Thatte idlis means Plate idlis! In kannada language thatte means Plate generally,that is round in shape.So idlis prepared in these round moulds are specifically called tatte idlis. To make these idlis we need a special stand called idli stand that commonly has 3 plate on a stand that can be locked. Looks somewhat like this 👇
Many south indian hotels have these tatte idlis as special breakfast / snack item in their menu. Usually,they add udad dal,idli rice, poha,sabudana,leftover rice to get that soft spongy idlis that is served with spicy sambar and coconut chutney.
Here is a detailed recipe on how we prepare tatte idlis at home.
Yield: 4
Soft Thatte Idlis | Plate Idlis | Fermented Idlis using mixer
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
4 hours
Total Time
4 hours 30 minutes
Ingredients
- Idli rice / Raw rice - 2 cups
- Urad Dal- 1 cup ( 1 fistfull more if you want softer idlis)
- Methi / Fenugreek seeds - 1/4th tsp
- Poha- 1/4th cup
- Cooked rice - 1/4th cup(optional)
- Salt as per taste
Instructions
- Wash and soak idli rice/raw rice in water for at least 4 hours.
- Separately, Wash and soak udad dal and methi seeds in a bowl for 4 hours.
- Paper-thin Poha can be soaked just before grinding all the ingredients.
- After the soaking is complete, take a mixer jar and add soaked urad dal, methi, poha,cooked rice(leftover rice)and grind into a smooth paste. Transfer it into a large bowl.
- Then, add soaked rice and grind into a coarse paste without adding much water.{Do not make rice paste or else the idlis will become hard]
- Now mix the coarsely ground rice to urad dal paste and mix thoroughly.
- Add salt and keep to ferment in a warm place overnight / atleast 8 hours.
- Next day morning take out the fermented batter and gently mix.
- To prepare idlis heat a idli steamer / a deep bottomed vessel.
- Grease the thatte idli plate with oil.
- Pour a ladle full of idli batter into the plates and arrange it on the stand.
- Lock the idli stand then, Keep the idli stand inside the idli steamer, and steam the idlis for about 20 minutes or so.
- Keep a timer to keep a check on idli cooking time.
- After 20 minutes switch off the flame and let it sit for 5 minutes.
- Then open the steamer and check if idlis are cooked by inserting a toothpick/knife.
- It is cooked if the toothpick/knife comes out clean.
- Remove the plates from the stand and let it cool a bit. Then, take a knife and cut the idlis in the desired shape and size or can be served as the whole idli with sambar and coconut chutney.