THATTU IDLI RECIPE

Thatte Idli is a Karnataka special recipe with idlis steamed in plates specifically from Bidadi. Bidadi Thatte Idli is a super soft, fluffy, larger and flatter idli made in plates instead of the regular idli mould, hence being coined as plate idli too. Thatte means flat and as the idli batter is poured, steamed in small plates it is flatter taking the shape of the plate.

Thatte Idli is best served hot as a healthy breakfast or dinner with a dollop of butter of top with the sides of Tiffin Sambar and Karnataka Style Coconut Chutney. The batter can be stored in fridge for upto 3-4 days and idlis can be made with cold batter too (no need to get to room temperature). The idlis are best made fresh although they remain soft & fluffy even after few hours.

Hope you all will enjoy making this Healthy & Easy Recipe. Don’t forget to share your thoughts!

Have a good day!

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INGREDIENTS

• 2 cups Idli Rice or Parboiled Rice
• ½ cup Whole Urad Dal
• ¼ cup Rice Flakes
• ½ teaspoon Fenugreek Seeds
• Salt as needed
• Water as needed

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COOKING STEPS

For the batter

1. Wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the rice flakes in water for 10-15 mins.
2. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly. Grind the rice, fenugreek seeds and rice flakes to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl, add salt to it and whisk them well. Make sure that the consistency is thick.( Normally I have making these process at evening)
3. Leave it to ferment in a warm place for 8-10 hours.
4. If it is cold outside, try placing the container in a pre-heated oven and leave it overnight for best results.
5. The batter should double in volume and look fluffy. Gently beat it down so that the batter is well mixed using a ladle.
   • For making Idli
     • Set the idli steamer with enough water on medium heat. Meanwhile brush the idli plates with a drop of oil all over.
     • Fill each idli plate with batter until it is half full. Place the filled idli plates carefully into the idli stand. Lock the plates in position.
     • Set the idli stand in the steamer and close the lid. If you are using pressure cooker, do not put the cooker weight on.
     • Steam for 10-11 mins on medium high flame. Check if the idlis are done by touching the top, if it is not sticky, remove from heat.
     • Let the plates cool down on the counter for 5-7 mins. Serve hot!!!!

• Veg side dishes: Hotel style coconut chutney and tiffin sambar

Notes

• If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

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