By Garima Johar
April 20, 2026
Originating from Karnataka, thatte idli is a soft, plate-sized idli. If you want to give your regular idlis a spin, here’s how to make the South Indian classic. Once fluffy, serve with sambar and nariyal chutney.
1 cup idli rice 1/2 cup urad dal 1 tsp fenugreek seeds Salt to taste Water as needed Oil for greasing
Wash and soak rice and urad dal. Drain the water after 4-5 hours.
Grind the soaked urad dal with fenugreek seeds. Add water to make a smooth paste. Set aside.
Grind the soaked idli rice. Mix with the urad dal batter till consistent.
Cover the batter and let it ferment till fluffy.
Grease a thatte idli plate and pour the batter into it.
Steam for 10-15 minutes and serve with sambar and coconut chutney.