Actress Shilpa Shetty is one busy girl, the 45-year-old released the first look of ‘Sukhee’, her upcoming film directed by Sonal Joshi, she is also one of the judges on the current season of ‘India’s Got Talent’ with singer Badshah, Kirron Kher and lyricist Manoj Muntashir. Despite her hands full, Shilpa Shetty never forgets to tuck into her breakfast, while ensuring it is a hearty and filling one at that.
On Tuesday, actress Shilpa Shetty took to Instagram to give us a glimpse of her breakfast time. The actress was getting her hair and make-up done for one of her shoots, while holding a plate of idli and sambhar, but this wasn’t your typical idli. It was slightly flat and bigger in comparison to the standard, round ones you make in your regular Idli steamer. “Size matters!! #idli #breakfastgirl”, Shilpa wrote in the caption of her Instagram story.
For all those wondering, the idli that you see on Shilpa’s plate is not abnormally-sized idli, it is in fact it appears to be a popular type of idli called the ‘Thatte idli’. ‘Thatte’ means plate in Kannada. The fermented rice and sago batter is poured in a plate or a mini tray with rounded edges, which gives the idli its characteristic shape and size.
To many, it may even appear like a flat cake. And indeed, thatte idli is very soft and spongy. It is best paired with chutney or sambhar. Here’s a recipe you can try. Thatte idli also appears very similar to Ramessery Idli which is made with a batter comprising Palakkad rice.
Did all the talk about idli make you crave some? Here are three types of idlis you must try soon.
Podi Idli: Podi or gun powder is a fiery South Indian spice blend made of chana dal, urad dal, curry leaves, white sesame seeds, chilli powder, tamarind etc. The idli, as the name suggests, is smeared in this hot masala and then served with sambhar.
Adai Idli: The batter of this delicious idli is made of lentils, which gives this idli a characteristic, yellowish hue. Pair it with any South Indian chutney or sambhar.
Kancheepuram Idli: Origins of this Idli can be traced to Vardarajaswamy temple, where the idli is still served as the ‘temple prasad’. This is coarse idli, made with a batter that uses 2:1 ratio of rice and urad dal. It is traditionally cooked in large vessels and then sliced.