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Thatte Idli Speciality of Karnataka Recipe

Here comes one of Karnataka’s famous breakfast dish — ” Thatte Idli ” for you all … i am sure for any kannadiga this dish needs no intro . English equivalent for this mouthwatering dish could be ” Plate Idly ” . A journey on Bangalore-Mysore road is incomplete without the hot piping fluffy thatte idlis in Bidadi. Aah yum .. may be you are thinking. I should soon plan of this pit stop !!! Hey wait ! There is some good news . Making thatte idli at home is not at all difficult . If you have Thatte idli / Dokhla stand well and good if not also .. no problem !! You can still make these idlis in any of the small plates too.so lets start the recipe

Prep time:
5 to 6 hour pre-preparation

cook time:
10 minutes

serves:
10 person

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Raw Rice 4 cup

Raw Rice

Description

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Urad Dal 1 cup

Urad Dal

Description

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Poha 1 cup

Poha

Description

Poha is a form of white rice that is light, flat and greyish white in colour. The rice is parboil ...

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Sabudana 1/2 cup

Sabudana

Description

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Salt as per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Oil to grease

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Details

Vegetarian

Level : Easy

Cuisine : South Indian

Course : Breakfast

Recipe Notes

I use small variety sabudana.So 4-5 hours soaking time enough. However , if you are using , bigger type, then you will have to soak them overnight . or the quickest way is add sabudana to hot water and keep it closed for 2-3 hours .This will reduce soaking time .

Ingredients For Thatte Idli Speciality of Karnataka Recipe

Raw Rice 4 cup

Rice

Description

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Urad dal soaked 5-6 hours 1 cup

Urad Dal Black Split

Description

Urad Dal Black Split have been split but not skinned and have creamy white interior. It is quick ...

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thick poha 1 cup

Poha

Description

Poha is a form of white rice that is light, flat and greyish white in colour. The rice is parboil ...

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Sabudana soaked 1/2 cup

Sago

Description

Sago is the starch obtained from the centre of sago palm stems. It is similar to tapioca in taste ...

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Salt according taste as per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Oil to grease

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Methods

How to make Thatte Idli Speciality of Karnataka Recipe

1. Wash all the ingredients and soak each separately . Soak rice n sabudana for 4-5 hours.Urad dal and beaten rice for 1-1.5 hours.
2. Grind the urad dal first into very very smooth paste adding enough water.Do not add water at once. Add it in intervals.
3. Once , urad dal is done , add rice, poha and sabudana and grind adding little water. Grind them all together into smooth batter.The final batter should be smoother than the normal idli batter.
4. Transfer the ground batter to a big vessel,add salt,mix well and keep aside for fermentation.let it ferment for 10-12 hours .
5. Morning the batter would have fermented.Mix gently before pouring into greased plates.Check the consistency.The batter should not be too watery nor too thick just slightly thin.
6. Heat water in a steamer.If you are adding soda,add at this stage and mix.Grease idli plates with oil.Pour the batter into plates .
7. Steam for 10-12 minutes on medium flame. Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from moulds using a greased or wet spoon or knife.
8. Thats it soft,spongy Thatte Idli's are ready to serve.Serve with coconut Chutney