By Aditi Saraswat
December 15, 2025
Thatte idli is Karnataka’s most loved plate-sized idli, which is thick, fluffy, and slightly crispy from the edges. Prepared with a simple batter, it pairs best with chutney, sambar, and podi with plenty of ghee.
2 cups idli rice 1 cup urad dal ½ tsp fenugreek seeds (methi) 1½ tsp salt Water as needed Oil for greasing plates
Wash 2 cups of idli rice and 1 cup of urad dal thoroughly in running water. Soak them with ½ tsp methi seeds for about 5 to 6 hours or overnight.
Grind the soaked urad dal and rice to make a smooth, fluffy batter.
Add about 1 ½ teaspoons of salt and mix the batter thoroughly. Cover and let it ferment overnight until the batter has doubled in size and smells slightly sour.
Grease the thatte idli plates lightly with oil. Pour a ladleful of thick batter evenly, and spread it gently to cover the plate without pressing down.
Steam the idlis on medium heat for about 15 minutes until they are cooked nicely. Check by inserting a toothpick; if it comes out clean, idli is cooked.
Let the idlis sit for 2 minutes and then carefully scoop them out. Serve with coconut chutney, sambar, and a generous drizzle of ghee with podi.