Thatte Idli Recipe | थट्टे इडली | Homemade Molagapodi / Gun Powder | Chef Sanjyot Keer
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- čas přidán 31. 05. 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.
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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 😊
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
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
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
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 ❤️ 🎉💐
बहुत ही बढ़िया और सरल तरीके से आपने सिखाया हे और बहुत स्वादिष्ट भी दिख रही हे
The way you said taTTe iDli, biDadi and the looks of taTTe iDli are all perfect ! Kudos to you man
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
Sanjyot's way of demonstrating and walking the audience through his recipes is exceptional. Simply no comparison with anyone else, ekdum ala.
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😋😋😋😋
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?
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♡
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.
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!
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🙏🙏🙏
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. 👍🏻👍🏻
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. ❤❤❤❤
Woww him saying gun powder in Tamil (milagai podi) is so cute....🥰 Waiting for more dishes like this...🥳🤩
Being a bengalurean i know how heavenly it tastes. Superb recipe 👍🏻
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.
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.
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. 👍
Thatte idlis reminded me of Namma Bengaluru days ❤ They’d pour coconut chutney over the piping hot thatte idli. Loved it!
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.
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
As an Iyer who grew up in the North I’m quite happy with your pronunciation. Of course the recipe is fantastic
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💝
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.
U R just beyond imagination it's perfect receipe whenever we go to our son's house at Bangalore we have tatta idli.molgapodi receipe is also perfect. U show receipe till it's minute description. U make it very interesting and easy for all new comers.
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!
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 😊
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..👍
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..
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...
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!
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 ❤
What an insanely detailed and beautifully explained step for step. Thank you - am going to try and locate those moulds, this looks like a great way to have idli - appreciate this video very much.
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 🎉😊
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 🙏👍🏻👌🏻
Hello Chef Sanjyot.
Coincidentally Aaj subah hi maine veg. Biryani banayi thi. Mere Ghar ke banaye HOMEMADE garam masale se. Exactly aap ne banayi waisi hi maine banayi thi. Bohot tasty bani thi. My kids love all kind of biryanis is prepare for them.😋😋
Agar me ye Hamilton beach India juicer mixer grinder Jeet jati hu toh aap hi ki idli sambhar recipe isse banaungi, Jo aapne last give away mein banayi thi.😊
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..
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
OMG chef... I just made Gun powder,Idli and Dosa from this recipe.. everything turned out awsome 😍.
I just love this chef ! he explains so so well !!!
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🙏
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
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.
I tried at home and loved the recipe, It was so yummy, I couldn't stop eating, thanks for sharing the recipe
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...✌️
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
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.
In Idli batter i had never try shabudana but i think this is the research what ever you have done and tech us such a lovely recipe hats off sir ✌️✌️
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!!!
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 😋😋😊❣️😊😋😋........
Was tenpted to eat the mulagapodi at home...That food processor is sure sturdy, stylish & amazing .. ❤..
No other chef can touch ur way of explaining n cooking the recipe , u r simply amazing 👏👏
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....
EAGERNESS FOR GUN POWDER IS TOO HIGH 🤤🤤😘
It’s definitely super tasty and easy! Do try it out soon ❤️
Being a Punjabi, your smile is like South Indian after eating tatte idli.
Your knowledge, your eagerness to learn, your idea of… let’s say this is what I am looking at and this is what I end up. Your tips and explanations. Your quality of camera and work of the camera work and also slow motion work. All are ultimate. It enchanted your preparation,presentation and also the food. You are giving maximum quality of the food. That’s great. Hats off.
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
Sir aap MasterChef main kyu nhi try krte ho
He is above the chef
as chef or judge?
@@anandpro chef
Just great Sir, for a mastering a difficult South Indian recipe and explaining it in such simple terms. It reflects your meticulous nature and attention to details
तुम्ही केलेले सर्व पदार्थ खूप चविष्ट व दिसायला पण खूप छान असतात, समजायला तर खूप सोपे वाटतात
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
छान बेटा, खाताना जास्त योग्य दिसतोस.... God bless you ,soft young man.
