Thatte Idli
Karnataka large flat plate-shaped soft idli served with chutney.
For 2 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Rinse idli rice, poha, and fenugreek seeds together in a large bowl
- b.Rinse the urad dal separately until the water runs clear
- c.Soak both mixtures in filtered water for 4 to 6 hours
TIPUsing high-quality aged idli rice ensures a better texture and more consistent rise. - 2
Step 2
- a.Grind the urad dal into a very smooth, fluffy paste using minimal water
- b.Grind the rice and poha mixture into a slightly coarse consistency
- c.Combine both batters with salt and let ferment in a warm place for 8 to 12 hours
TIPAvoid over-grinding the rice; a slight graininess helps the idli maintain its signature structure. - 3
Step 3
TIPLet the idlis rest for two minutes after steaming before unmoulding to prevent the edges from tearing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It should be thick but pourable, similar to pancake batter. Adjust water while grinding carefully.
- 2Using cold water while grinding, especially in a blender, prevents the batter from overheating and ensures good fermentation.
- 3Do not overmix the batter after fermentation. A gentle stir is all that's needed to combine it.
- 4The secret to the classic soft texture is the addition of poha and the fluffy grinding of urad dal.
- 5If you live in a cold climate, place the batter in a preheated (and turned off) oven or an Instant Pot on the 'Yogurt' setting to aid fermentation.
- 6Let the idlis cool for a few minutes before demolding. This helps them come out cleanly without breaking.
Adapt it for your goals.
Vegetable Thatte Idli
Add 1/2 cup of finely grated vegetables like carrots, beets, or zucchini to the batter just before steaming for added nutrition and color.
Spiced Thatte IdliSpiced Thatte Idli
Prepare a tempering by heating 1 tsp of oil and sputtering 1/2 tsp mustard seeds, 1 tsp chana dal, and a few curry leaves. Add this to the batter before steaming for a savory flavor.
Millet Thatte IdliMillet Thatte Idli
For a healthier alternative, replace 1 cup of idli rice with 1 cup of foxtail millet or kodo millet. The soaking and grinding process remains the same.
Why this is on our healthy list.
Promotes Gut Health
As a fermented food, Thatte Idli is a natural source of probiotics, which help maintain a healthy balance of gut bacteria, improve digestion, and boost the immune system.
Complete Protein Source
The combination of rice (a cereal) and urad dal (a legume) provides all the essential amino acids, making it a complete protein. This is particularly beneficial for those on vegetarian or plant-based diets.
Easily Digestible
The process of soaking, grinding, and fermenting breaks down the complex starches and proteins in the rice and lentils, making the idlis very light and easy for the body to digest and absorb nutrients from.
Low in Fat and Calories
Since Thatte Idlis are steamed and not fried, they are naturally low in fat and calories, making them an excellent meal choice for weight management and overall health.
Frequently asked questions
Yes, Thatte Idli is a very healthy breakfast option. It is steamed, making it low in fat and calories. The fermentation process breaks down nutrients, making them easier to digest, and also introduces beneficial probiotics for gut health. The combination of rice and lentils provides a good balance of carbohydrates and protein.