Thatte Idli (Bangalore Special Plate Idli)

The popular South Indian snack Idli is one of those dishes, which is usually soft and fluffy in its texture. But what if I say that there’s another variant, especially from Karnataka, which is softer, fluffier and lighter? Yes, it’s the Thatte Idli that is incredibly soft and porous like a cloud! Also known regionally as the Plate Idli, it has been a personal favorite too, since quite some time. In this post, I share my recipe, which, after you try, will make you really thank me. Go for it!

About Thatte Idli

‘Thatte’ refers to a ‘plate’ in Kannada language. Hence, Thatte Idli or Plate Idli is a distinct type of idli from the southern state of Karnataka, particularly from regions like Tumkur and Bidadi near Bangalore.

Unlike the traditional, small, and fluffy idlis found across South India, Tatte Idli is larger, flatter, and steamed in shallow plates or round trays instead of the small moulds typically used for regular idlis.

Thatte Idli or Tatte Idli’s origins are attributed to local small-scale eateries that served workers and travelers along the highways.

These roadside stalls needed a quick yet hearty meal that would appeal to everyone, and the larger, plate-shaped idlis fit the bill perfectly.

Plate Idli is believed to have been first introduced by enterprising cooks looking to serve a filling, easily shareable version of the idli that could be served quickly.

Its larger size and unique texture helped it gain popularity among truck drivers and long-distance travelers who frequented highway eateries.

Using the plates would also ensure fewer utensils and quick cleanups for many of these eateries and restaurants.

Today, Thatte Idli is enjoyed not just in Karnataka but across South India, celebrated for its unique taste, size, and satisfying texture, making it a much-loved version.

Why Thatte Idli is super soft?

A very well-known street food as well, the batter of Tatte Idli is different from the batter of the regular Idli.

Along with the usual idli rice and split black gram (urad dal), puffed rice or flattened rice (poha) and sometimes sago (sabudana) are also added, which make them incredibly soft and cloud-like. Having said this, it is also possible to make regular idli with this batter.

About My Recipe

In my recipe of Thatte Idli, I use both thick poha and sabudana which make these super soft and light. You can substitute the poha with puffed rice, if preferred.

The process is similar to preparing an idli batter – you’ll need to soak, grind the ingredients, and ferment the batter. Afterward, steam it in plates.

I make Tatte idli on special occasions, and this is one of the best recipes you can try. This method is especially handy if you don’t have a Plate Idli stand or steamer.

Just use small-rimmed plates and steam the them in a pan or pot. With my detailed instructions below, you’ll be able to make soft, spongy Thatte Idli easily at home.

Tatte Idli or Plate Idli is traditionally served with coconut chutney and a spicy sambar, with a dollop of butter or ghee and a few sprinklings of idli podi, often added for extra flavor.

If you love trying various types of idli, you can also have a look at my recipes of Ragi Idli, Kanchipuram Idli, Oats Idli, Poha Idli and Millet Idli.

How to make Thatte Idli

Soak Ingredients

1. In a bowl, take ¾ cup (150 grams) whole skinless black gram (urad dal) and ¼ teaspoon fenugreek seeds (methi seeds).

2. Rinse with water a few times. Soak the lentils and fenugreek seeds in 1 cup water for 5 hours.

3. In another bowl, take 2 cups (400 grams) idli rice and ½ cup (40 grams) thick flattened rice (thick poha).

4. Rinse again with water, for a couple of times. Then, soak in 2½ cups water for 5 hours.

5. Similarly, take ¼ cup (40 grams) sago/sabudana in a small bowl.

6. Again, rinse with water and soak in ½ to 1 cup of water for 5 hours.

Make Batter

7. Before grinding these soaked ingredients, drain all the water from them and keep aside.

In a mixer-grinder or a table-top wet grinder, take the lentils, fenugreek seeds and sago together.

8. Add 1 cup water and grind to a fine consistency. The batter should not have any granular consistency, and should be fine and smooth.

Transfer this batter to a large bowl or pot.

9. In the same grinder, add a portion of soaked idli rice and thick flattened rice. Add some water and grind to a fine, grainy consistency.

10. Same way, grind the idli rice and thick flattened rice in batches of 1 to 3. You will need to add a total of 1 cup water in portions, while grinding in batches.

Ensure that the rice batter is not very thin or thick.

11. Pour the rice batter into the same bowl containing the lentil batter. Add 1 teaspoon edible rock salt or according to taste.

Remember not to make the batter too thick. Opt for a medium-thick and flowing batter.

Ferment Batter

12. Mix the edible rock salt thoroughly with a spoon or spatula. Use pink salt or sea salt in place of rock salt, if you do not have it.

Cover the bowl/pan with a lid and allow the batter to ferment for 8 to 9 hours or until the batter increases in volume and doubles or triples.

13. The batter will also have a nice fermented aroma and plenty of air-pockets.

Note: If fermented well, no need to add baking soda. If not, then add ¼ to ⅓ teaspoon. I did not add baking soda.

Steam Thatte Idli

14. Grease oil or ghee lightly on small plates measuring 3 to 6 inches or the special idli plates that you get in the market to make these.

Pour the prepared batter covering ¾ᵗʰ of the plates.

15. Take a large kadai (wok) or a large pan that can accommodate all the 3 or 4 plates. Add 2 to 3 cups water depending on the size of the kadai or pan. Place a trivet. Let the water begin to simmer gently.

You will have to steam these 3 or 4 plates in batches in the pan or pot. If you have the specialized Thatte Idli plates, then use these plates and the stand that comes with these.

You can also use a dhokla stand or shallow bowls. If you used the Thatte Idli plates & stand, then use an idli steamer to steam.

16. Reduce heat and gently and carefully place the plates with the batter on the trivet.

17. Increase the heat to medium or medium-high.

Cover the kadai or pan with a lid and steam for 15 to 20 minutes or until the plate idlis are firm to touch. A toothpick or fork inserted should come out clean.

18. Carefully remove the plates with tongs, as they will still be hot. Rest for 5 minutes and then, gently remove plate idli with a water moistened spoon or butter knife.

Place on serving plate and spread some ghee on top. Sprinkle with Idli Podi and spread on them.

Serve Thatte Idli hot with Coconut Chutney and/or Sambar.

Expert Tips

1. Rice Alternatives: If you don’t have idli rice, you can substitute with regular rice like sona masuri, surti kolam or parmal.
2. Baking Soda: If the batter hasn’t fermented properly, add around ¼ to ⅓ teaspoon of baking soda to help achieve a soft texture.
3. Ingredient Substitutions: You can use puffed rice (murmura) in place of poha, and omit the fenugreek seeds if needed. Sabudana can be left out, but note that the texture will be a bit less soft without it. All other ingredients are necessary.
4. Fermentation: Make sure the batter ferments fully. A well-fermented batter will double or triple in volume, develop a pleasant sour aroma, and show many small air bubbles.
5. In Colder Climates: Fermentation may take longer in cold conditions. To speed up the process, keep the batter in a warm spot, such as near a heater or in an oven with the light on.
6. Equipment: Traditionally, these idlis are made in specific Thatte Idli plates, which you can find on Amazon. If you don’t have this typical stand, use small rimmed plates, shallow bowls, or a dhokla stand. This batter also works well for making regular idlis, resulting in a soft, spongy texture.

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