Thatte Idli Recipe, The Unsung Hero Of South Indian Cuisine

So next time you're in the mood for some South Indian cuisine, why not give Thatte Idlis a try? With their crispy exterior, fluffy interior and mouth-watering taste, they're sure to become your new favourite dish.

Thatte Idli gets its name from its shape, which is similar to a large plate or "thatte" in Kannada. This dish originated in the state of Karnataka and is now enjoyed across the southern part of India. Unlike regular idlis, which are small and round, Thatte Idlis are larger, flatter and thinner, with a crispy outer layer and a soft, fluffy interior.

What sets Thatte Idlis apart from regular idlis is their texture. The crispy outer layer gives way to a soft, fluffy interior that melts in your mouth. This makes them a favourite snack among South Indians, who often enjoy them for breakfast, lunch or as an evening snack. Serve the Thatte Idlis hot with coconut chutney and sambar, and enjoy the unique combination of crispy, fluffy and tangy flavours.

Despite their popularity, Thatte Idlis are still relatively unknown outside of South India. But with their delicious flavour and unique texture, it's only a matter of time before they become a household name across the country.

Ingredients:

  • 2 cups of rice
  • 1 cup of urad dal (black gram)
  • 1 teaspoon of fenugreek seeds
  • Salt to taste
  • Oil for greasing

Method:

  • Rinse the rice and urad dal separately and soak them in enough water for 4-5 hours. Add the fenugreek seeds to the urad dal while soaking.
  • After 4-5 hours, drain the water and grind the urad dal into a fine paste using a wet grinder or blender. Add water as needed to get a smooth and fluffy texture.
  • Grind the rice into a coarse paste using a wet grinder or blender. Add water as needed to get a grainy texture.
  • Mix the urad dal paste and rice paste together in a large bowl. Add salt to taste and mix well.
  • Cover the bowl with a lid or cloth and let the batter ferment for 8-10 hours or overnight.
  • Once the batter is fermented, give it a good stir.
  • Grease the Thatte Idli mould or a large plate with oil.
  • Pour a ladleful of batter into each cavity of the Thatte Idli mould or onto the greased plate.
  • Place the mould or plate into a steamer and steam for 15-20 minutes on medium-high heat, or until the idlis are cooked through.
  • To check if the idlis are cooked, insert a toothpick or a knife into the centre of an idli. If it comes out clean, the idlis are ready.
  • Remove the Thatte Idlis from the mould or plate using a spatula.
  • Serve hot with coconut chutney and sambar.
  • Enjoy your delicious and crispy Thatte Idlis!