How To Make Thatte Idli At Home

Thatte idli is a traditional South Indian breakfast delicacy known for its large, plate-like shape. This soft and fluffy dish is perfect for breakfast or a light meal! Here's how you can make it at home:

Ingredients You'll Need

Two cups rice, one cup urad dal (split black gram), 1/4 cup poha (flattened rice), salt to taste, water as needed, and oil for greasing.

Step One

Wash the rice, urad dal, and poha, separately. Soak the rice and urad dal in water for 4-6 hours. Soak the poha for about 30 minutes before grinding.

Step Two

After draining the water from the urad dal, grind it into a smooth and fluffy batter by adding water as needed. Separately, grind the rice into a slightly coarse batter. Mix both batters in a large bowl. Lastly, add the soaked poha and grind to a smooth paste. The consistency should be thick but pourable.

Step Three

Cover the batter and let it ferment in a warm place for 8–12 hours or overnight. The batter should rise and become slightly bubbly.

Step Four

Grease thatte idli plates with oil. You can even use the small steel plates you have at home. Pour the fermented batter into the plates, filling them halfway.

Step Five

Place the idli plates in a steamer and steam for about 15–20 minutes on medium heat. To check if they're done, insert a toothpick or knife in the centre; it should come out clean.

Cool and Serve

Let the idlis cool slightly before removing them from the plates. Serve hot with coconut chutney, sambar, or your favourite side dish.