After a sumptuous Karnataka lunch yesterday, today is the turn of its amazing breakfast. I am a breakfast person, i.e. I can eat breakfast for lunch and dinner too. This breakfast is one of the most amazing things you can ever taste. Each dish is a full fledged breakfast dish in itself and put it together and you have a king’s feast.
Unfortunately I don’t get the authentic breakfast in the area I stay because (in the husband’s words) ‘We stay in the Delhi part of Bangalore’. It is easier to find golgappas here as compared to an Iyengar Bakery. To find the awesome dishes Bangalore dishes, I have to travel to the other end of the city which is near impossible thanks to the traffic. Tragic, right?
So, though I haven’t eaten this breakfast combo anywhere in the city, this blog post serves as a plea to the restaurants in Bangalore to make a combo like this and have it as an all day meal for poor craving souls like me.
This Thali contains –
Thatte Idli – It is the softest, spongiest and melt in your mouth level delicious idli. Made with rice and urad dal, it is a feast in itself. Scroll down for the recipe.
Benne Dose – The butter dosa Bangalore is most famous for. Eat it and do not go near a weighing machine for a week, mostly for your own peace of mind
Khara Bath – I know I will be trolled for this but it is the tastier version of upma. I cannot stand upma but I can have khara bath every day of the week
Kesari Bath – Again, it is the easier tastier version of the regular boring kesari. Bathed in ghee, it can’t get better than this.
Sambhar & Chutney
Filter Coffee – Like a breakfast is complete without it!
Here is a quick recipe for Thatte Idli. It can be made easily if you have the idli batter ready. Do try it and thank me later!
Makes 2 Idlis
WHAT WE NEED
1 1/2 cups Idli Batter
1/8 tsp Baking soda
Pinch of Sugar
WHAT TO DO
- Mix the idli batter with baking soda and sugar and set aside for 15 minutes
- You can use the thatte idli plate if you have. Else, grease any flat plate (with walls) or the lid of any stainless steel box
- Heat a larger pan or cooker with water of around 1″ deep
- Place the plate in the pan / cooker
- Pour in the idli batter on the plate and steam for 10-12 minutes
- Turn it off and let it remain as is for another 5 minutes
- Take the plate out and unmould it
- Serve hot with sambhar and chutney
- I have tried this with home made as well as store bought idli batter. It works well in both cases
- Instead of greasing the plate and pouring the batter, you can place a piece of banana leaf on the plate and then pour the batter. This makes the unmoulding easier
This is my post for the Blogging Marathon under the theme, ‘Thalis’.