Time and servings
Time and servings
About
It is a popular South Indian flat-plate idli recipe, prepared with rice and urad dal on a flat plate rather than traditional idli cups or moulds. Thatte Idli, which means plate idli, is a staple breakfast, particularly in Karnataka. Due to its shape and large size, the idli turns out to be soft and moist compared to the traditional idlis. This is mainly due to the size, and it gets steam-cooked evenly. Initially, the recipe is believed to have originated from small towns or local highway vendors, but has become a sensational hit across all states of South India. The traditional way to make Thatte Idli is with rice and urad dal fermented idli batter. But it can also be made with many different variations. The most common other way is the Masala variant. A thin layer of potato masala is added on top of the idlis. The other variant is to make the same idlis with rava. In other words, use rava idli batter and steam it in plates. In addition, different types of millets can be used to make these Plate Idli. Lastly, you can also make a vegetable-based dish by adding different kinds of vegetables to it.Ingredients
- 2 cup idli rice / dosa rice / sona masuri rice
- 1 cup urad dal
- ¾ cup thin poha / avalakki / aval
- oil for greasing
Instructions
- firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice.
- in another bowl soak 1 cup urad dal for 3 hours.
- drain off the water from urad dal and blend to smooth paste adding water as required.
- transfer the smooth and fluffy batter of urad dal into a large bowl.
- in the blender take soaked rice and add ¾ cup of washed thin poha.
- bend to slightly coarse paste adding water as required.
- transfer the rice batter to the bowl of urad dal batter.
- mix well making sure everything is combined well.
- now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
- after 8 hours, batter doubles indicating well fermented with air pockets present.
- add 1½ tsp salt to the batter and mix well.
- mix gently without disturbing the air pockets.
- now grease the thatte idli plate with oil.
- scoop the batter into idli plate greased with oil.
- arrange the idli plate into the stand.
- steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean.
- finally, thatte idlis are ready to serve along with chutney and sambar.
Step-by-step
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.
Video
Notes
- firstly, make sure to blend the urad dal paste into a very smooth and fluffy batter.
- also, grind the rice batter into a slightly coarse consistency.
- additionally, using idli rice helps to get smooth and fluffy idli.
- finally, the same thatte idli batter can be poured into idli plate to make soft mallige idli.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/thatte-idli-recipe-tatte-idli-plate-idli/