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3 Votes

Thatte Idli

Thatte Idli
Thatte Idli
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast , Dinner
About this Recipe

Thatte idli is an authentic Karnataka recipe. The flat idlis melt in mouth with sponge texture. It is served in almost every retauraunt 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....

Ingredients & Quantity
  • Raw rice 1 cup Par boiled rice 3 cups
  • Sabudhana / Sago / Javarrisi 1/2 cup
  • Poha / Aval / beaten rice flakes 1 cup
  • Urad dal 1 full cup
  • Salt to taste
  • Cooking soda 1/4 tea spoon (Optional)
How to cook?
  1. Wash the Sabudhana well and soak in water separately for 5 hours. Wash all other ingredients except poha together and soak them in water for 4 hours.
  2. Thatte Idli
  3. Just at the time of grinding wash the poha well and keep aside. Remove the excess water from soaked items.
  4. Thatte Idli
  5. 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.
  6. Thatte Idli
  7. Store the batter in a larger vessel giving space for fermentation. Let them ferment for 8 to 10 hours.
  8. Take flat plates and grease them with oil. Add the cooking soda to the batter and mix well.
  9. Pour the batter on the plates. Steam them out for 15 minutes in a steamer, rice cooker or idli cooker.
  10. 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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Naah! Not that fond of food