THATTE IDLI /PLATE IDLI/HOW TO MAKE THATTE IDLI (KARNATAKA SPECIALITY)

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THATTE IDLI /PLATE IDLI (KARNATAKA SPECIALITY)

THATTE is a Kannad word which literally means plate.  THATTE IDLI is larger in size than the regular Idlis and the shape and size of this idli are like a flat plate (approx.5-6 inches in diameter). This idli is prepared with the regular idli-dosa batter. Generally sago pearls (sabudana) or poha/flattened rice are soaked and added to the batter after grinding. The batter is fermented for 6-8 hours which results in the soft and porous outcome. These idlis are steamed in a steamer with a stand which holds 3-4 plates. This Thatte idli stand was not available to me so I steamed thatte idlis in normal flat plates which are commonly available in my kitchen


THE ORIGIN AND THE REASON BEHIND TO INTRODUCE THATTE IDLIS

These Idlis are sold on each and every eating outlet on the highway when we travel from Bangaluru to Mysore in Karnataka. An industrial suburb of Bengaluru named Bidadi Is said to be the origin of this unique idli. This highway is so busy with the travellers that a number of roadside restaurants serve the medu vadas and the softest Thatte idlis in the breakfast. The popularity of Thatte idli is remarkable at those outlets at Bidadi.  These joints have become very popular among the tourists – bike riders and car drivers who would plan their travel in such a way that breakfast can be had at Thatte Idli joints at Bidadi. It is believed that to fulfil the rush-hour needs they might have started to serve the Thatte idlis which is one equals to two or three. These idlis are served with sambhar, various chutneys and dollops of homemade butter on top

Soaking time – 5-6 hours/Overnight
Fermentation time – 8-10 hours
Cooking time – 20 min
Course – Breakfast/Main
Cuisine – Karnataka(South India)
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR THE IDLI

•  Idli rice(Sona Masoori) – 3 cups
• Split urad dal(dhuli urad) – 1 cup
•  Poha – 1 cup
•  Fresh coconut(chopped) – 1/4 cup+some grated for garnish
•  Merhi/fenugreek seeds – 1 tap
•  Salt – To taste

DIRECTIONS TO PREPARE THE IDLI BATTER

1-  Wash rice and dal separately  3 times and soak for 5-6 hrs. Soak methi dana with urad dal. Also, soak poha for 30 minutes before grinding

2-  Grind the soaked three ingredients separately to a smooth consistency with little water as required. Finally, mix them well with a spatula and keep aside for 8 hrs to ferment in summers and 13-14 hours in winters. Now grind coconut to a paste and add to the batter

DIRECTIONS TO MAKE THATTE IDLI

1-  Firstly, keep water for boiling in a large pan. Put a stand (trivet) and a plate with holes on it.

2-  Whilst, add salt to the batter and mix very well turning the batter from bottom to upside. Add required water to get a batter of pouring consistency

3-  Grease the idli plate and pour the batter 3/4 to the height. Adjust them in the pan. Cover the pan with the lid. Steam idlis at low-medium flame

4-  Check after 6-8 minutes. If needed give some more time. Check with a toothpick by inserting into 1 idli. If it comes out clean, the idly is perfectly done

5-  Fluffy THATTE Idlis are ready. Add some freshly grated coconut on top. Serve them with  SAMBHAR,   CORIANDER CHUTNEY,    COCONUT CHUTNEY   AND   TOMATO-GARLIC CHUTNEY

NOTES

  • Thatte Idli is steamed in a particular thatte idli stand. If this is not available to you, no worries! Thatte idli can be made in ordinary dish plates which are easily available in your kitchen
  • Soaked and ground sabudana(sago pearls) paste can be added in the idli batter to get a silky and smooth texture
  • Give sufficient time to the batter to ferment for soft and fluffy idlis. 8 hours in summers and 13-14 hours in winters is an ideal time for fermentation

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