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Aye Aye Aye! Thatte Idli, So Fluffy, So Good, Hai Hai!

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Chef Curry Do’pyaza

Aye Aye Aye! Thatte Idli, So Fluffy, So Good, Hai Hai!

Namaste Doston! Kem cho? Kai Po Che! Chef Curry Do’pyaza here, back in your kitchens and in your hearts! Today, we’re diving deep into the soft, pillowy world of Thatte Idli. This isn’t just any idli, my friends. This is the king-sized, super-soft, melt-in-your-mouth idli that’ll make you say “Wah!” with every bite.

Thatte Idli, also known as Plate Idli, is a beloved dish, especially in Karnataka. Think of it as the gentle giant of the idli family!

When do we feast on these beauties?

Thatte Idli isn’t just for breakfast, my friends. We enjoy it during festivals like Ugadi and Sankranti. It’s perfect for a lazy Sunday brunch, a quick and satisfying dinner, or even as a special treat for unexpected guests. Imagine serving these warm, fluffy idlis to your loved ones on a chilly winter morning. They are sure to be delighted!

A Little History Lesson, Just for Fun!

Legend has it that Thatte Idli originated in a small town near Bangalore. A clever cook wanted to make idlis that were larger and softer than the regular ones. And thus, Thatte Idli was born! The name “Thatte” comes from the Kannada word for “plate,” because these idlis are traditionally steamed in large, flat plates.

Let’s Get Cooking!

Here’s what you’ll need to create these fluffy wonders in your own kitchen.

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 20-25 minutes

Ingredients:

  • 2 cups Idli Rava (Semolina)
  • 1 cup Urad Dal (Split Black Gram)
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • Salt to taste
  • Water, as needed
  • Oil, for greasing

Let’s Make Magic Happen!

  1. Soak it Up: Wash the Urad Dal and Methi Seeds thoroughly. Soak them in enough water for at least 4-5 hours, or preferably overnight. This is important for a light and airy idli.
  2. Grind it Fine: Drain the Urad Dal and Methi Seeds. Grind them in a wet grinder or blender until you get a smooth, fluffy batter. Add water little by little as needed. The batter should be thick but pourable.
  3. Mix it Up: In a large bowl, mix the Idli Rava with the Urad Dal batter. Add salt to taste. Mix well with your hand.
  4. Let it Ferment: Cover the bowl and let the batter ferment for at least 8-10 hours, or overnight. The batter should rise and become bubbly. This is the secret to fluffy idlis!
  5. Steam it Right: Grease the Thatte Idli plates (or any small, flat plates) with oil. Pour the batter into the plates, filling them about ¾ full.
  6. Cook it Up: Steam the idlis in a steamer for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Serve it Hot: Let the idlis cool slightly before removing them from the plates. Serve them hot with your favorite chutney and sambar!

Chef Curry’s Top Tips for Thatte Idli Perfection:

  • Fermentation is Key: A well-fermented batter is crucial for soft and fluffy idlis. Don’t rush the process!
  • Right Consistency: The batter consistency should be perfect. Not too thick, not too runny.
  • Grease Generously: Don’t skimp on the oil when greasing the plates. This will prevent the idlis from sticking.

Cooking it Your Way!

  • Gas Stove: The classic method! Use a traditional idli steamer or a large pot with a steamer insert.
  • Induction Stove: Works just like a gas stove. Just make sure your steamer is induction-compatible.
  • Pressure Cooker: You can steam the idlis in a pressure cooker without the whistle. Add enough water to the cooker and steam for the same amount of time.
  • Microwave: While not ideal, you can microwave the idlis in a microwave-safe container. Add a little water to the container and microwave for a few minutes, checking for doneness. Be careful, they can get rubbery!
  • Air Fryer: Not recommended for idlis.
  • Slow Cooker/Crockpot: Not recommended for idlis.

Nutritional Information (Approximate per Idli):

  • Calories: 80-100
  • Protein: 3-4 grams
  • Carbohydrates: 15-20 grams
  • Fat: 1-2 grams

Serving Suggestions:

Thatte Idli is best served hot with:

  • Coconut Chutney
  • Tomato Chutney
  • Sambar
  • Mutton Curry (A popular choice in many households!)
  • Idli Podi (Gunpowder)

Time to Get Cooking, Yaar!

So there you have it, my friends! The secret to making the most amazing Thatte Idli in your very own kitchen. Go ahead, try this recipe, and share the joy of these fluffy delights with your family and friends. They will be so grateful for your efforts!