Karnataka special thatte idli(plate idli) is the first breakfast recipe that attracted me towards Karnataka delicacies. Next comes mysore masala dosa, Davangere benne dosa & akki roti. I have tasted this idli in small food joints here. When I was working, my colleagues used to have this idli along with a vada for their breakfast.
Even Sendhil had told me lot about Tumkur & Bidadi special thatte idlis. He had also promised to take me there to taste this idli. It was my long time wish to prepare this at home as I love to make different types of idli recipesfor breakfast.
When I was telling this to my “school moms” friends, Priya told that her mom makes this idli very well. She shared her mom’s recipe & also the thatte idli stand . Thanks a lot priya. I have tried this idli thrice so far and every time it came out very well. So I wanted to record this recipe in Chitra's food book. It tastes super soft when eaten hot. I recently tried Karnataka style hotel idli sambar. With hot thatte idli, coconut chutney & sambar, it tasted heavenly!.
Here is a picture of thatte idli stand..
Thatte idli recipe - Karnataka special
Karnataka special thatte idli recipe - Delicious breakfast recipe
Cuisine: Indian
Category: Breakfast
Serves: 12
Prep time: 12 HRS
Cook time: 15 Minutes
Total time: 12h15m
INGREDIENTS
- Idli rice/Salem rice - 2 cups
- Raw rice - 1 cup ( use dosa rice)
- Urad dal - 3/4 cup (white round or split urad dal)
- Thick poha OR Cooked rice - 1/2 cup
- Salt & water - as needed
- Cooking soda / Baking soda - 1/4 tsp
HOW TO MAKE THATTE IDLI -METHOD
- Wash and soak all the ingredients together for 4 hours. Do not drain the water after it is soaked. Grind it well to a smooth paste using the water you used for soaking. Add more water if necessary.(U can use cooked rice while grinding too. No need to soak it. If using poha, soak it with rice.)
- It takes nearly 30 minutes to grind in a grinder. Add salt if summer season, mix the batter well and allow it to ferment overnight. U should leave it for at least 12 hours. Proper fermentation is needed to get soft idlis.
- Next morning, add salt and cooking soda. Mix well and rest for 15 minutes before you make idlis. Mix well.
- Add water in a cooker base & allow it to boil. Take the thatte idli stand and grease all plates with oil generously. You can use some white cotton cloth or banana leaf too. Pour the batter and keep the stand in cooker. Cook for 12-15 minutes. ( Stepwise pictures Updated)
- If you don’t have thatte idli stand, take a small round plate with rim.I used the lid of steel storage containers. Grease with oil generously or line with the cloth & pour the batter.
- Take the idli pot with water & boil. Keep the round plate over the idli plate and cook for 10-15 minutes. Check with the back of spoon. If it comes out clean,idli is cooked.Allow the idlis to cool for few seconds before u remove them else it may break. If you have thatte idli stand, keep it inside the idli steamer and cook for 10 minutes. Let it cool for a minute and then remove the idlis using a wide ladle as shown in the picture below. Serve with chutney & sambar !
Enjoy !
Note
- Proper fermentation & consistency of batter is very important to get super soft idli.
- Wash the ingredients twice before soaking to get white colored idli.
- Adding baking soda is very important here to get softness.
- The batter should be smooth like our normal batter. Do not grind it coarse. Consistency should be of normal idli batter.
- U can replace cooked rice with sago & poha. In that case use 1/4 cup sago & 1/2 cup poha.
- Do not remove the idli quickly when its hot as it may break. Let the idli cool down for a minute before you remove them.
Serve & enjoy this idli with ur favourite chutney & sambar !!
Very good recipes Tags: Karnataka recipes, Idli, breakfast, South Indian breakfast recipes
