Tuesday, December 16, 2014

Thatte Idli / Plate Idli

Thatte Idli

Thatte Idli is one of the famous Breakfast dish from Karnataka. Surprisingly, we find very few hotels in Bangalore which serves this form of Idli. It's entirely different from the regular idli's which we make out of idli rava. I have already posted the simple and basic method of make soft idli's with Idli Rava. If you wanna try it, click here.

Coming back to Thatte Idli recipe, Thatte in Kannada means Plate. I used to think before that Thatte idli is nothing but idli batter cooked in plates (thatte) and then served. I was completed wrong until I tasted it for the first time on our trip to Mysore a couple of years back. Though the taste and texture was good, may be because of the combination the hotel served didn't appeal to me. Again, I got to taste it on our way back to Bangalore from a different hotel and that was awesome. It was served hot with red tomato chutney and hot sambar. Recently, I came across this recipe on a TV channel and noted it down. I tried it the next morning with Tomato-Onion Chutney and phew!  It was super soft, spongy and exactly the same as I tasted it from the restaurant the second time. I didn't have the Thatte idli stand, so I placed two small greased steel plates for the picture for my blog and the rest of the batter went into the rice cooker plate for steaming. That's the action behind the screen ;)

Ingredients for Thatte Idli

Dosa Rice - 2 cups

Raw Rice ( regular rice used for cooking) - 1 cup

Sabudana - 1/2 cup

Urad dal - 3/4 cup

Thick Beaten Rice (Avalakki/ Poha ) - 1/2 cup

Baking Soda - 1/4 tsp

Salt to taste

Ghee or Veg Oil for greasing the plates


1. Wash and Soak all the ingredients mentioned above except Salt, soda and ghee for atleast 4 hours.

2. Blend these in a mixer one by one to get a smooth thick batter.

3. Transfer it into a wide bowl and allow it to ferment overnight.

4. Next day, just before preparing idli, add salt and baking soda to the batter and mix well.

5. Grease the idli plates/ thatte's with ghee and pour in the idli batter to about 1/2 inch in the plate and place it in and idli steamer. Steam for about 10- 15 mins.

Once done, remove it from the idli steamer and allow it to stand for 2 mins.

Run the knife around the edges and flip the mould on a serving plate. Serve hot with sagu, sambar or with the hot and tangy Tomato- Onion Chutney.

Tomato-Onion Chutney

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