Thatte Idli (Bangalore Style Plate Idli)

three thatte idli sprinkled with podi and ghee on a plate with green coconut chutney by side.

5 from 3 votes

Thatte Idli (Bangalore Style Plate Idli)

If there’s an idli variant softer and fluffier than the regular idli, it’s the Karnataka special Thatte Idli or Tatte Idli or Plate Idli. Try this recipe to know. It’s called such as it is steamed in a plate, known as ‘thatte’ in Kannada, giving it a larger and flatter shape than regular idlis.

Prep Time10

Cook Time20

Soaking Time5

Total Time5 30

Course: Breakfast

Cuisine: Karnataka, South Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 423kcal

Author: Dassana Amit

Ingredients

¾ cup (150 grams) black gram (urad dal), whole & skinless, ¾ cup = ½ + ¼ cup
¼ teaspoon fenugreek seeds (methi seeds)
2 cups (400 grams) idli rice
½ cup (40 grams) flattened rice (poha) - thick variant
¼ cup (40 grams) sabudana (sago)
1 cup water - for soaking urad dal & fenugreek seeds
2½ cups water - for soaking rice & poha
½ to 1 cup water - for soaking sabudana
1 cup water - for grinding urad dal, fenugreek seeds & sabudana
1 cup water - for grinding rice & poha
1 teaspoon rock salt - edible & food grade, use pink salt or sea salt instead
oil - as needed to grease the plates

Toppings

2 to 3 teaspoons Ghee or sesame oil, optional
1 to 2 teaspoons Idli Podi or as needed, optional

To Serve With

US Customary - Metric

Instructions

Soaking Ingredients & Making Batter

In a bowl take the urad dal and fenugreek seeds.
Rinse with water a few times. Soak the urad lentils and fenugreek seeds in water for 5 hours.
In another bowl take idli rice and thick poha (flattened rice).
Rinse again with water for a couple of times and then soak in water for 5 hours.
Similarly take the sabudana (sago) in a small bowl.
Again rinse with water. Soak the sabudana in water for 5 hours.
Before grinding these soaked ingredients, drain all the water from them and set aside.
In a mixer-grinder or a table-top wet grinder, first take the urad dal, fenugreek seeds and sabudana together.
Add 1 cup water and grind to a fine consistency. The batter should not have any granular consistency but should be fine and smooth.
Transfer this batter to a large bowl or pot.
In the same grinder, add a portion of soaked rice and poha. Add some water and grind to a fine grainy consistency.
Same way, grind rice and poha in batches of 1 to 3. You will need to add a total of 1 cup water in portions while grinding in batches.
Remember not to make the rice batter thick or thin.
Pour the rice batter into the same bowl containing the urad dal batter. Add the edible rock salt or according to taste.
Mix very well. The batter should have a medium-thick flowing consistency.
Hence, add the same amount of water as mentioned in the recipe, unless you use a different variety of rice or aged lentils.
Cover bowl/pan with a lid and allow the batter to ferment for 8 to 9 hours or as needed until the batter increases in volume and doubles or triples.
After a good fermentation, the batter will also have a nice fermented sour aroma and plenty of air-pockets.

Making Thatte Idli

Grease oil or ghee lightly on small plates measuring 3 to 6 inches or the special idli plates that you get in the market.
Pour batter covering ¾ of the plate.
Take a large kadai (wok) or a large pan that can accommodate all the 3 or 4 plates.
You will have to steam 3 to 4 plates at a time using a large pot or pan. If you have the specialized thatte idli plates, then use the stand that comes with these.
If you have used the thatte idli stand, steam the idlis in an idli steamer.
In kadai or pan, add 2 to 3 cups depending on its size, depth and volume.
Place a trivet. Let the water begin to gently simmer.
Reduce heat. Gently and carefully place the plates on the trivet.
Increase the heat to medium or medium-high. Cover kadai or pan with lid and steam for 15 to 20 minutes or as required until the idli are firm to touch.
A toothpick or fork inserted should come out clean.
Carefully remove the plates with the help of tongs, as they will still be hot.
Rest for 5 minutes. Gently remove the thatte idli with water moistened spoon or butter knife.
Place the Plate Idlis on a serving plate. Spread some ghee on each plate idli. Sprinkle each plate idli with idli podi and spread it with a spoon.
Serve Thatte Idli hot or warm with coconut chutney. You can also serve with sambar.

Notes

If the batter has not fermented well, consider adding ¼ to ⅓ teaspoon of baking soda.
Aim for a medium thick batter with flowing consistency. Add water as mentioned in the recipe, while grinding the ingredients.
If you have used any other variety of rice or aged lentils, you will have to adjust the quantity of water when grinding rice and the lentils.
Thick batter will yield denser texture and a thin batter will make them too soft and overly moist that they won't hold shape.
If you live in cold places, allow the batter to ferment for some more time.
You could skip the ghee sprinkling and opt for sesame oil instead. The idli podi can also be given a miss.

Nutrition