How To Make Thatte Idli

         How To Make Thatte Idli

    A popular idli variant recipe from karnataka cuisine prepared on a flat plate. these idli’s are very soft with thin thickness and bigger in size compared to traditional idli. it is hugely popular in bangalore, mysore region and is typically served in sagar or darshini’s hotel for morning tiffin or breakfast.

  In kannanda language thatte means plate and cooking idli on flat thin plate derives the name for this idli. these idli’s are unique to kannada cuisine and is mainly prepared with the combination of rice, urad dal, poha or sabudana. it tastes great when served with the combination of coconut sambar and coconut chutney.

  Even though the recipe is specific to karnataka, there are several variations to this simple idli recipe. generally in tiffin centres or casual dining in hotels, thatte idli recipe is prepared with leftover steamed rice from the previous day’s lunch or dinner menu. it is basically grounded to smooth paste with urad dal, poha and pinch of baking soda and later steamed in round shaped plates. initially, it all started with the idea of using plates in the place of idli stand is to produce bigger idli’s and less labour work of those idli stands. eventually, it became a standard and myriad versions started to follow it. today tatte idli or plate idli can be seen prepared with idli rice, sabdudana / poha and also with the normal idli batter.

Tips, Suggestions And Serving Ideas:

 Firstly, in the recipe post i have used thatte idli stand which is specifically designed to prepare these idlis. but the same can also be prepared in dhokla stand, idli stand and also steel glass or cups if you do not have these stands. 

 Secondly, i have not added baking soda before steaming these idlis but you can a pinch of it just before steaming. lastly, these idli’s tastes great when served with the combination of chutney and sambar. but it equally tastes great with just chutney combinations like tomato chutney, onion chutney and coconut chutney.

INGREDIENTS:

• 2 cup idli rice / dosa rice / sona masuri rice
• 1 cup urad dal
• ¾ cup thin poha / avalakki / aval
• oil for greasing

INSTRUCTIONS:

1.Firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice.

2.In another bowl soak 1 cup urad dal for 3 hours.

3.Drain off the water from urad dal and blend to smooth paste adding water as required.

4.Transfer the smooth and fluffy batter of urad dal into a large bowl.

5.In the blender take soaked rice and add ¾ cup of washed thin poha.

6.Bend to slightly coarse paste adding water as required.

7.Transfer the rice batter to the bowl of urad dal batter.

8.Mix well making sure everything is combined well.

9.Now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.

10.After 8 hours, batter doubles indicating well fermented with air pockets present.

11.Add 1½ tsp salt to the batter and mix well.

12.Mix gently without disturbing the air pockets.

13.Now grease the thatte idli plate with oil.

14.Scoop the batter into idli plate greased with oil.

15.Arrange the idli plate into the stand.

16.Steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean.

17.Finally, thatte idlis are ready to serve along with chutney and sambar.

                                                                                                                                      EnjoyFood!