Today I thought of introducing to you all, one of the idli variant made in Karnataka … i am sure for any kannadiga this dish needs no introduction. Thatte means plate, basically it's a plate sized idli..just melt in mouth texture as soft as a cotton ,which stays soft for hours together.Very ideal to pack for a travel too.
A journey on Bangalore-Mysore road is incomplete without eating the hot piping fluffy thatte idlis in Bidadi. Making thatte idli at home is not at all difficult . If you have Thatte idli / Dokhla stand ,u can make them easily, u can even make it in normal idli moulds, but I would prefer to make it only wit thatte stand.
Typically cooked rice and beaten rice is added while making thatte idli batter which gives that softness to idli. But there are different recipes for this. This is my tried and tested recipe.
There are different recipes for this in the net.. I follow the recipe from a blog called "cook with a smile" which works fine with me ..
Type: Breakfast/ Dinner
4 cups Raw Rice / idli rice
1 cup Urad Dal / split black gram
1 cup Thick beaten rice/ Poha
1/2 cup Sabudana Sago
1/2 tsp Cooking Soda ( optional )
to taste Salt
Ghee to grease the idli plates
1.Wash all the ingredients and soak each seperately, for 4-5 hours .
2.Grind the urad dal first into very very smooth paste adding enough water.Do not add water at once. Add it in intervals. Try to add as less as possible.
3.Once , urad dal is done ,take it in a big vessel.
4.Now grind rice, poha and sabudana adding little water. Grind them all together into smooth batter . The final batter should be smoother than the normal idli batter.
5.Transfer the ground batter to the same big vessel which has grounded urad dal, add salt , mix well and keep aside for fermentation .
6.Let it ferment for 10-12 hours ...( please note: if u r in a humid place, u need not ferment for so long , idlis would turn sour)
7.Morning the batter would have fermented . Mix gently before pouring into greased plates. Check the consistency . The batter should not be too watery nor too thick, just slightly thin.
8.Heat water in a steamer.If you are adding soda , add at this stage and mix. Grease idli plates with oil .Pour the batter into plates .
9.Steam for 10-12 mins on medium flame.Prick a fork or knife,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a greased or wet spoon or knife.
10.Thats it soft, spongy Thatte Idli's are ready to serve..
I served them with Chettinad Pasi paruppu sambar and coriander chutney.
It can be served with any of ur choice chutney/ Sambar.
Thatte idli stand is easily available in any South Indian steel shops.
Do not add lot of water while grinding, as sabudana and poha absorbs a lot of water while getting soaked.
Do leave the plates to cool down for few mins before you remove from the mould, otherwise the idli will brake.