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Thatte Idli with Odi Masala
Soft, fluffy Thatte Idli – a Bangalore street‑food specialty – steamed in shallow plates and served with spicy Odi masala (roasted dal and spice powder). The batter is fermented naturally for 12‑14 hours for maximum fluffiness and health benefits.
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Cost Breakdown
Critical Success Points
- • Soaking rice and dal for the correct duration.
- • Grinding rice to a coarse texture and dal to a fine paste separately.
- • Hand‑mixing the two batters to introduce natural microbes.
- • Fermenting the batter in a warm environment for 12‑14 hours.
- • Steaming the idlis for the right time to achieve a spongy texture.
Safety Warnings
- • Hot steam can cause burns – keep face away from the steamer opening.
- • Oil used for roasting can splatter – use a splatter guard if needed.
- • Sharp knife when unmolding idlis – handle carefully.
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