Breakfast, Idli

Thatte Idli | ಬಿಡದಿ ತಟ್ಟೆ ಇಡ್ಲಿ | How to make super soft, fluffy Bidadi Thatte Idli | Vegan, GF

Thatte Idli

What is Thatte Idli?

Thatte Idli {In Kannada, Thatte = plate, Idli = idli (steamed rice based cake)} is a popular dish that has its origins in Bidadi  – an industrial suburb just outside Bangalore enroute Mysore – but is now popular all over Bangalore and South Karnataka. The proportion of the ingredients (mainly rice and Urad Dal) for the normal and Thatte Idli vary a bit, and so does the thickness of the Idli. Usually, one thick Idli suffice.  Just the way Maddur Vade is famous along the same route between Mysore and Bangalore, Thatte Idli from Bidadi or Tumkur (another town in South Karnataka) are equally popular.

This batter can be made with Urad dal + Idli Rice or Idli Rava, and I chose the latter. The textures and final product are the same, but I find it fairly easy to make it with Idli Rava, however a bit of caution needs to be exercised with both ingredients not to make the batter too thick or too runny.

The latter method especially would make the idlis sunken flat (and we do not want that). This idli is very heavy for breakfast, so even half or 3/4 of a Thatte Idli would fill you up till lunchtime.  As this is steamed and oil free too, its recommended for those in convalescence too.

Thatte IdliPin

What is Thatte Idli served with?

Addition of Benne (white unsalted hand churned butter) or Ghee (clarified butter) as a topping to this Idli is very popular. You may serve it as is with Darshini type Sambhar / Udupi Sambhar and Coconut Chutney / Molagapudi on the side for a complete Vegan meal option.

My next project  on the anvil is to make Ragi Thatte Idlis for diabetics that they could enjoy as a complete meal, although we make the normal Ragi Idlis for breakfast often (Reminds me I need to post the recipe for Ragi Idli too :p)

Thatte IdliPin

Other authentic breakfast recipes from Karnataka on the blog

Akki Rotti (flattened , unleavened rice flour bread)

Pin

Avarekaalu Akki Thari Uppittu (field beans Upma with Rice Rava)

Pin

Davangere Benne Dose

Pin

Kharabhath (Upma with veggies and a special spice powder)

Pin

Set Dosa 

Pin

Shavige Uppittu (vermicelli Upma)

Pin

Undlige (steamed Rice Rava Dumplings)

Pin

Thatte Idli – Gluten free and Vegan Breakfast / Tiffin from Karnataka 

Prep time (including Soak & fermentation time) – 10 to 15 hrs,

Cook time – 20-22 mins per batch. Yields: around 8-9 medium thick Thatte Idlis

1 cup = 200 ml

You need:

  • Idli Rava (Cream of rice) – homemade / store-bought : 2 cups
  • Urad dal / split black gram – 1 cup ( I always use the whole skinless version for Idli/ Dosa)
  • Methi / fenugreek seeds – 1 tsp
  • Gatti Avalakki / Thick poha – 1/4 cup (some recipes use Sabudana instead of Poha)
  • Salt – to taste
  • Oil – to grease the plates

PIN FOR LATER

Thatte IdliPin

Method:

  • Soak the Urad dal with methi seeds overnight or for a min of 6 hours in water (which is about 1.5 inches above the top)
  • Drain the water and retain. Wash and soak the Poha in water for 1 hour before grinding.
  • Soak Idli Rava in that drained water adding 1 cup more water.
  • Start grinding the Urad dal (with the soaked methi seeds) to a smooth paste, Add the soaked poha and keep grinding for 20 mins ( I use a stone grinder, and I run the Urad to a real smooth paste). If using Mixer grinder, keep adding 1 tsp of cold water at a time and grind the Urad and Poha to a smooth batter.
  • Now take 2 fistfuls of the Soaked Idli Rava and add to the batter which is still being ground. after 3 mins, remove the Urad+poha batter to a large bowl / steel box. Keep squeezing the Idli Rava and add all the soaked and squeezed out Idli Rava to the ground batter. Add salt and mix well with your hands for a good 8-9 mins (the biceps are loving this workout).
  • Cover and ferment overnight or for a good 8-10 hours.
Thatte Idli StandPin
Plates for steaming the idli

To make the Idlis:

  • Fluff up the fermented batter well. ,Grease the Idli plates (see pic of the special thatte Idli plates – you can also use a Dhokla steaming plate, but making it too large will not give enough height / thickness to the Idlis)
  • Pour 2-3 ladlefuls of the batter to the greased plates and place it in the stand, if using. Repeat for all plates.
  • Steam for 18-22 mins until a knife comes out clean and dry. Cool for 2-3 mins.
  • Unmould and serve hot with Darshini Sambhar / Tamilnadu styleTiffin Sambhar and/ or Chutney / Molagapudi

Notes and Tips to make fluffy, soft Thatte Idli

  1. If using Whole rice in place of Rice Rava, use boiled rice / Idli Rice.
  2. Grind batter to semi coarse consistency
  3. Do not add too much water to grind the batter. 
  4. Grind Urad dal first to a fluffy consistency along with the methi seeds. Take out the ground urad, then grind the rest. and mix the batters
  5. Fermentation times may vary depending on outside temperature/humidity
  6. While placing the idli batter in the steamer, ensure the water in the steamer is boiling well.
  7. Use a skewer or toothpick to check if it comes out clean at the end of the steaming time. 
  8. Rest the idlis fully before unmoulding. Removing them hot will break the idlis 

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will try to answer them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds.

