Description:
Thatte Idli is a popular breakfast dish from Karnataka, widely enjoyed in every household. Known for its soft texture and easy preparation, it is often referred to as Plate Idli due to its unique presentation. Made with rice, black urad dal (split), poha, and sabudana, this dish is perfect for a quick and nutritious meal.
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
- 3 cups Rice
- 1 cup Black Urad Dal (Split)
- 1 cup Poha (Flattened Rice)
- 1/2 cup Sabudana (Tapioca Pearls)
- 1/2 teaspoon Cooking Soda (optional)
- Salt, to taste
- Oil, as required to grease
Prep Time: 10 minutes
Cook Time: 10 minutes
Instructions
- Begin by washing and soaking each ingredient separately. Soak rice and sabudana for 4-5 hours, while soaking the urad dal and poha for 1-1.5 hours.
- First, grind the urad dal into a smooth paste using a mixer or grinder. Add water gradually to achieve a smooth consistency.
- Once the urad dal is ready, add rice, poha, and sabudana to the grinder. Grind these ingredients together, adding a little water as needed, until you achieve a smooth batter. Ensure the batter is smoother than regular idli batter.
- Transfer the batter to a large vessel, add salt, and mix well. Allow the batter to ferment for about 10-12 hours.
- After fermentation, gently mix the batter. If desired, add cooking soda at this point and stir.
- Grease the idli plates with oil and pour the batter into each plate.
- Steam the idlis for 8-10 minutes in an idli steamer until cooked through.
- Serve your delicious Thatte Idli with mixed vegetable sambar and South Indian coconut chutney for a traditional and satisfying breakfast.
Enjoy your flavorful and soft Thatte Idli, a perfect start to your day!
