Thatte idli recipe /Thattu plate idli /Tatte idli

This Thatte idli recipe is a special breakfast prepared predominantly all over Karnataka state. Thatte means plate in Kannada that’s the reason we pour in plates and steam. Its flat but very soft and spongy like a feather. In hotels they add some baking soda before steaming idli’s but With right ingredients and amount we get the exact texture and softness.These thattu idli’s are very easy to make as we do for normal idlis but we add extra 2 more ingredients that’s the difference. Adding Aval gives the softness and Javvarisi gives that fluffiness that are needed to make this Thatte idli recipe. In hotels they serve it with little butter on top of hot idli’s which is totally divine.You can do it in a mixer jar but

grind it finely to get that nice mouth feel. Definitely there will be texture difference when you grind in a wet grinder.Do try this type of idli once you will love it for ever.

More recipes:

soft mallige idli recipe /kottamuthu idli/kushboo idli

easy rava idli recipe / Instant suji idli

kollu idli recipe /horse gram idli dosa/kulith idli

homemade idli podi with whole black uraddal/karuppu ulundhu

Black rice idli /kavuni arisi idli /marudhuskitchen

kanchipuram idlis / Kudalai idli(kancheepuram temple style)

4 in 1 batter with Ragi /soft idli’s dosa,uthappam appam

How to make soft idlis with idli rice/idli recipe/southIndian idli recipe

Thatte idli recipe /Thattu plate idli /Tatte idli

INGREDIENTS;

Idli rice – 3 cups
Whole urad dal/urutu ulundhu – 1 cup
Vendhyam/fenugreek seeds – 1 tsp
Aval /flattened rice – 1/2 cup
Javvarisi/sago – 1/2 cup
Rock salt/kallupu as needed
Some oil to grease plate

METHOD:

1.Soak idli rice, urad dal,vendhyam & javvarisi after washing it 4-5 times for 4-5 hours.
2.After its soaked well just before 10 minutes of grinding wash and soak Aval.
3.Add soaked rice mixture along with soaked Aval grind to a smooth paste.
4.Grind little thin than the idli batter but not too much(don’t make it thin do grind as shown in above video).
5.Add rock salt and beat well.
6.Allow it to ferment for 6-8 hours.
7.After fermentation just mix it gently without over beating the mixture.

8.Now keep idli pan with water to heat.
9.Pour batter in greased idli plates.
10.Steam for 10 minutes take out when cool scoop off the idli’s.
11.Serve with hot sambar& chutney of your choice.