Avarekai Tatte Idli | How to make Avarekai Tatte Idli

By vanamala Hebbar  |  23rd Feb 2016  |  
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  • Avarekai Tatte Idli, How to make Avarekai Tatte Idli
Avarekai Tatte Idliby vanamala Hebbar
  • Prep Time

    8

    Hours
  • Cook Time

    10

    mins
  • Serves

    5

    People

18

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About Avarekai Tatte Idli

Avarekai is most popular breakfast from karnataka. Makes during winter season. I already mentioned Avarekai is a Indian Lilva Beans (surti papdi) available only in winter season in south. It's very tasty and yummy breakfast/thindi.

Avarekai Tatte Idli is a popular aromatic and delicious dish. You can try making this amazing Avarekai Tatte Idli in your kitchen. This recipe requires 480 minutes for preparation and 10 minutes to cook. The Avarekai Tatte Idli by vanamala Hebbar has detailed steps with pictures so you can easily learn how to cook Avarekai Tatte Idli at home without any difficulty. Avarekai Tatte Idli is enjoyed by everyone and can be served on special occasions. The flavours of the Avarekai Tatte Idli would satiate your taste buds. You must try making Avarekai Tatte Idli this weekend. Share your Avarekai Tatte Idli cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like vanamala Hebbar for inputs. In case you have any queries for Avarekai Tatte Idli you can comment on the recipe page to connect with the vanamala Hebbar. You can also rate the Avarekai Tatte Idli and give feedback.

Avarekai Tatte Idli

Ingredients to make Avarekai Tatte Idli

  • Idli Arshi / Idli Rice / Idli Akki - 1 & 1/2 cup
  • Uraddal / Ulthuparppu/ Udhinabele - 1 cup
  • Sea salt / Rock salt - to taste (1/2 tsp)
  • Avarekai kalu / Lima beans - cooked 1 cup

How to make Avarekai Tatte Idli

  1. Soak the idli rice and Uraddal in a water about 4 hrs in a separate bowls
  2. After 4 hrs drain all the water and add into wetgrinder first rice add 1 cup of water and grind into a smooth batter
  3. Then transfer into a bowl then add uraddal with 1/2 cup of water grind into smooth batter
  4. Transfer into rice batter bowl mix thoroughly both if need add 1/4 cup of water, add salt stir and cover the lid
  5. In the mean time cook the avarekai (lima beans) place it inthe pressure cooker add 1/2 cup of water with little pinch of salt wait until 2 whistle.
  6. Switch off the flame wait for cool down the cooker then drain all the water and add only avarekai(beans) to the idli batter stir once and close the lid for fermentation about 8 hrs. (do it in the night itself)
  7. Next day morning add enough water in a pressure cooker and heat on allow to boil water
  8. Take a plate idli stand (Tatte Idli stand) rub with little oil and pour the batter in each plate (tatte) and place it in the pressure cooker and close the lid ( do not put weight) cook for 10 mins.
  9. Check the idlies using wet finger if it not sticky then idli is done or leave for another 5 mins to cook
  10. Remove and wait for little cool. Then take out gently all sides using spoon serve with coconut chutney or pickle.

My Tip:

if you do not tatte stand (Idli plate stand) use regular round idli stand.

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