The origin of Thatte Idli can be traced to the word ‘Thatte’ in Kannada, which means a flat and circular plate used to steam the Idlis.
Bite into the softness of steaming hot Thatte Idlis!!
Podi
Thatte Idli
RECIPE THATTE IDLI -SERVES 6-8
Ingredients
- Parboiled idli rice - 3 cups
- Urad dal - 1 cup
- Poha flakes - 1/2 cup
- Sabudana - 2 Tbsp
- Salt (as per taste)
- Fenugreek seeds -1 tsp
- Coconut or Sesame Oil for greasing
- Desi ghee
- Home made podi
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Wash and soak the rice in a medium bowl.
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In separate bowls soak the urad dal, fenugreek seeds, poha and sabudana.
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Leave everything covered for 5-6 hours.
- Drain the methi seeds and grind in a grinder. Then add the urad dal and grind until it is soft and fluffy. Set aside.
- Drain and add the rice, poha and sabudana in batches to the grinder and grind to a coarse texture adding a little water as necessary. The batter should be grainy to the touch.
- Mix both the batters together and leave it in a warm place to ferment overnight or for 8-9 hours.
- The batter should have risen well.
- Add salt and mix it gently without knocking the air out.
- Take out the thatte idli moulds and add a drop of oil on each plate for greasing
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Pour the batter half way and tap to remove any air pockets.
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Add water in the steamer and let it get warm.
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Place the stand inside the steamer and close the lid.
- Steam for 10-12 minutes and check if the batter has lost its shine and turned opaque.
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Use a toothpick to check if the idlis are cooked through. Touch lightly on the top with a finger tip, the surface should feel dry and not sticky.
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Take out the stand and leave it to settle for about 5-8 minutes.
- Using a knife , run it around the edge of the plate to loosen it. Turn it over and gently unmold the idlis. It should come away easily.
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Top generously with spicy podi and generous dollops of desi ghee.
- Serve with filter coffee on the side.
Thatte idlis can also be made with regular idli batter and eaten with sambhar and chutney. The texture may vary slightly.
