easy thatte idli recipe | tatte idli or plate idli | how to make thatte idli
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 9 Servings
- Category: Breakfast
- Cuisine: south india
Ingredients
- 2 cup idli rice / dosa rice / sona masuri rice
- 1 cup urad dal
- ¾ cup thin poha / avalakki / aval
- oil for greasing
Method
- firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice.
- in another bowl soak 1 cup urad dal for 3 hours.
- drain off the water from urad dal and blend to smooth paste adding water as required.
- transfer the smooth and fluffy batter of urad dal into a large bowl.
- in the blender take soaked rice and add ¾ cup of washed thin poha.
- bend to slightly coarse paste adding water as required.
- transfer the rice batter to the bowl of urad dal batter.
- mix well making sure everything is combined well.
- now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
- after 8 hours, batter doubles indicating well fermented with air pockets present.
- add 1½ tsp salt to the batter and mix well.
- mix gently without disturbing the air pockets.
- now grease the thatte idli plate with oil.
- scoop the batter into idli plate greased with oil.
- arrange the idli plate into the stand.
- steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean.
- finally, thatte idlis are ready to serve along with chutney and sambar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.