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.
2 cups idli rice or sona masuri rice 1 cup urad dal ¾ cup thin poha (flattened rice) Oil (for greasing) 1½ tsp salt
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.
Drain the urad dal and blend to a smooth paste, adding water as needed.
Blend soaked rice with ¾ cup of poha to a coarse paste, adding water as required.
Combine the rice and urad dal batters, mix well, and ferment for 8-10 hours.
After fermentation, add 1½ tsp salt and mix gently to retain air pockets.
Grease the thatte idli plate with oil, pour the batter, and steam for 20 minutes on medium flame.
Your homemade Thatte Idli is ready! Serve it hot with fresh chutney and sambar for a true Karnataka experience.