Thatte Idli with Podi Masala

Ingredients

• Dosa batter, as required (caption uses ready-made ID Fresh batter)
• Desi ghee, for greasing and serving
• Water and muslin cloth, for steaming as shown
• Urad dal — 1/2 cup
• Chana dal — 1/4 cup
• Whole red chillies — 8 (4 degi mirch + 4 Kashmiri red chillies)
• Sesame seeds — 1/4 cup
• Salt, to taste
• Hing — 1 tsp

Steps

1. Set up a steamer: add water to any patila, tie a muslin cloth over it with rope, sprinkle water, and spread desi ghee on the cloth.
2. Spread the dosa batter on the cloth; cover with a lid and steam on medium flame for 12-13 minutes.
3. Spread desi ghee on the idli's sides and lift it off with a spatula.
4. For the podi masala: dry-roast the urad dal, chana dal, red chillies, and sesame seeds for 4-5 minutes; add salt to taste and 1 tsp hing.
5. Cool and grind into a powder.
6. Serve the thatte idli hot with desi ghee and the homemade podi masala.

The reel

via @spoonsofdilli

Tips

• Salt the lentils near the end so they soften all the way.
• Pour the hot tadka on at the end, while it still sizzles.
• Too thick? A splash of hot water. Too thin? Simmer it uncovered for a few minutes.

Questions