Thatte Idli Recipe


Thatte Idli Recipe



50 mins
6-7 People
15 mins




Introduction:

 

Growing up in the vibrant streets of South India, I've been fortunate to savor the diverse flavors that define our culinary heritage. Among the many delicacies that grace our tables, one holds a special place in my heart - Thatte Idli. The mere mention of it evokes memories of lazy Sunday mornings, bustling tiffin houses, and the comforting aroma of freshly steamed idlis. Allow me to take you on a journey through the essence of this traditional dish, steeped in history and flavor.

 

From the bustling kitchens of Bengaluru to the quaint households of Tamil Nadu, Thatte Idli has enchanted generations with its simplicity and taste. Made from a blend of rice, lentils, and fenugreek seeds, this iconic dish transcends borders and unites food lovers with its cotton-soft texture and delightful taste.

 

 

 

Recipe of Thatte Idli with Coconut Chutney

 

Ingredients:

 

For Thatte Idli:

  • 1 ½ cup Parboiled idli rice
  • 1 tbsp Sabudana
  • 2 tbsp Poha (flattened rice)
  • 1 tsp Methi seeds (fenugreek seeds)
  • 2 tbsp Ghee
  • ½ tbsp Salt

For Coconut Chutney:

  • ½ cup Fresh coconut
  • 15-16 Curry leaves
  • 2 Green chillies
  • 1 tbsp Cashew nuts
  • 1 inch Ginger
  • Water, as required
  • 1 tsp Salt
  • ½ tbsp Lemon juice
  • 1 tbsp Coconut oil
  • ½ tbsp Chana dal (split chickpeas)
  • ½ tbsp Urad dal (split black lentils)
  • 1 tsp Mustard seeds
  • 1 Dry red chilli

 

 

Instructions:

 

For Thatte Idli:

  1. Wash parboiled rice, urad dal, methi seeds, and sabudana. Soak them in water and keep aside for 6 hours.
  2. Strain out excess water and transfer to a mixer grinder. Add soaked rice, urad dal, sabudana, washed & soaked poha, soaked methi, and a little water.
  3. Grind to a smooth batter and remove it to a bowl. Allow it to ferment for at least 6 hours.
  4. Once fermented, add salt, and water if required. Whip it nicely.
  5. Heat a steamer and grease the thatte idli moulds with ghee.
  6. Pour the batter into the moulds and steam for 10-12 minutes over medium flame.
  7. Once done, demould and serve hot with coconut chutney.

For Coconut Chutney:

  1. In a mixer jar, add fresh coconut, ginger, green chilli, cashew nuts, curry leaves, and water. Grind to a fine paste.
  2. Add salt and mix well.
  3. Heat coconut oil in a pan. Add chana dal, urad dal, and roast for a few minutes.
  4. Add mustard seeds, dry red chilli, curry leaves, and let it splutter.
  5. Pour this tempering over the ground chutney.
  6. Coconut chutney is ready to serve.

 

Enjoy your delicious Thatte Idli with flavorful Coconut Chutney!

 

 

 

About the Recipe:

 

Thatte Idli, also known as "plate idli," derives its name from its unique shape resembling a plate. This South Indian delicacy is crafted from a blend of soaked rice, lentils, fenugreek seeds, and tapioca pearls, which are ground into a smooth batter and left to ferment overnight. The overnight fermentation ensures a light and airy texture, resulting in idlis that are soft and fluffy.

 

 

Cooking Tips:

 

  1. Soak the rice, lentils, fenugreek seeds, and tapioca pearls for at least six hours to ensure they blend well.
  2. Grind the soaked ingredients into a smooth batter, adding water as needed to achieve the right consistency.
  3. Ferment the batter overnight to allow for proper fermentation and achieve the desired softness in the idlis.
  4. Steam the idlis in a flat, round mold to achieve the traditional plate-like shape.
  5. Serve hot with coconut chutney and sambar for an authentic South Indian experience.

 

 

Pairing Guide:

 

Thatte Idli pairs perfectly with a variety of accompaniments, including coconut chutney, sambar, and spicy tomato chutney. For a complete meal, serve it alongside traditional South Indian dishes like masala dosa, vada, and pongal.

 

 

 

10 Frequently Asked Questions about Thatte Idli:

 

  1. What is Thatte Idli? Thatte Idli is a South Indian delicacy made from a fermented batter of rice, lentils, fenugreek seeds, and tapioca pearls. It is known for its plate-like shape and soft, fluffy texture.

  2. How is Thatte Idli different from regular idli? Thatte Idli is larger in size and has a flat, plate-like shape compared to regular idlis. It is also made with a blend of rice, lentils, fenugreek seeds, and tapioca pearls, giving it a unique texture and flavor.

  3. Can I make Thatte Idli without tapioca pearls? While tapioca pearls add to the texture of Thatte Idli, you can omit them if unavailable. However, tapioca pearls contribute to the softness and fluffiness of the idlis.

  4. How long does it take to ferment Thatte Idli batter? It takes approximately 6-8 hours for the Thatte Idli batter to ferment properly. Overnight fermentation is recommended to achieve the desired texture and taste.

  5. What is the best way to steam Thatte Idli? Thatte Idli is traditionally steamed in a flat, round mold to achieve its plate-like shape. Steam the idlis for 10-12 minutes until they are cooked through and have a soft, fluffy texture.

  6. What are the best accompaniments for Thatte Idli? Thatte Idli pairs well with coconut chutney, sambar, and spicy tomato chutney. You can also serve it with traditional South Indian dishes like masala dosa, vada, and pongal.

  7. Can I freeze Thatte Idli batter? Yes, you can freeze Thatte Idli batter for future use. Transfer the batter to an airtight container and freeze it for up to one month. Thaw the batter in the refrigerator before using it.

  8. How do I reheat Thatte Idli? To reheat Thatte Idli, steam them for a few minutes until heated through. Alternatively, you can microwave them for 30-60 seconds until warm.

  9. Can I make Thatte Idli without fermenting the batter? While fermenting the batter is essential for the traditional texture and taste of Thatte Idli, you can make instant versions using alternatives like semolina or vermicelli.

  10. Is Thatte Idli gluten-free? Yes, Thatte Idli is gluten-free as it is made from a combination of rice, lentils, fenugreek seeds, and tapioca pearls. It is suitable for those with gluten intolerance or celiac disease.

 

Whether enjoyed as a hearty breakfast or a comforting snack, Thatte Idli continues to captivate palates with its timeless appeal and irresistible flavor. So, gather your ingredients, and embark on a culinary journey to savor the essence of South India's culinary heritage.