Thatte Idli
Large, soft idlis with a light, airy texture and gentle tang from fermentation. This Karnataka favorite is steamed in flat plates, making each idli broad, spongy, and perfect for chutney or sambar.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Wash the idli rice well and soak it in plenty of water for 6 hours.2.Wash the urad dal and fenugreek seeds together and soak them for 6 hours.3.Keep the poha aside and rinse it lightly just before grinding. - mix · ~25 min
Grind the batter.
1.Drain the urad dal and fenugreek seeds, then grind with a little water to a light, fluffy batter.2.Drain the rice and grind it with the rinsed poha, adding water as needed, to a slightly grainy batter.3.Combine both batters in a large bowl and mix well with your hand for 1 to 2 minutes.TIPKeep the urad batter airy and avoid adding too much water at once. - rest · ~480 min
Ferment the batter.
Add salt and mix well. Cover the bowl and leave the batter in a warm place for about 8 hours, until it rises, turns airy, and smells mildly tangy.
TIPLeave enough room in the bowl because the batter will expand as it ferments. - prep · ~5 min
Prepare the steamer and plates.
Add water to the steamer and bring it to a gentle boil. Lightly grease the thatte idli plates with oil and stir the fermented batter gently once.
- steam · ~12 min
Steam the thatte idlis.
1.Pour the batter into the greased plates, filling each one about three-quarters full.2.Place the plates in the steamer and steam over medium heat for 10 to 12 minutes.3.Check with a clean toothpick or knife; it should come out clean from the center.TIPDo not steam on very high heat, or the tops can turn wet and dense. - rest · ~2 min
Cool the idlis briefly.
Turn off the heat and let the idlis sit for 2 minutes. This helps them firm up slightly and release more easily from the plates.
- serve
Unmold and serve the thatte idlis.
Loosen the edges gently with a spoon, lift the idlis out, and serve hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the urad dal until very light and fluffy; this trapped air is what gives thatte idli its signature spongy lift.
- 2Keep the rice batter slightly grainy, not completely smooth, so the idlis hold their broad shape and soft bite.
- 3Mix the combined batter with your hand, not just a spoon; the warmth helps kick-start fermentation.
- 4Use a large bowl for fermenting because this batter rises noticeably and can overflow overnight.
- 5After fermentation, stir only once gently before steaming so you do not knock out the air bubbles.
- 6Steam on medium heat only; aggressive boiling can drip condensation onto the idlis and make the tops sticky.
- 7Let the steamed idlis rest for 2 minutes before unmolding so they release cleanly from the thatte plates.
- 8Leftover thatte idlis reheat best by steaming for a few minutes rather than microwaving, which can toughen them.
Adapt it for your goals.
Mini-idli
Steam the same batter in regular idli molds for smaller portions that are easier to pack or serve for breakfast.
slightly sourSlightly-sour
Ferment a little longer in cool weather if you prefer a more pronounced tang and a lighter, more open crumb.
millet mixMillet-mix
Replace part of the idli rice with little millet or foxtail millet for a nuttier flavor and a whole-grain style idli.
Why this is on our healthy list.
Fermented and Easy on Digestion
The fermented rice-and-urad batter is traditionally valued for being lighter to digest than an unfermented batter.
Plant Protein from Urad Dal
Urad dal adds plant-based protein, making these idlis more balanced and sustaining than a rice-only dish.
Low-Oil Cooking Method
Thatte idli is steamed and uses only a little oil for greasing, keeping the dish naturally light.
Frequently asked questions
Usually the urad batter was not whipped light enough, the batter did not ferment well, or the idlis were steamed on heat that was too high.
