Thatte Idli recipe is a delicious dish from Karnataka. This Tatte idli or Plate idli is soft and super spongy idlis that are great to serve anytime. The hot spongy idlis taste heavenly with a spicy chutney.
For the alphabet T, I finally made Thatte Idli or Tatte Idli, a popular idli variant recipe from Karnataka cuisine. These Idlis are also called as Plate Idlis as we prepare these on a flat plate. The main difference between these Plate Idlis and the regular idlis is that, these idlis are very soft and spongy. We also make them flat, with 1/2 inch thickness and is bigger in size compared to traditional idli.
Thatte means plate in Kannada and these idlis get their name as these are steamed in flat thin plates. The softness comes from using both poha and sabudana. Of course, as with any recipe, the proportion for this Idli varies. This is a popular Karnataka Hotel dish as well, where they also use a pinch of baking soda to aid the softness. Since this is homemade, I hanen't used it. This is naturally fermented batter that is out of the world.
Everybody loved it so much that we repeat this for weekly menu. For T in the A to Z Indian Steamed Dishes, it is Thatte Idli.
When I planned for the Idli Platter, I left these Thatte Idli for this series.
This Tatte Idli or Plate Idli is a popular breakfast dish from Karnataka, made from parboiled rice, urad dal, poha and sago. Though this is ground and steamed very much like the regular Idlis, the proportion used makes all the difference.
Idli Rice, also known as parboiled rice is one of the main ingredients for making this Karnataka style Tatte idli recipe.
Next comes the Urad Dal, which is one of the other main ingredients used in this Idli recipe. We use 1 cup to 3 cups of rice.
Aval or Attukulu or Avalakki also known as Poha or Rice Flakes is important for the texture and softness of the idlis.
Sabudana or Saggubiyam or Javvarisi also known as Sago or Tapioca Pearls also adds to the fluffy and soft texture of thatte idli recipe.
Finally we add Fenugreek Seeds or Methi that helps in fermenting the batter much better and is not to be missed out.
See recipe card for quantities.
We can either soak all the ingredients together as I have done with this recipe or you can soak the urad dal and rice separately. For regular traditional recipe, soaking and grinding it separately, the batter turns out very soft and smooth.
In this recipe, since we are adding poha and sago, we ground it together and the batter is still very soft and smooth.
Grinding the Batter for Thatte Idli
In a bowl, take the rice with urad dal, poha, sago, and methi, and wash well.
I usually wash for 2 go 3 times until the water turns clear.
Fill again with 1/2 inch extra water to the ingredients, cover, and let it soak for at least 4 to 5 hours.
Once the resting time is over, get the grinder cleaned and ready.
Drain the water and grind to a smooth batter adding water as required for the batter to become soft.
When the batter is smooth, transfer to a tall bowl, add salt and mix well.
Let the vessel be double the amount of batter you get, as it will ferment to double its size.
Let it ferment overnight.
Steaming the Tatte Idli
We use idli plates to steam these thattai idlis.
Grease with oil and keep it ready.
Bring the steamer filled with water to a boil.
Pour the batter into the plates, filling it to 3/4 height as it will puff up.
I used almost two ladlefuls of batter to fill one plate.
Carefully stack the plates, place them inside the steamer, and cover with the lid.
Steam for 10 mins, and let it stand for 5 minutes before you remove it.
Serve with Ground nut chutney and Idli podi.
Substitutions & Variations
You can replace 1/2 portion of this parboiled with regular raw rice as well. Though there will be difference in texture.
Since this idli gets the texture from sago and poha, its not optional to skip. However, varying proportions can be used for different textures.
If you don't have the thatte Idli plate, you can use regular idli plates too.
And we can use regular Idli batter in these plates too.
If you are looking for some variations, you can season these idlis as well.
Equipment needed for Thatte Idli
We need thatte Idli plates, Idli Steamer. You can use Dhokla plates too if you don't have thatte plates.
Alternatively, you can use regular plates as well.
Storing & Serving Suggestions
Thatte Idli is best served hot as both breakfast or dinner. Serve this with Idli Podi, or Tiffin Sambar and Coconut Chutney.
The batter can be stored in fridge for upto 3-4 days and idlis can be made with cold batter too.
These idlis are best made fresh. These remain soft & fluffy even after few hours.
Leftover batter can be stored in an airtight container in fridge for 3-4 days.
Tips & Important Notes for Making Thatte Idli
Thatte Idli is a simple and easy recipe to follow.
We can either soak all the ingredients together or soak them separately.
I have used grinder to make the batter. However, you can use a mixer grinder as well.
Just ensure you grind it in batches when using mixer jar.
Once the batter is soft and smooth, add salt and mix it well with your hands. This helps in fermenting better.
The batter should be left to ferment in a warm place for 8-10 hours until it has doubled in volume and is light & airy in texture.
This will give you soft and fluffy Idlis
Please do not be tempted to add more water to the batter while grinding the ingredients and also, keep the batter thick after fermenting.
After fermentation, we normally don't mix it. However, there are chances that urad dal will come up. So gently mix it before steaming.
Always steam Thatte Idlis for just 10 mins, and leave it in the steamer for 5 mins.
Allow it to cool down before you run a knife or a spoon to remove it.
Other Idlis to try
Idli Varieties on Spice your Life!
Thatte Idli recipe | How to make Tatte idli or Plate idli
- 3 cup Idli Rice / Parboiled Rice
- 1 cup Urad Dal / Skinned Whole Black Gram
- 1/2 cup Beaten Rice / Medium Poha / Aval
- 1/4 cup Sago / Saggubiyam/ Sabudana
- 1 teaspoon Fenugreek Seeds / Methi
- 1 teaspoon salt
Grinding the Batter
- In a bowl, take the rice with urad dal, poha, sago, and methi, and wash well.
- I usually wash for 2 go 3 times until the water turns clear.
- Fill again with 1/2 inch extra water to the ingredients, cover, and let it soak for at least 4 to 5 hours.
- Once the resting time is over, get the grinder cleaned and ready.
- Drain the water and grind to a smooth batter adding water as required for the batter to become soft.
- When the batter is smooth, transfer to a tall bowl, add salt and mix well.
- Let the vessel be double the amount of batter you get, as it will ferment to double its size.
- Let it ferment overnight.
Steaming the Tatte Idli
- We use idli plates to steam these thattai idlis.
- Grease with oil and keep it ready.
- Bring the steamer filled with water to a boil.
- Pour the batter into the plates, filling it to 3/4 height as it will puff up.
- I used almost two ladlefuls of batter to fill one plate.
- Carefully stack the plates, place them inside the steamer, and cover with the lid.
- Steam for 10 mins, and let it stand for 5 minutes before you remove it.
- Serve with Ground nut chutney and Idli podi.