### TranslatedIngredients: 3 cups Rice,1 cup Black Urad Dal (Split),1 cup Poha (Flattened rice),1/2 cup Sabudana (Tapioca Pearls),1/2 teaspoon Cooking soda - optional,Salt - to taste,Sunflower Oil - as required to grease ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Karnataka ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin with Thatte Idli, wash all the ingredients and soak each separately.Soak rice and sabudana for about 4-5 hours and urad dal and beaten rice for 1-1.5 hours.Grind the urad dal first in a mixer or a grinder, into a smooth paste adding enough water. Add the water in intervals.Once, urad dal is done, add rice, poha and sabudana and grind adding little water. Grind them all together into a smooth batter and make sure that the final batter should be smoother than the normal idli batter.Transfer the ground batter to a big vessel, add salt, mix well and keep aside for fermentation for about 10-12 hours.After 10-12 hours, mix gently before pouring into the greased idli plate. If you want to add the soda, you can add it before pouring it into the greased plates.Steam the idlis for 8-10 minutes in an idli steamer. Serve Thatte Idli with Mixed Vegetable Sambar and South Indian Coconut Chutney for a perfect meal.