Steamed Batte Idli✨
Per Idli ♨️
Calories 78 kcal | Carbs 15.7g | Protein 2.8g | Fat 0.26g | Sugar 0.13g (approx)
This is one of the most traditional methods my husband’s grandmom taught me. She used to talk about this dish a lot back in the day, and I finally decided to give it a try, just the way she showed me.
This isn’t your usual idli. Batte Idli is something special—steamed over a cloth in a clay pot. It’s got this amazing rustic, spongy texture and an earthy flavor you won’t forget.
Making it takes time and effort—you pour the batter onto a cloth, cover it, and let the steam do its thing. They don’t come out perfectly shaped, but that’s what makes them so charming.
It’s a slow, traditional process, but trust me, every bite is worth it!
Ingredients: ( Approx 15 idlis)
1 cup broken rice
1/2 cup urad dal (whole or split)
1 tbsp fenugreek seeds
1/4 cup flattened rice (poha)
Soak then in water for 3-4 hrs then blend coarsely rest overnight for fermentation . Next day you can make idlis