You nailed the molagapodi by adding seasme Chef. Many don't do it . Thank you for giving us authentic recipies and vegetarian recipies.
His hand moment, accuracy of adding things is fine, I felt a star cheff.
Must add dry roasted kopra ,dry rosted tamarind and dry roasted curry leaves while making the chutney pudi(gun powder)..byaadagi mirchi gives only colour so add guntoor mirchi also .....
Well explained the process of idli making..
once some one had eaten thatti idli and was appreciating so much but was not telling what it was. was saying only thatti idli. Today after seeing your video the suspense is over. Your presentation is so excellent that it is not possible to describe. The meaning of thatyti also is now clear.
Thanks and keep giving us such wonderful videos.
I like to see all your receipe, as you demonstrate so well that bieggner can also make easily .As an Guju I tried your sarso saag receipe everyone at home loved it big thanks to you😊
I have been eating idli since childhood regularly and i love them , but you just upscaled the idli in this dish. thatte idli looks so soothing .
Hallo sir itni spongy idli or itni big idli gun powder ke sath khane ka tarika share karne ki liya dil se dhanyabad dry garlic chutney share kare thank u
Wow, perfect recipe.. on only ur channel.. being a kannadiga this is d perfect recipe n can’t get better than this
The detailing of that ghee falling over idli and romancing with gun powder has captured beautifully❤❤❤❤
Your videos are so inspiring. I don’t have patience to make ek cup chai but guess what I am soaking idli batter for thatte idli. this is the power of your food video. I must say it the best quality video editing and food presentation till date in india is YFL .
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🙏
thanks for the wonderful recipe Chef, i tried this yesterday and it came out absolutely amazing, I don't have a idli stand and so making idli's was always a challenge for me but as you suggested I steamed the batter in small steel katori's and it came out just as well. thanks once again and do keep giving us such wonderful recipes. 😃
Thanks for sharing our famous Bidadi idli love from Mysore
Love your detail recipe 👍🙏❤️
Wow .. authentic recipe chef, tried today, came out so well, that gun powder too...many do with equal quantities of chana and urad dals but my mom used to make same like yours...very nostalgic, thank you chef, your amazing grinder chef made it authentic
Chef...you're amazing person..
The way you explain is sooo much better to understand verry easily
I love this recipe, being a western citizen of India still my love for South - Indian dishes are undeniable.
Sanjot I love the way you explain everything in detail.I love the kitchen tips you give.I will certainly try this
This is the first time I heard about this recipe and the name "Thatte Idli"
Superb recipe
Mam it's just the vessels name given that's it.
Amazing way of presentation .love the way you use the word " beautiful" after each recipe.
Thank you for best suggestion to not buy stand and use house hold things!!! That's why we all appreciate you so much!! You are the best
You are GOAT of instructive cooking. Never have I ever imagined making rosogulla at home. But you made it possible.😊
Very nice tips thank you ❤
I'm from Karnataka form around Tumkuru region. Now work in a different city. This brings back childhood memories.
❤❤ Idly is one of the most comfort food, simple yet nutritious. Thank you, Sanjyot for explaining so beautifully. 🙏🙏
He explain...so well
Chef Sanjyot, I am from Australia and my children live in London . How much ever perfect and precise I have been in giving them a precession in my recipe to make soft idly, typically in ways of how to grind urad dal , quantity of water that can be added etc…as that is truly the game changer for making good idly , I have not been able to nail it. So glad to see you have achieved in delivering that required nuances to cook a soft idly. My children can follow this recipe to the letter T to get the desired results to cook soft idly. Btw Ghee is a great way to eat also please try Til oil (Idhayam brand) in Malaga podi or on top of Idly … that smell and aroma of adding Ghee and Til oil over a hot idly takes the experience of devouring idles to the next level. Thank-you for your effort in sharing recipes selflessly which exudes your passion in cooking and is evident in these recipes shared . Loads of love and God bless you and your team .
Shandar recipe. Thank u.
Its nice to hear kannada from u ,thatte means plate in our kannada language love from Karnataka ❤️
Chef your simply great!!!!