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Discover the soft, fluffy plate-sized steamed rice cakes from Karnataka. Larger and spongier than regular idlis, these are perfect for a hearty South Indian breakfast, best enjoyed with a side of spicy chutney and hot sambar. Note: This recipe requires 8-12 hours for fermentation.
Soak the Lentils and Rice
Grind the Batter
Ferment the Batter
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Discover the soft, fluffy plate-sized steamed rice cakes from Karnataka. Larger and spongier than regular idlis, these are perfect for a hearty South Indian breakfast, best enjoyed with a side of spicy chutney and hot sambar. Note: This recipe requires 8-12 hours for fermentation.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 195.59 calories per serving with 8.19g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Steam the Thatte Idlis
Rest and Serve
Add 1/2 cup of finely grated vegetables like carrots, beets, or zucchini to the batter just before steaming for added nutrition and color.
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.
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.
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.
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.
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.
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.
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.
One serving, which consists of two Thatte Idlis, contains approximately 280-320 calories. The exact number can vary based on the size of the idlis and accompaniments.
This is usually due to improper fermentation. The batter may not have been kept in a warm enough place or for long enough. Other reasons could be over-mixing the batter after fermentation, which deflates it, or using old urad dal that doesn't grind up fluffy.
Absolutely. A high-speed blender works well. The key is to grind the dal and rice separately and to use cold water to prevent the blender from overheating the batter, which can hinder fermentation.
You can store the fermented batter in an airtight container in the refrigerator for up to 3-4 days. Note that the batter will become more sour each day.
No problem. You can use any small, flat, heat-proof steel plates, shallow bowls, or even the lids of steel containers that can fit inside your steamer.