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Bidadi Thatte Idli

Steamed, Fluffy Idli (Rice pancakes) – specialty of Karnataka Cuisine
Course Breakfast
Cuisine Indian, South Indian
Keyword Breakfast, Gluten Free, Idli, Idli Rava, Kids Food, Steamed, Tiffins, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Soak + Fermenation time 12 hours
Total Time 12 hours 30 minutes
Servings 4
Author Kalyani

Equipment

  • Steamer
  • Idli Mould / Idli Maker
  • Bowl
  • Ladle
  • Wet Blender

Ingredients

  • 2 cups Idli Rava Cream of rice – homemade / store-bought
  • 1 cup Urad dal / Split black gram I always use the whole skinless version for Idli/ Dosa
  • 1 tsp Methi / fenugreek seeds
  • 1/4 cup Beaten Rice Use the thicker version of poha
  • 1 tsp Salt
  • 1 tsp Oil to grease the plates

Instructions

  • Soak the Urad dal with methi seeds overnight or for a min of 6 hours in water (which is about 1.5 inches above the top)
  • Drain the water and retain. Wash and soak the Poha in water for 1 hour before grinding.
  • Soak Idli Rava in that drained water adding 1 cup more water.
  • Start grinding the Urad dal (with the soaked methi seeds) to a smooth paste, Add the soaked poha and keep grinding for 20 mins ( I use a stone grinder, and I run the Urad to a real smooth paste). If using Mixer grinder, keep adding 1 tsp of cold water at a time and grind the Urad and Poha to a smooth batter.
  • Now take 2 fistfuls of the Soaked Idli Rava and add to the batter which is still being ground. after 3 mins, remove the Urad+poha batter to a large bowl / steel box. Keep squeezing the Idli Rava and add all the soaked and squeezed out Idli Rava to the ground batter. Add salt and mix well with your hands for a good 8-9 mins (the biceps are loving this workout).
  • Cover and ferment overnight or for a good 8-10 hours.
  • Fluff up the fermented batter well. ,Grease the Idli plates (see pic of the special thatte Idli plates – you can also use a Dhokla steaming plate, but making it too large will not give enough height / thickness to the Idlis)
  • Pour 2-3 ladlefuls of the batter to the greased plates and place it in the stand, if using. Repeat for all plates.
  • Steam for 18-22 mins until a knife comes out clean and dry. Cool for 2-3 mins.
  • Unmould and serve hot with Darshini Sambhar / Tamilnadu styleTiffin Sambhar and/ or Chutney / Molagapudi

Notes

  1. If using Whole rice in place of Rice Rava, use boiled rice / Idli Rice.
  2. Grind batter to semi coarse consistency
  3. Do not add too much water to grind the batter. 
  4. Grind Urad dal first to a fluffy consistency along with the methi seeds. Take out the ground urad, then grind the rest. and mix the batters
  5. Fermentation times may vary depending on outside temperature/humidity
  6. While placing the idli batter in the steamer, ensure the water in the steamer is boiling well.
  7. Use a skewer or toothpick to check if it comes out clean at the end of the steaming time. 
  8. Rest the idlis fully before unmoulding. Removing them hot will break the idlis 

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11 Comments

  1. very interesting recipe!!

  2. I recently had my first taste of Thatte Idli at Bidadi, en route to Mysore. I loved the super soft texture. So glad to see your recipe for the same – now I can easily make them at home! 🙂

  3. Poonam Bachhav

    Never tasted thatte idli, but it looks super soft. Thanks for the detailed recipe, now I can make them

  4. Idli looks so soft. Proportion of urad dal is more so it will make it super soft. Lovely collection of karnataka breakfast recipes.

  5. Never tasted thatte idli. Thanks for the recipe. I will try it soon. It sounds interesting.

  6. Sounds very easy to make and delicious with Sambhar and chutney..never had it before now can make it at home and try. Will keep in mind the ratio of Rice and dal varies from the normal idli.

  7. CookwithRenu

    I have tasted thatte idli on the way to mysore at a road side eatery and was in love with it. We overeat them :-). I love your detailed step by step explaination of the recipe. Thatte idli looks super soft and yum

  8. Mayuri Patel

    I have heard of thatte idli but have not seen it in the places that I go to for Idli dosa. I would surely love to try out this method of making idli. Something different from the normal idlis.

  9. preethi'scuisine

    I love these soft and fluffy thatte idli. A must have when i visit bengaluru.Love it with yummy chutney and sambhar.Loved your detailed explanation.

  10. Vasusvegkitchen

    Thatte idli with sambar and podi with ghee looks very tasty and perfect breakfast recipe from Karnataka. Loved your collection of Karnataka popular breakfast recipes 🙂

  11. I have never tried tatte idli. One idli and I will be done but still. Now you are tempting me to try this one missing idli item. Sounds yummy.

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