Thatte Idli: Master The South Indian Staple With This Step-Wise Guide

By Garima Johar October 12, 2025

[{"selector":"#anim-6785a13a-fe22-4e0d-ba0a-769fd6ef1403 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-916de306-0a95-4c41-b5d7-b799eee47944","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-eb95064a-5c36-4a3a-adc7-789aef8d5fae","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Thatte idli, the South Indian staple, has gone all the way from Karnataka to be on menus across borders. Unlike the traditional idlis, thatte idlis have a flat and thin shape. Try this recipe to make it yourself.

Ingredients

[{"selector":"#anim-74143c56-7303-4f7c-88cc-7eafc3fd9e93 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(20.80081973038623%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c58e7baa-8185-430c-abec-fd22ee7c0c10","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b50b72c4-bc0b-48e7-9a00-d658296ef40f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-79fe0c80-bb3a-4a5d-8e33-67565a46b855","keyframes":{"transform":["translate3d(0px, 288.96199%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup idli rice 1/2 cup urad dal 1 tsp fenugreek seeds Salt to taste Water as needed Oil for greasing

Step 1

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Step 2

[{"selector":"#anim-4d68c240-caf5-4a75-a9d7-b6e648c8c379 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9755223a-973e-49fa-be68-2e131cb25470","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-396303b5-8998-47f6-9251-c2bcf8c888d3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-22b84e4b-fb7f-4ea7-b980-fd1f2d8652a5","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grind the soaked urad dal with fenugreek seeds. Add water to make a smooth paste. Set aside.

Step 3

[{"selector":"#anim-c4014d3a-2248-4701-b651-4a1ba17489e3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-1.2698412698412707%, -19.9999995145631%) scale(1.4)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-ca1c2801-b3fa-4f24-8082-af2e9f94c9f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f7b1e962-305e-42a1-b6c1-b49fe3aa1f5e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-20be2b96-d449-4d18-9a50-dd16ce52e342","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grind the soaked idli rice. Mix with the urad dal batter till consistent.

Step 4

[{"selector":"#anim-0713d156-654c-4ad1-b995-fb28ed495520 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-fa4c7f1f-7583-40c0-ab4b-acf06146b015","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ed6a7db9-e503-462b-b141-f66d3975b684","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c7ab9c79-9069-4fbf-ac00-0fc8adebf2dd","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cover the batter and let it ferment till fluffy. Grease a thatte idli plate and pour the batter.

Step 5

[{"selector":"#anim-9274233a-576d-4ad5-8edf-4fc49bd1581a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-39eb1667-62fe-4130-a0d0-39db1a12a307","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-08d95fdf-0490-477a-93cd-2c417b7e17c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-053a01d9-fac3-4bb8-9d14-e7bc706419bc","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Steam for 10-15 minutes and serve with sambar and coconut chutney.

[{"selector":"#anim-662434ac-80fc-4e88-aaa5-bb3c3ee0387a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(25%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More