RAACHI How to make
Thatte idli recipe | tatte idli or plate idli | how to make thatte idli with detailed recipe. a popular idli variant recipe from Karnataka cuisine prepared on a flat plate. these idlis are very soft with thin thickness and bigger in size compared to traditional idli. it is hugely popular in Bangalore, Mysore region and is typically served in sagar or darshini’s hotel for morning tiffin or breakfast.
thatte idli recipethatte idli recipe | tatte idli or plate idli | how to make thatte idli with recipe. in kannanda language thatte means plate and cooking idli on a flat thin plate derives the name for this idli. these idli’s are unique to Kannada cuisine and is mainly prepared with a combination of rice, urad dal, poha or sabudana. it tastes great when served with the combination of coconut sambar and coconut chutney.
even though the recipe is specific to Karnataka, there are several variations to this simple idli recipe. generally in tiffin centres or casual dining in hotels, thatte idli recipe is prepared with leftover steamed rice from the previous day’s lunch or dinner menu. it is basically grounded to smooth paste with urad dal, poha and a pinch of baking soda and later steamed in round-shaped plates. initially, it all started with the idea of using plates in the place of idli stand to produce bigger idli’s and less labour work for those idli stands. eventually, it became a standard and myriad versions started to follow it. today tatte idli or plate idli can be seen prepared with idli rice, sabdudana / poha and also the normal idli batter.
tatte idli or plate idli
while the recipe for thatte idli is extremely simple, yet some tips, suggestions and serving ideas. firstly, in the recipe post, i have used thatte idli stand which is specifically designed to prepare these idlis. but the same can also be prepared in dhokla stand, idli stand and also steel glass or cups if you do not have these stands. secondly, i have not added baking soda before steaming these idlis but you can a pinch of it just before steaming. lastly, these idli’s tastes great when served with the combination of chutney and sambar. but it equally tastes great with just chutney combinations like tomato chutney, onion chutney and coconut chutney.
easy thatte idli recipe | tatte idli or plate idli | how to make thatte idli
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: south india
Servings: 9 Servings
Ingredients
2 cup idli rice / dosa rice / sona masuri rice
1 cup urad dal
¾ cup thin poha / avalakki / aval
oil for greasing
cups - grams
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.
How to make thatte idli with step by step
firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice.
thatte idli recipe
in another bowl soak 1 cup urad dal for 3 hours.
thatte idli recipe
drain off the water from urad dal and blend to smooth paste adding water as required.
thatte idli recipe
transfer the smooth and fluffy batter of urad dal into a large bowl.
thatte idli recipe
in the blender take soaked rice and add ¾ cup of washed thin poha.
thatte idli recipe
bend to slightly coarse paste adding water as required.
tatte idli or plate idli
transfer the rice batter to the bowl of urad dal batter.
tatte idli or plate idli
mix well making sure everything is combined well.
tatte idli or plate idli
now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
tatte idli or plate idli
after 8 hours, batter doubles indicating well fermented with air pockets present.
tatte idli or plate idli
add 1½ tsp salt to the batter and mix well.
how to make thatte idli
mix gently without disturbing the air pockets.
how to make thatte idli
now grease the thatte idli plate with oil.
how to make thatte idli
scoop the batter into idli plate greased with oil.
how to make thatte idli
arrange the idli plate into the stand.
how to make thatte idli
steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean.
how to make thatte idli
finally, thatte idlis are ready to serve along with chutney and sambar.
tatte idli or plate idli
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.
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