Easy 10-Steps Thatte Idli Recipe: Fluffy Delights in Minutes

Experience the magic of South Indian cuisine with our 10-Minute Power-Pack Thatte Idli Recipe. These fluffy and flavorful delights will take your taste buds on a delightful journey in no time!

Thatte Idli, also known as Plate Idli, is a popular South Indian breakfast dish. “Thatte” in Kannada language means plate, and the name “Thatte Idli” is derived from the fact that the idli is made in the shape of a large plate. It is a specialty of Karnataka cuisine.

Difference between thatte idli and normal idli:

Thatte Idli and normal idli differ in their shape and thickness. Here are the key distinctions:

1. Shape: Thatte Idli is named after its unique shape. It is flat and round, resembling a large plate, with a slight depression in the center. On the other hand, normal idlis are small and cylindrical in shape, usually with a dome-like appearance.
2. Thickness: Thatte Idli is significantly thinner compared to regular idlis. It is spread out thinly in the idli plate, resulting in a larger surface area. Normal idlis are thicker and more compact in comparison.
3. Cooking Method: Thatte Idlis are usually steamed in specially designed plates with round, shallow depressions. The batter is spread thinly in these depressions and cooked until done. In contrast, regular idlis are cooked in small, cylindrical molds where the batter is poured and steamed into the characteristic shape.
4. Texture: Due to its thinness, Thatte Idli has a unique texture. It tends to be softer, lighter, and slightly more porous compared to regular idlis. The thinness allows it to cook faster and absorb flavors more readily.
5. Serving Size: Thatte Idlis are generally larger in size than normal idlis, making them a satisfying single-serving breakfast option. Regular idlis, being smaller, are typically served in multiples.

While both Thatte Idli and normal idli share the same basic ingredients of rice and urad dal, their distinct shapes and textures give them their own distinct identities and eating experiences.

Step by step thatte idli recipe:

1. Wash the idli rice, urad dal, and fenugreek seeds separately and soak them in water for about 4-6 hours. Soak them in enough water to cover them completely.
   

   
   

2. After soaking, drain the water from the rice and urad dal. Keep the drained water aside.
3. Grind the urad dal and fenugreek seeds together in a wet grinder or mixer. Add a little water at a time and grind until you get a smooth and fluffy batter. The batter should have a light and airy consistency. You can test the consistency by taking a small amount of batter and dropping it into a bowl of water. It should float on the surface.

4. Transfer the urad dal batter into a large bowl. Next, grind the soaked rice, adding a little water at a time, until you get a smooth batter. The rice batter should be slightly coarse compared to the urad dal batter.
5. Mix the rice batter with the urad dal batter in the bowl. Add salt to taste and mix well. If the batter is too thick, you can add some of the drained water from step 2 to adjust the consistency. The batter should be thick but pourable.
6. Cover the bowl with a clean cloth and let the batter ferment overnight or for about 8-10 hours. Place the bowl in a warm place, like near a heater or in an oven with the light turned on. The fermentation process is important as it gives the idlis their soft and fluffy texture.
7. After fermentation, the batter will rise and become slightly tangy in taste. Gently mix the batter.
8. Grease the idli plates with oil or ghee. Fill the idli plates with the batter, pouring it in each depression until it covers the entire surface of the plate.
9. Prepare a steamer by heating water in a large pot or steamer pan. Place the idli plates in the steamer and steam for about 12-15 minutes or until the idlis are cooked. You can insert a toothpick or a knife into the idlis to check if they are done. If it comes out clean, the idlis are ready.
10. Once cooked, remove the idli plates from the steamer and let them cool for a minute or two. Then, gently scoop out the idlis using a spoon or a butter knife.

Serve the Thatte Idlis hot with coconut chutney, sambar, and any other accompaniments of your choice.

Thatti Idli is typically served with podi to enhance its flavor. Here’s how Thatte Idli can be served with podi:

Prepare Podi: While the idlis are steaming, prepare the podi. Dry roast lentils, spices, and optionally dried chilies in a pan until they turn aromatic and slightly golden. Allow them to cool, and then grind them into a coarse or fine powder.

Sprinkle Podi: Take a small amount of the prepared podi and sprinkle it generously over the Thatte Idlis. You can also mix the podi with a little oil or ghee to create a paste-like consistency before applying it to the idlis.

The podi adds an extra layer of taste and texture to the Thatte Idlis, elevating their flavors and making them even more delightful to enjoy.

Enjoy your homemade Thatte Idlis!

Hope you liked our thatti idli recipe explained in a very easy and simple language. see you soon with some other mouth watering recipes.

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