Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures and a video. 

Hotel style Thatte idli recipe

Karnataka Hotel style Thatte idli recipe

 

Cuisine: Karnataka

Category: Main course

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice / Salem rice / Boiled rice - 3 cups Urad dal - 1 cup ( I used white, round dal) Fenugreek / Methi seeds - 1/2 tsp Thick Rice flakes / Aval / Poha - 1/2 cup White, big Sago / Sabudana - 1/4 cup Salt & water - as needed

HOW TO MAKE THATTE IDLI

1. Wash the rice thrice till water is clear.
2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
3. In another bowl, wash and soak sago and poha for 4 hours.
4. Grind everything together till it turns to smooth paste.
5. Collect the batter in a big bowl and close it with a lid. \
6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
8. Steam it for 15 minutes till idli is non sticky to touch.
9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !

METHOD - STEP BY STEP PICTURES

Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum. In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding.  Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather. Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours. The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth. Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch. Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !

Note

For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli. Idli should be steamed for 15 to 20 minutes to cook well. If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

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