Thatte Idli
ID: 27027070...
Thatte Idli is a popular South Indian breakfast dish characterized by its flat, plate-like shape and extremely soft, fluffy texture. This classic Bangalore-style recipe utilizes a carefully fermented batter of rice, dal, sabudana, and poha to achieve the perfect texture when steamed.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Soak the rice-sabudana-poha mixture and the dal-methi mixture separately for 3 hours, then drain. → Grind the rice mixture to a slightly grainy consistency, and grind the dal mixture to a smooth, creamy paste. → Combine both batters, mix thoroughly with your hands, and ferment overnight (10-12 hours). → Gently fold in salt, pour the batter into greased, leaf-lined moulds, and steam for 12 minutes. → Demould carefully and serve hot with ghee, podi masala, and chutney.
Cooking Steps
Brief Cooking Order
Soak the rice-sabudana-poha mixture and the dal-methi mixture separately for 3 hours, then drain. → Grind the rice mixture to a slightly grainy consistency, and grind the dal mixture to a smooth, creamy paste. → Combine both batters, mix thoroughly with your hands, and ferment overnight (10-12 hours). → Gently fold in salt, pour the batter into greased, leaf-lined moulds, and steam for 12 minutes. → Demould carefully and serve hot with ghee, podi masala, and chutney.
Introduction
Thatte Idli is a popular South Indian breakfast dish characterized by its flat, plate-like shape and extremely soft, fluffy texture. This classic Bangalore-style recipe utilizes a carefully fermented batter of rice, dal, sabudana, and poha to achieve the perfect texture when steamed.
Step 1
Soak the rice, sabudana, and poha together in one bowl. In a separate bowl, soak the urad dal and fenugreek seeds. Let both bowls soak for at least 3 hours.
Step 2
After soaking, strain the water completely from both mixtures using a colander.
Step 3
Transfer the soaked rice, sabudana, and poha mixture into a blender. Add a small splash of water and blend until it forms a smooth but slightly grainy batter. Pour it into a large mixing bowl.
Step 4
Add the soaked urad dal and fenugreek seeds into the blender. Blend with a little water until it becomes incredibly soft, smooth, and creamy.
Step 5
Combine the ground dal batter into the bowl with the rice batter.
Ingredients List
Important Notes
Grinding the rice to a slightly grainy texture and the dal to a creamy texture is crucial for the signature texture of Thatte Idli.
Using your hands to mix the batter helps introduce natural heat and bacteria necessary for good fermentation.
Always fold the fermented batter gently so that you do not lose the aerated bubbles which make the idlis soft.
Leave some gap at the top of the idli plates as the batter will expand and rise during steaming.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...