterChef main kyu nhi try krte ho
He is above the chef
@@anandpro chef
Sir,
Asusual, ur all the items were superb to learn and yummmmmmmy in taste as welllllllllllll....❤
Just, wanted to ask u, that,
Instead of Udad/ udad dal can I try yellow moong dal for health purpose...
Kindly help me out with the proportion of moong dal
Please
🙏🙏🙏
OMG chef... I just made Gun powder,Idli and Dosa from this recipe.. everything turned out awsome 😍.
Chef your simply great!!!!
It is not THATTE but it is TATTE ( no H tone ) . In kannada tatte means PLATE
dirty karnatka people who r so dominating to north people
You are GOAT of instructive cooking. Never have I ever imagined making rosogulla at home. But you made it possible.😊
Khupch good recipes all thanku so much Sanjoyt.
बहुत ही बढ़िया और सरल तरीके से आपने सिखाया हे और बहुत स्वादिष्ट भी दिख रही हे
Chef...you're amazing person..
Much awaited recipe. Thanks chef. Gonna try it definitely!!
Man, whatever recipes you try u just nail it.
I made them for very first time today & these idlis in combination with that gun powder made our Sunday morning blissful ❤️ Superb recipe as always🙏
thank you..... food lab aapki har recipe very tasty hai
I like your vibes. Thank you for bring healthy, local recipe ❤
Love your style of explaining the recipe 😊
EXCELLENT recipes 👌 😋 Beautiful
Delicious food .
Thanks a lot. As a daily commuter, I leave home by 6am।so definitely it's a healthy option for me and I love south indian veg dishes. This is an another addition in my list for breakfast.
Hi. I am a South Indian making idly dosai every week. For a change I tried your measures and idly came out very soft . Thanks.
You are amazing
Pehli baar itni testy idali bani h meri
You are probably the best I’ve come across Chef
Sanjeev sir I'm a big fan of you.. I'm bangalorian. It's very happy to hear "bidadi thatte idly" in your voice. Because I'm living very close to BIDADI..👍
Shandar recipe. Thank u.
This is what detail explanation makes the difference.. thank u😊
बहुत अच्छा बताया
मैं जरूर बनाऊंगी
Thanks😊
I like all your recipes Chef. Thank you . God Bless You.
Bro you saved my 350 rs which i spend every week to have this delicious stuff!! Being Gujarati and surrounded by South Indian colleagues I always hear about South Indian cuisines and this is what I love about South India. ❤❤❤❤
Yes so beautifully prepared and presented by kheer bhaiyya our South India Karnataka famous recipe
In each streets they prepare from morning to evening every day in Karnataka
Amazing 😻 Love this recipe and I’m going to try it. Thank you ❤
I prepared thatte idli today, exactly the same way you showed.. It was amazing . thank you :)
THANK YOU. Uou made my day🙏👍
Love your recipes and style of so easy making God bless you
soo nicely explained,ur too good, I love ur recipes!!!Thanx
Bhut khub.. thanks
Love the way you enjoy southindian food
Love from South❤️ . I am from Shimoga ,Karnataka . In our home when we prepare thatte idli , morning we eat it in original form . Then for dinner we have it like this --- roast thatte idli on tava by applying some oil or ghee. Roast it till golden brown on both sides .
Give a try , you will fall in love with this modified thatte idli.
Hats off to you chef superrr se bhi operrrrrr❤