Thatte Idli Recipe
It is a regular Breakfast dish in every household in Karnataka and is very easy and quick to make. The rice batter is made a day in advance. The batter is then poured into moulds and steamed till it is fluffy and soft which will take about 10 minutes to cook. Serve these hot idlis dunk in sambar or chutney.
Thatte Idli is one of the Karnataka's famous breakfast dish. It is a regular dish in every household in Karnataka and is very easy and quick to make. It is also named as Plate idli. This recipe is made with Urad dal, Poha and Sabudana.
If you like this recipe, you can also try other Idli recipes like :
- 3 cups Rice
- 1 cup Black Urad Dal (Split)
- 1 cup Poha (Flattened rice)
- 1/2 cup Sabudana (Tapioca Pearls)
- 1/2 teaspoon Cooking soda , optional
- Salt , to taste
- Sunflower Oil , as required to grease
How to make Thatte Idli Recipe
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.