THATTE IDLY

A popular idli variant recipe from Karnataka cuisine prepared on a flat plate. These idli’s are very soft and bigger in size compared to traditional idli. In Kannada language thatte means plate and cooking idli on flat thin plate derives the name for this idli. It is mainly prepared with the combination of rice, urad dal, poha or sabudana. It tastes great when served with the combination of chutney and sambar. In hotels, thatte idli recipe is prepared with leftover steamed rice and grounded to smooth paste with urad dal, poha and pinch of baking soda and later steamed in round shaped plates.   Nowadays, thatte idli or plate idli can be seen prepared with idli rice, sabudana / poha and also with the normal idly batter. I made this Idly with normal idly batter.

INGREDIENTS:

Idly rice - 2 cup

Urad dal - 1/2 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

METHOD:

1. Soak idli rice, urad dal and fenugreek seeds in separate bowls for about 5 hours.

2. Drain off the water from urad dal and fenugreek seeds. 

3. Grind to a smooth paste adding water as required.

4. Transfer the smooth and fluffy batter into a large bowl.

5. Grind the soaked rice to slightly coarse paste adding water as required.

6. Transfer the rice batter to the bowl of urad dal batter.

7. Add salt to the batter and mix well.

8. Cover and rest in warm place for 8-10 hours or till the batter ferments.

9. Grease the thatte idli plate with oil or place a banana leaves in idiyyappam plate.

10. Scoop the batter into idli plate.

11. Arrange the idli plate into the stand.

12. Steam it for 10 to 15 minutes.

13. Finally, thatte idlis are ready to serve along with Sambar and Red chutney.