Takka Idli (Buttermilk Idli)

Takka Idli is a very delicious breakfast. It looks like rava idli and comes out extremely soft. This is my husband's paternal grandma's recipe. My MIL made this for me and I loved it. Hence thought of posting it. This idli has a very different texture. Try making this and I am sure you all will love it.

Ingredients:

• Rice- 1 1/2 cup
• Buttermilk- 2 cup
• Coconut pieces- Fistful
• Flattened rice- 1 cup
• Baking soda- 1/2 tsp
• Finely chopped ginger- 1 tsp (we didn't add) 
• Salt- To taste

For Seasoning:

• Oil- 2-3 tsp
• Mustard seeds- 1/2 tsp
• Urad dal/Split black gram- 1 1/2 tsp
• Hurikadle/Dalia/Roasted split chana- 2 tsp
• Green chilli- 3-4
• Curry leaves- Few 

Procedure:

Wash the rice and drain the water completely. Dry it on a cotton cloth for 2-3 hours. Then fry the dried rice on a medium flame until it turns light brown. Allow it to cool.

Now take the dry roasted rice in a bowl and add buttermilk. Mix it well and leave it for 3-4 hours, so that the rice soaks up the buttermilk completely.

Then add little water to beaten rice, to soften it.
Add this to the soaked rice and grind them to get a fine paste. Add water or buttermilk while grinding, if it is too dry. The consistency of the batter should be that of idli or rava idli (not too thick or too thin). Transfer this batter to a bowl and let it sit for 8 hours or over night.
After 8 hours, add chopped coconut, ginger (if adding).
For seasoning: Heat oil. Add mustard seeds. Once it starts spluttering, add urad dal, dlia, chopped green chillies and curry leaves. Fry until they turn light brown. Then add this to the batter.

Mix well. Finally add baking soda and salt. Give a final mix. Then pour the batter in the greased idli moulds, half way through.

Steam them in a steamer or cooker (without whistle) for 15 minutes.

Cool them for 3-4 minutes and remove them from the mould. Takka Idli is ready!!

Serve it hot with ghee or chutney or any spicy curry of your choice. Above measurement serves five people.