Thatte Idli Recipe | Make Hotel Style Plate Idli & Chutney

Thatte Idli Recipe | Tatte Idli or Plate Idli | How to Make Thatte Idli with detailed photo and video recipe. This popular idli variant recipe from Karnataka cuisine is prepared on a flat plate. These idlis are very soft, thin, and bigger than traditional ones. They are hugely popular in Bangalore and the Mysore region and are typically served in Sagar or Darshini’s hotel for morning tiffin or breakfast.

Thatte Idli Recipe | Tatte Idli or Plate Idli | How to Make Thatte Idli with step-by-step photo and video recipe. In Kannada, that means plate, and cooking idlis on a flat, thin plate derives the name for this idli. These idlis are unique to Kannada cuisine and are mainly prepared with rice, urad dal, poha, or sabudana. They taste great when served with coconut sambar and coconut chutney.

Even though the recipe is specific to Karnataka, there are several variations to this simple idli recipe. Generally, in tiffin centres or casual hotel dining, thatte idli recipe is prepared with leftover steamed rice from the previous day’s lunch or dinner menu. It is ground into a smooth paste with urad dal, poha and a pinch of baking soda, and later steamed in round-shaped plates. Initially, it all started with the idea of using plates in the place of idli stands to produce bigger idlis and less labour work for those idli stands. Eventually, it became a standard and myriad versions started to follow it. Today, plate idlis can be seen prepared with idli rice, sabudana / poha, and the regular idli batter.

While the recipe for Thatte Idli is straightforward, there are some tips, suggestions and serving ideas. Firstly, in the recipe post, I used a plate idli stand specifically designed to prepare these idlis. But the same can also be prepared in a dhokla stand, an idli stand, and steel glasses or cups if you do not have these stands. Secondly, I did not add baking soda before steaming these idlis, but you can pinch it just before steaming. Ideally, fermented batter is the best to prepare this soft and spongy idli. Lastly, these idlis taste great when served with chutney and sambar. But it tastes great with just chutney combinations like tomato chutney, onion chutney and coconut chutney.

Finally, please visit my other similar Idli Recipes Collection, which includes this post on Thatte Idli recipe. It includes recipes like rava idli, sabudana idli, idli with idli rava, vermicelli idli, poha idli, stuffed idli, ragi idli, oats idli, bread idli, mini idli and jackfruit idli recipe. Further, do not forget to visit my other recipe collections like,

• Dosa Recipes Collection
• Breakfast Recipes Collection
• Rice Recipes Collection

About Thatte Idli

It is a popular South Indian flat-plate idli recipe, prepared with rice and urad dal on a flat plate rather than traditional idli cups or moulds. Thatte Idli, which means plate idli, is a staple breakfast, particularly in Karnataka. Due to its shape and large size, the idli turns out to be soft and moist compared to the traditional idlis. This is mainly due to the size, and it gets steam-cooked evenly. Initially, the recipe is believed to have originated from small towns or local highway vendors, but has become a sensational hit across all states of South India.

The traditional way to make Thatte Idli is with rice and urad dal fermented idli batter. But it can also be made with many different variations. The most common other way is the Masala variant. A thin layer of potato masala is added on top of the idlis. The other variant is to make the same idlis with rava. In other words, use rava idli batter and steam it in plates. In addition, different types of millets can be used to make these Plate Idli. Lastly, you can also make a vegetable-based dish by adding different kinds of vegetables to it.

Video Recipe

Recipe Card for Thatte Idli Recipe

How to Make Thatte Idli with Step-by-step Photos

1. firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice.
   
2. in another bowl soak 1 cup urad dal for 3 hours.
   
3. drain off the water from urad dal and blend to smooth paste adding water as required.
   
4. transfer the smooth and fluffy batter of urad dal into a large bowl.
   
5. in the blender take soaked rice and add ¾ cup of washed thin poha.
   
6. bend to slightly coarse paste adding water as required.
   
7. transfer the rice batter to the bowl of urad dal batter.
   
8. mix well making sure everything is combined well.
   
9. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
   
10. after 8 hours, batter doubles indicating well fermented with air pockets present.
    
11. add 1½ tsp salt to the batter and mix well.
    
12. mix gently without disturbing the air pockets.
    
13. now grease the thatte idli plate with oil.
    
14. scoop the batter into idli plate greased with oil.
    
15. arrange the idli plate into the stand.
    
16. steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean.
    
17. finally, thatte idlis are ready to serve along with chutney and sambar.
    

Notes

• firstly, make sure to blend the urad dal paste into a very smooth and fluffy batter.
• also, grind the rice batter into a slightly coarse consistency.
• additionally, using idli rice helps to get smooth and fluffy idli.
• finally, the same thatte idli batter can be poured into idli plate to make soft mallige idli.