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Thatte idli

AI-drafted · awaiting admin review

Large, flat, plate-sized idlis steamed on round plates, served with butter, chutney and podi along the Bengaluru–Mysuru road.

Region: Karnataka (Bidadi and the Bengaluru–Mysuru road)Occasion: BreakfastTime: 30 min + soaking and fermentingServes: 4Vegetarian

Ingredients

  • 2 cups idli rice
  • ½ cup whole urad dal
  • ¼ cup thick beaten rice (poha)
  • ¼ tsp fenugreek seeds
  • 1½ tsp salt
  • Butter or ghee, coconut chutney and chutney powder to serve

Method

  1. Soak the rice and the urad dal with fenugreek separately for 5–6 hours. Soak the poha for 15 minutes before grinding.
  2. Grind the urad dal to a light, fluffy batter. Grind the rice with the poha to a slightly coarse batter.
  3. Mix both with salt and leave to ferment overnight.
  4. Grease shallow round plates (thatte) or line them with a wet cloth. Pour in a thick layer of batter.
  5. Steam for about 12–15 minutes until a knife comes out clean.
  6. Serve hot with a pat of butter, coconut chutney and chutney powder.

History

Thatte means plate in Kannada. The idli became famous at eateries in and around Bidadi, a town on the highway between Bengaluru and Mysuru.

Significance

Thatte idli is a popular stop for travellers on the highway and is now served across Bengaluru. It is softer and wider than ordinary idli.

Sources