Introduction:
Thatte Idli, also known as Plate Idli or Tatte Idli, is a popular South Indian dish that originated in the state of Karnataka. It gets its name from its unique shape, resembling a plate or saucer. Thatte Idli is larger in size compared to regular idlis and has a fluffy texture that melts in your mouth. In this blog post, we will guide you through the step-by-step process of preparing delicious Thatte Idli in your own kitchen.
Ingredients:
For Thatte Idli Batter:
- 2 cups idli rice
- 1 cup urad dal
(split black lentils)
- 1 teaspoon fenugreek
seeds (methi seeds)
- Salt to taste
- Water for soaking
and grinding
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard
seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
(split Bengal gram)
- A few curry leaves
- A pinch of
asafoetida (hing)
Instructions:
1. Soaking the
Rice and Lentils:
·
Wash the idli rice thoroughly and soak it in water for
about 4-5 hours.
·
In a separate bowl, wash the urad dal and fenugreek seeds
together and soak them in water for about 4-5 hours.
2. Grinding
the Batter:
·
Drain the water from the soaked rice and urad dal.
·
In a wet grinder or a high-speed blender, grind the urad
dal and fenugreek seeds together until you get a smooth and fluffy batter. Add
water gradually as needed.
·
Transfer the urad dal batter into a large mixing bowl.
·
Grind the soaked rice into a slightly coarse paste. Add
water gradually while grinding.
·
Combine the rice batter with the urad dal batter and mix
well.
·
Add salt to taste and mix the batter thoroughly.
·
Cover the bowl and let the batter ferment in a warm place
for about 8-10 hours or overnight. Fermentation is essential for the fluffy
texture and distinct flavor of Thatte Idli.
3. Preparing
the Tempering:
·
Heat oil in a small pan over medium heat.
·
Add mustard seeds and let them splutter.
·
Add urad dal and chana dal and sauté until they turn
golden brown.
·
Add curry leaves and asafoetida and sauté for a few
seconds.
·
Turn off the heat and set the tempering aside.
4. Making
Thatte Idli:
·
Grease the Thatte Idli plates or any large, flat idli
plates with oil.
·
Fill each cavity of the idli plate with the fermented
batter, leaving some space for the idlis to expand.
·
Pour a little bit of the prepared tempering on top of
each idli cavity.
·
Steam the Thatte Idlis in a steamer or idli cooker for
about 15-20 minutes or until they are cooked through. Insert a toothpick or a
knife into an idli to check if it comes out clean.
·
Once the idlis are cooked, remove them from the steamer
and let them cool for a minute.
·
Use a spoon or a knife to gently remove the Thatte Idlis
from the plates.
5. Serving:
·
Serve the hot and fluffy Thatte Idlis with coconut
chutney, sambar, or any other accompaniment of your choice.
·
Thatte Idlis can also be enjoyed with a drizzle of ghee
or a side of coconut oil for added flavor.
Tips:
- Fermentation plays a
crucial role in the texture and taste of Thatte Idli. Ensure the batter is
well-fermented to achieve the desired lightness and fluffiness.
- You can adjust the
amount of fenugreek seeds according to your preference. Adding fenugreek
seeds helps in the fermentation process and adds a subtle flavor to the
idlis.
- The tempering adds
an extra burst of flavor to the idlis. Feel free to customize the
tempering ingredients according to your taste.
Conclusion:
Thatte Idli is a delightful and satisfying
South Indian dish that brings authentic flavors to your plate. With its soft
and fluffy texture, it is a perfect breakfast or brunch option. By following
the step-by-step instructions in this blog post, you can easily recreate this
traditional delicacy in your own kitchen. So, gather the ingredients, get your
idli plates ready, and treat yourself to a plateful of delicious Thatte Idli.