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The ingredients needed to make Tatte idli / Mysore mallige idli:
- Take 2 cup idli rice
- Get 1 cup urad daal
- Prepare 1/3 cup poha / flattened rice
- Get to taste salt
Instructions to make Tatte idli / Mysore mallige idli:
- Soak all ingredients separately for 6 hours.
- Grind daal to smooth paste don't add too much water. pour into a big vessel.
- Grind poha to smooth paste.
- Grind rice not to a smooth paste. it should be coarsely grounded. add salt mix well. keep it over night for fermentation.
- Soak in morning 11, grind in the evening 7 o'clock and use morning after 8 o'clock.
- Batter will rise to double the quantity use big vessel
- 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.
This dish is probably called 'Mallige Idli' since it is as tender as the flower named 'Mallige' (Jasmine). For most South Indians, nothing can be more. Idli is one of the most popular and healthy South Indian dish. There are many variations in making idli. I have shared a couple of Idli recipes like thatte idli They are very famous in Mysore , Bangalore region. "Mallige" in Kannada means jasmine flower.
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