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