Thatte Idli, Tips To Make This Breakfast Dish From Karnataka
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A famous breakfast dish from Karnataka, thatte idli, also called plate idli, is especially popular in the Bidadi area close to Bangalore. The Kannada word "thatte" means "plate" and explains how these idlis are made using plates so they are flat and bigger than regular ones. 

Thatte Idli is renowned for its soft and fluffy texture and is made mostly of parboiled rice, urad dal (black gram), poha (flattened rice), and sabudana (sago). It's great taste comes from the making process and the unique blend of ingredients. This dish is often eaten with sambar and coconut chutney and is not just yummy but also nourishing.

Select The Right Ingredients

Choosing good quality ingredients is essential to making delicious Thatte Idli. Pick Idli rice or parboiled rice, which offers the ideal texture and flavour. To get a smooth batter, the rice should be soaked for a few hours before grinding. For the idlis to be fluffy and to provide protein, adding  urad dal is just as important as rice. The mix of poha, or flattened rice, also helps the idlis’ texture and softness while also making them fluffy and light. Sabudana adds a unique chewy texture  and keeps the batter wet. Before mixing the poha and sabudana into the batter, make sure they are both well-soaked.

Soaking And Fermentation

An essential part of making Thatte Idli batter is soaking. Start by soaking two cups of idli rice in enough water for around six hours. Soak one cup of urad dal, two tablespoons of sabudana, and half a cup of poha in a different bowl for three to four hours. Drain out the water after soaking, then combine each ingredient individually until smooth. In a large bowl, combine the urad dal mixture and rice batter, mixing thoroughly. Put a towel over it and let it in a warm location to ferment for eight to ten hours or overnight.

Grinding Properly

Achieving the proper batter consistency is essential when grinding your soaked components. While the rice should be pounded to a slightly coarse texture, the urad dal should be ground into a smooth paste. To keep the mixture from overheating while grinding, add water gradually as needed rather than all at once. Fermentation requires active yeast which becomes fatal when the liquid gets too hot. When blending, remember to pulse for shorter intervals  to keep consistency and temperature under control.

Image Credit: Wikimedia Commons

Steaming Process

Start steaming your Thatte Idlis after your batter has thoroughly fermented. To avoid the batter sticking, start by applying oil or ghee to your thatte idli plates or other flat steaming trays. For simple removal after cooking, this step is essential. Evenly distribute but do not overflow the batter by scooping large amounts onto each dish. A toothpick poked into the plates should come out clean after 15 to 20 minutes of steaming them on medium heat. To maintain uniform cooking, try not to open the steamer too often.

Serving Tips

The best way to enjoy Thatte Idlis is hot and fresh, straight from the steamer. This dish can be eaten for breakfast, lunch, or dinner because of its amazing adaptability. Serve them with sambar and coconut chutney. Their delicate texture is beautifully complemented by a tablespoon of ghee on top.

Image Credit: Wikimedia Commons