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Thatte Idli is a famous gluten free,vegan breakfast dish from Bidadi (outskirts of Bangalore) where batter is steamed in leaf lined flat plates which gives its characteristic shape and softness

Bidadi Thatte Idli

Kalyani
Steamed, Fluffy Idli (Rice pancakes) - specialty of Karnataka Cuisine
5 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Soak + Fermenation time 12 hours
Total Time 12 hours 30 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 4

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 
Keyword Breakfast, Gluten Free, Idli, Idli Rava, Kids Food, Steamed, Tiffins, Vegan
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