Thatte idli
Thatte idli, from above
VegKarnataka

Thatte idli

An idli the size of a plate. Bidadi's gift to everyone driving between Bengaluru and Mysuru.

40 minTime
11 gProtein each
mildSpice
The plate idli of Bidadi2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
451kcalsame
11 gproteinsame
5 gfibresame
40minutessame

Thatte idli, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice1½ cups idli rice
Urad dal (split black gram)⅓ cup plus 1 tbsp
Poha (flattened rice)½ cup thick poha
Fenugreek seeds½ tsp
Waterfor grinding
Buttera dollop on each
Saltto taste

Method

5 steps
  1. 1Soak the rice and fenugreek together, and the urad dal separately, for 5 hours. Soak the poha for 15 minutes before grinding.
  2. 2Grind urad dal to a fluffy batter, then grind the rice and poha slightly coarse. Mix with salt and ferment overnight.
  3. 3Grease thatte idli plates or shallow steel plates. Pour the batter about 1 cm deep.
  4. 4Steam on high.
  5. 5Unmould with a wet spoon and serve with a dollop of butter, coconut chutney and sagu.
Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Thatte idli: a bread or rice, a side, something to drink and something sweet.

On the side Nucchinunde50 min
On the side Vegetable saagu35 min
A little snack Maddur vada40 min
To drink Ragi malt10 min
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