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Thatte Idli

Thatte Idli - Plattershare - Recipes, food stories and food lovers

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3.67 from 3 votes
South Indian

About Thatte Idli

Thatte idli is an authentic Karnataka recipe. The flat idlis melt in mouth with sponge texture. It is served in almost every restaurant there with varieties of chutneys and sambar.
The same batter can also be used to get fluffy regular idlis. Though the original version asks for making the batter in the wet grinder, I used only mixer to grind the batter and the result was outstanding.
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Recipe Time & More

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served AsBreakfastDinner
Recipe TasteSaltySavouryTangy
Calories 903 kcal
Servings 4

Ingredients
 

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Instructions
 

  • Wash the Sabudana well and soak in water separately for 5 hours. Wash all other ingredients except poha together and soak them in water for 4 hours.
    Thatte Idli - Plattershare - Recipes, food stories and food lovers
  • Just at the time of grinding wash the poha well and keep aside. Remove the excess water from soaked items.
    Thatte Idli - Plattershare - Recipes, food stories and food lovers
  • Mix all the items together and put them in the blender and grind to smooth batter adding required salt and water. If the quantity is large, grind them in lots.
    Thatte Idli - Plattershare - Recipes, food stories and food lovers
  • Store the batter in a larger vessel giving space for fermentation. Let them ferment for 8 to 10 hours.
  • Take flat plates and grease them with oil. Add the cooking soda to the batter and mix well.
  • Pour the batter on the plates. Steam them out for 15 minutes in a steamer, rice cooker or idli cooker.
  • After switching off give 5 minutes standing time. Remove the idlis from the plate, with a sharp edged wet spoon or knife.
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3.67 from 3 votes

Recipe Nutrition

Calories: 903kcal | Carbohydrates: 191g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 217mg | Fiber: 14g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 6mg

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Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

Articles: 166

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3.67 from 3 votes

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