Thatte Idli recipe | How to make Tatte idli or Plate idli
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.
Servings 12 numbers
Calories 234kcal
Ingredients
- 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
Instructions
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.
Nutrition
Calories: 234kcal | Carbohydrates: 49g | Protein: 7g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 207mg | Potassium: 55mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
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