Best Thatte Idli Recipe:
Thatte Idli Recipe | Plate Idli | How to Make Tatte Idly Recipe is step by step following instructions recipe. A trendy idli variant recipe is making from Karnataka cuisine ready on a plane plate. These idlis are very soft with thin thickness and bigger in size compared to usual idli. It is extremely popular in Bangalore, Mysore area and is usually served in Sagar or darshini’s hotel for morning Tiffin or Breakfast Food.
Even though the breakfast recipe is particular to Karnataka, there are some variations to this simple idli recipe. Usually, in Tiffin centers or casual dining in hotels, thatte idli recipe is ready with available steamed rice from the previous day’s lunch or dinner menu. It is mainly grounded to smooth paste with urad dal, poha, and a pinch of baking soda and presently steamed in round shaped plates.
In the beginning progress with the plan of using plates in the place of idli stand is to make better idlis and less labor work of those idli stands. Finally, it became regular and many versions started to follow it. Today tatte idli recipe or plate idli can be seen ready with idli rice, sabdudana / poha and also with the standard idli batter.
Ingredients (1 cup = 250 ML)
- 2 cup idli rice / dosa rice / Sona masuri rice
- 1 cup urad dal
- ¾ cup thin poha / avalakki / aval
- Oil for greasing
- Cups – grams
- First of all, in a large mixing bowl soak 2 cups idli rice for 5 hours. Otherwise, use dosa rice / Sona masuri rice.
- In an additional bowl soak 1 cup urad dal for 3 hours.
- Exhaust off the water from urad dal and merge to smooth paste adding water as necessary.
- Move the smooth and fluffy pound of urad dal into a large bowl.
- In the mixer take soaked rice and add ¾ cup of washed slight poha.
- Twist to a little coarse paste adding water as essential.
- Shift the rice batter to the bowl of urad dal batter.
- Mix up well making sure all is combined well.
- At this time cover and rest in hot place for 8-10 hours or till the batter ferments and doubles.
- After 8 hours, batter doubles representing well fermented with air pockets present.
- Put in 1½ tsp salt to the batter and blend well.
- Combine smoothly without disquieting the air pockets.
- Now grease the thatte idli plate with oil.
- Measure the batter into idli plate greased with oil.
- Place the idli plate into the stand.
- Mist for 20 minutes on medium fire or till a toothpick inserted comes out fresh.
- As a final point, thatte idli recipe is prepared to serve along with chutney and sambar.