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Thatte Idli Bliss: Soft as Clouds, Big as Your Plate!

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Chef Curry Do’pyaza

Thatte Idli Bliss: Soft as Clouds, Big as Your Plate!

Namaste Dosto! Kem cho? Kai re bhau? Chef Curry Do’pyaza here, back in your kitchens and ready to bring a smile to your face and a rumble to your tummy! Today, we are diving headfirst into the fluffy, dreamy world of Thatte Idli!

For my Kannadiga friends, you already know the magic I’m talking about. But for the rest of you, prepare to be amazed!

Thatte Idli, also known as plate idli, is a larger, flatter, and softer version of the regular idli. It’s a South Indian breakfast staple, particularly popular in Karnataka.

Occasions for Thatte Idli Love:

This delightful dish isn’t just for breakfast! It graces our tables during:

  • Festivals: Think Ugadi, Diwali, and Sankranti celebrations.
  • Special Occasions: Birthdays, anniversaries, and even just a lazy Sunday brunch.
  • Winter Mornings: The warm sambar and soft idli are perfect to ward off the winter chill.

A Little History Lesson:

Legend says Thatte Idli originated in the Tumkur district of Karnataka. The resourceful cooks there wanted to make idlis that were easier to handle and serve. And thus, the big, beautiful Thatte Idli was born!

Let’s Get Cooking!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 25-30 minutes

Ingredients:

  • Idli Rava (Semolina): 2 cups
  • Urad Dal (Split Black Gram): 1 cup
  • Poha (Flattened Rice): 1/2 cup
  • Methi Seeds (Fenugreek Seeds): 1 teaspoon
  • Salt: To taste
  • Cooking Oil: For greasing

For the Sambar (Lentil & Vegetable Stew):

  • Toor Dal (Split Pigeon Pea): 1 cup
  • Mixed Vegetables: 2 cups (drumsticks, pumpkin, eggplant, okra, tomatoes, onions – choose your favorites!)
  • Tamarind Pulp: 2 tablespoons
  • Sambar Powder: 2 tablespoons
  • Turmeric Powder (Haldi): 1/2 teaspoon
  • Red Chili Powder (Lal Mirch): 1/2 teaspoon (adjust to your spice level)
  • Mustard Seeds (Rai): 1 teaspoon
  • Cumin Seeds (Jeera): 1/2 teaspoon
  • Dry Red Chilies: 2
  • Curry Leaves (Kadi Patta): 1 sprig
  • Asafoetida (Hing): A pinch
  • Oil: 2 tablespoons
  • Fresh Coriander (Hara Dhaniya): For garnish
  • Salt: To taste

Step-by-Step Instructions:

  1. Soaking Time: Wash and soak the urad dal and methi seeds together in enough water for at least 4-5 hours or overnight. Separately, wash and soak the idli rava and poha for about 30 minutes.
  2. Grinding the Batter: Drain the urad dal and methi seeds. Grind them into a smooth, fluffy batter using a grinder or blender, adding water gradually as needed. The batter should be light and airy.
  3. Mixing the Batter: Squeeze out the excess water from the poha and add it to the urad dal batter. Grind again for a minute or two. Now, gently mix in the soaked idli rava and salt.
  4. Fermentation is Key: Cover the batter and let it ferment in a warm place for 8-10 hours, or until it has doubled in size. This is what makes the idlis soft and spongy.
  5. Preparing the Thatte Idli Plates: Grease the thatte idli plates (or small, flat steel plates) with oil.
  6. Steaming the Idlis: Gently pour the fermented batter into the greased plates, filling them about three-quarters full.
  7. Steaming Time: Steam the idlis in a steamer for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Making the Sambar: While the idlis are steaming, let’s make the sambar. Cook the toor dal in a pressure cooker or pot until soft and mushy.
  9. Sautéing the Veggies: Heat oil in a pot. Add mustard seeds, cumin seeds, dry red chilies, curry leaves, and asafoetida. Let them splutter.
  10. Add the chopped onions and sauté until golden brown. Then, add the mixed vegetables, sambar powder, turmeric powder, and red chili powder. Sauté for a few minutes.
  11. Add the cooked toor dal, tamarind pulp, and salt. Bring to a boil, then simmer for 15-20 minutes, or until the vegetables are cooked through.
  12. Garnish with fresh coriander leaves.

Tips for the Best Thatte Idli:

  • Fermentation is Crucial: Don’t skip the fermentation process! It’s what makes the idlis soft and fluffy.
  • Batter Consistency: The batter should be of a pouring consistency, not too thick and not too runny.
  • Greasing the Plates: Make sure to grease the plates well to prevent the idlis from sticking.
  • Steaming Time: Don’t over-steam the idlis, or they will become dry.

Cooking Variations:

  • Gas Stove: Use a traditional idli steamer.
  • Induction Stove: Works perfectly with induction-compatible steamers.
  • Pressure Cooker: You can steam the idlis in a pressure cooker without the whistle.
  • Microwave: While not ideal, you can microwave idlis for a quick reheat, but they might not be as soft.
  • Air Fryer: Not recommended for Thatte Idli.
  • Slow Cooker/Crockpot: Not suitable for this recipe.

Nutritional Information (Approximate per Idli):

  • Calories: 150-200
  • Protein: 5-7 grams
  • Carbohydrates: 30-35 grams
  • Fat: 1-2 grams

Serving Suggestions:

Serve the hot, fluffy Thatte Idlis with the flavorful sambar. A dollop of coconut chutney or a sprinkle of idli podi (gunpowder) adds extra zest!

Time to Cook!

So there you have it, my friends! A delicious and easy recipe for Thatte Idli that you can make in your own kitchen. I hope you enjoy making and eating this delightful dish as much as I do. Try it out, and share the deliciousness with your friends and family. Happy cooking!