Thatte Idli Recipe: A Flavorful South Indian Breakfast Delight
Thatte Idli, a traditional breakfast dish from Karnataka, is a soft, fluffy, and perfectly round steamed cake that stands out for its unique texture and flavor. Unlike the typical idlis, which are usually round and small, Thatte Idli (translated as “Plate Idli”) is larger and flatter, making it even more enjoyable for a hearty morning meal. This recipe is a blend of rice, black urad dal (split), poha (flattened rice), and sabudana (tapioca pearls), giving it a distinct texture thatβs both soft and slightly chewy.
Pair it with Mixed Vegetable Sambar and South Indian Coconut Chutney for a complete and satisfying meal.
Ingredients for Thatte Idli
| Ingredient | Quantity |
|---|---|
| Rice | 3 cups |
| Black Urad Dal (Split) | 1 cup |
| Poha (Flattened Rice) | 1 cup |
| Sabudana (Tapioca Pearls) | 1/2 cup |
| Cooking Soda (optional) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | As required to grease |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Instructions to Make Thatte Idli
-
Soak the Ingredients:
Begin by washing all the ingredients thoroughly. Once washed, soak each ingredient separately:- Soak rice and sabudana in water for about 4-5 hours.
- Soak urad dal and poha for 1-1.5 hours.
-
Grinding the Batter:
Start by grinding the urad dal into a smooth, fluffy paste using a grinder or mixer. Add water little by little while grinding to achieve a smooth consistency. After grinding the urad dal, add the soaked rice, poha, and sabudana to the grinder. Grind all the ingredients together into a smooth batter. The consistency of this batter should be smoother than the regular idli batter to give the idlis their characteristic soft and fluffy texture. -
Fermentation:
Transfer the batter into a large mixing vessel. Add salt and mix thoroughly. Cover the vessel and allow the batter to ferment for 10-12 hours in a warm place. Fermentation is essential for the idlis to rise and become light and airy. -
Prepare the Idli Plates:
After fermentation, gently stir the batter to mix it evenly. Grease your idli plates with sunflower oil to prevent the batter from sticking. If desired, add the optional cooking soda at this stage to further enhance the softness of the idlis. -
Steam the Idlis:
Pour the fermented batter into the greased idli plates, making sure to fill each plate evenly. Steam the idlis in an idli steamer for 8-10 minutes or until they are fully cooked and soft to the touch. -
Serve and Enjoy:
Once the idlis are steamed to perfection, carefully remove them from the plates. Serve hot with a side of Mixed Vegetable Sambar and South Indian Coconut Chutney for an authentic South Indian breakfast experience.
Serving Suggestions
Thatte Idlis are best enjoyed fresh and hot, ideally served with a spicy Mixed Vegetable Sambar and a cool, tangy Coconut Chutney. These sides not only enhance the flavor of the idlis but also provide a well-rounded meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 400 mg |
| Potassium | 150 mg |
Note: Nutritional values may vary depending on ingredient variations and portion sizes.
Tips for Perfect Thatte Idlis:
-
Fermentation: The key to soft idlis lies in proper fermentation. Ensure the batter is left in a warm, draft-free area to rise. If you live in a cooler climate, you can place the batter in an oven with the light turned on to maintain warmth.
-
Batter Consistency: The batter for Thatte Idli should be much smoother than regular idli batter. This helps in achieving the desired softness.
-
Oil for Greasing: Always use sunflower oil or any neutral-flavored oil for greasing the plates, as it wonβt overpower the delicate flavors of the idlis.
-
Using Cooking Soda: Adding cooking soda is optional but helps in making the idlis fluffier and softer. However, avoid overusing it, as it can alter the taste.
Conclusion:
Thatte Idli is a beloved breakfast dish in Karnataka, and with its soft, spongy texture and light taste, itβs easy to see why. Its simplicity in ingredients and preparation makes it a perfect dish for a quick yet delicious meal. Whether youβre new to South Indian cuisine or a seasoned fan, this recipe will surely become a favorite in your kitchen. Enjoy your plate of Thatte Idli with a bowl of flavorful sambar and chutney for a meal that will transport you straight to the heart of Karnataka!
