21 March, 2018
TATTE IDLY using red rice/kempu akki/kempakki tatte idly
Tatte idly is one among the many varieties of idly in Karnataka. Here the word tatte translates to ‘plate’ ie… idly made in plates instead of that regular round moulds. As of my knowledge the origin of this particular variety of idly belongs to a place called ‘Bidadi’ located on Bengaluru-Mysuru high way, though available across Karnataka. This kind of idly is also famous in one more place near Bengaluru ie…’Tumkuru’. Idly stand is also available for making tatte (plates) idly in southern parts of India. The specialty is it is made in plates, big, wide and thicker than normal idly and also soaked split gram/chana dal/kadalebele, fresh coconut chunks and chopped green chilli is added to the batter.
And Since few months I have started it making using only red rice, organic red rice. The usage of red rice makes it diabetic friendly recipe. Red rice is a whole grain and it is very rich in fiber. Red rice is normally unhulled or partially hulled, so includes a nutty flavor. Red rice is a great source of many vitamins and minerals. Organic red rice contains high quantity of vitamin B6, which provides the body with high quality of iron, which is essential for the production of red blood cells. As it has high fiber content, makes us feel full for longer, thus helps to maintain the blood sugar levels, controls the fluctuation of blood glucose level.
Other varieties of idly in my blog are ⇒ sabbakki/sago/sabudana idly , idly-sambar-chutney , jolada idly/makai ka idly , rava/sooji idly , shavige/semiya idly , ragi/finger millet idly , avalakki/rice flakes/poha idly , lentil less sambar for idly , mallige idly , sandwich idly , sorghum/jolada tari idly , masala idly , 3 ingredient idly , instant chocolate idly , banana-coconut idly
You may also like to check ⇒ Pineapple chutney , Pineapple+bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney , cabbage/yele kosu chutney , sesame seeds chutney , amla-togari bele chutney
Here ⇓ I have used 24 mantra Organic red rice, red rice flakes, split black gram and fenugreek seeds
Ingredients :
- Organic red rice – 1 cup
- Split black gram/uddina bele – 1/2 cup
- Red rice flakes – 1/3 cup
- Fenugreek seeds – 1/2 tsp (optional)
- Salt to taste
- Soaked split bengal gram – 2 tbsp or as required (optional)
- Chopped green chilli – (optional)
- Fresh coconut chunks (optional)
PROCEDURE :
- Rinse and soak rice in enough water for 8 hours
- Rinse and soak the split black gram, rice flakes and fenugreek seeds separately for 2 hours
- If you are using potable water, then use the same water for grinding, otherwise drain all the water from the soaked rice and lentil, use fresh water for grinding
- Now put soaked rice in the mixie jar and grind into a coarse paste and transfer it into a vessel
- In the same jar add in lentil mixture and grind it smoothly and add in salt while grinding, transfer this also to the same vessel and combine everything well
- I grind everything together
- Cover and keep it for fermentation for 10 hours or overnight
- Wet the idly plates, pour 1 or 1&1/2 laddle of batter and steam them for 12 minutes or so (add in soaked chana dal, coconut chunks & green chilli now)
- Remove and serve with any kind of chutney
