Bite into the softness of steaming hot Thatte Idlis!!
The origin of Thatte Idli can be traced to the word ‘Thatte’ in Kannada, which means a flat and circular plate used to steam the Idlis.
Known to originate in ‘Bidadi’ Ramnagara District, nestled between Mysuru and Bengaluru Highway, the cities that mass popularised Thatte Idli.
It is sprinkled with spicy Podi and bathed in generous pourings of Desi Gir Cow A2 Ghee.
Podi
Podi is a spicy and savoury, grounded dry chutney or seasoning.
A potent combination of lentils, seeds and spices, Podi’s ingredients and proportions variates basis the culinary history of the region it comes from. A strong condiment creating a riot of flavours in the piping hot Thatte Idli.
Thatte Idli
Thatte Idli, larger and thicker than its more popular cousin, idlis, is more than a breakfast but less than a meal.
Thatte Idli then satiated the love for idlis of the farmers of Ramnagara. Today Thatte Idli fas found its way to the rickshaw stalls and luxury hotels alike, common in the streets of Bengaluru and Mysuru, serving the culinary needs of the busy city dwellers.
Next time try making the soft Thatte Podi Idlis at home, with some heavenly taste of Native A2 Ghee. Best served with coconut chutney, sambar or some spicy hot curry.
More than an idli, just enough for a small meal.
RECIPE THATTE IDLI -SERVES 6-8
Ingredients
- Parboiled idli rice - 3 cups
- Urad dal - 1 cup
- Poha flakes - 1/2 cup
- Sabudana - 2 Tbsp
- Salt (as per taste)
- Fenugreek seeds -1 tsp
- Coconut or Sesame Oil for greasing
- Desi ghee
- Home made podi
METHOD
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Wash and soak the rice in a medium bowl.
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In separate bowls soak the urad dal, fenugreek seeds, poha and sabudana.
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Leave everything covered for 5-6 hours.
- Drain the methi seeds and grind in a grinder. Then add the urad dal and grind until it is soft and fluffy. Set aside.
- Drain and add the rice, poha and sabudana in batches to the grinder and grind to a coarse texture adding a little water as necessary. The batter should be grainy to the touch.
- Mix both the batters together and leave it in a warm place to ferment overnight or for 8-9 hours.
- The batter should have risen well.
- Add salt and mix it gently without knocking the air out.
- Take out the thatte idli moulds and add a drop of oil on each plate for greasing
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Pour the batter half way and tap to remove any air pockets.
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Add water in the steamer and let it get warm.
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Place the stand inside the steamer and close the lid.
- Steam for 10-12 minutes and check if the batter has lost its shine and turned opaque.
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Use a toothpick to check if the idlis are cooked through. Touch lightly on the top with a finger tip, the surface should feel dry and not sticky.
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Take out the stand and leave it to settle for about 5-8 minutes.
- Using a knife , run it around the edge of the plate to loosen it. Turn it over and gently unmold the idlis. It should come away easily.
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Top generously with spicy podi and generous dollops of desi ghee.
- Serve with filter coffee on the side.
Thatte idlis can also be made with regular idli batter and eaten with sambhar and chutney. The texture may vary slightly.
