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.