Make Traditional Karnataka-Style Thatte Idli Under 30 Minutes

By Rajan Bhattacharya

November 10, 2024

Thatte Idli is a soft, plate-sized idli from Karnataka, loved for its unique thin and fluffy texture. Commonly enjoyed in Bangalore and Mysore, this popular breakfast is best served with chutney and sambar.

Ingredients

2 cups idli rice or sona masuri rice 1 cup urad dal ¾ cup thin poha (flattened rice) Oil (for greasing) 1½ tsp salt

Step 1

In a large bowl, soak 2 cups of idli rice for 5 hours. In another bowl, soak 1 cup of urad dal for 3 hours.

Step 2

Drain the urad dal and blend to a smooth paste, adding water as needed.

Step 3

Blend soaked rice with ¾ cup of poha to a coarse paste, adding water as required.

Step 4

Combine the rice and urad dal batters, mix well, and ferment for 8-10 hours.

Step 5

 After fermentation, add 1½ tsp salt and mix gently to retain air pockets.

Step 6

Grease the thatte idli plate with oil, pour the batter, and steam for 20 minutes on medium flame.

Step 7

Your homemade Thatte Idli is ready! Serve it hot with fresh chutney and sambar for a true Karnataka experience.