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
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. Another delicious variant of Idli you may like is this Pepper Idli or Milagu Idli.
Is this different from the restaurant Style Thatte Idli?
The commercially available Thatte Idli uses Idli Rice in place of Idli Rava and also a larger proportion of sabudana. The batter is also ground super smooth. But tastewise, both the idlis taste the same and at our family, we have a preference for lesser sabudana / sago in our Thatte Idli
![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](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/3-768x1024.png)
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. Another unusual but a delish and healthy Idli you might like is this nutritious Ragi Idli
![Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.](https://www.sizzlingtastebuds.com/wp-content/uploads/2023/02/2-1-150x150.png)
![Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar](https://www.sizzlingtastebuds.com/wp-content/uploads/2011/11/4-150x150.png)
![Upahara Darshini Style Sambhar](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/UD-Sambhar-2-150x150.jpg)
![](https://www.sizzlingtastebuds.com/wp-content/uploads/2021/04/Idli-Rava_Main2-150x150.png)
![Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack](https://www.sizzlingtastebuds.com/wp-content/uploads/2022/06/3-1-150x150.png)
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 regular Ragi Idlis for breakfast often.
![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](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/2-768x1024.png)
Other authentic breakfast recipes from Karnataka on the blog
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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
![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](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/4-768x1024.png)
PIN FOR LATER
![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](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/thatte_pin1-683x1024.png)
How to make Thatte Idli
- 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 Stand](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/thatte.jpeg)
How to steam the Thatte Idli
- 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
- If using Whole rice in place of Rice Rava, use boiled rice / Idli Rice.
- Grind batter to semi coarse consistency
- Do not add too much water to grind the batter.
- 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
- Fermentation times may vary depending on outside temperature/humidity
- While placing the idli batter in the steamer, ensure the water in the steamer is boiling well.
- Use a skewer or toothpick to check if it comes out clean at the end of the steaming time.
- Rest the idlis fully before unmoulding. Removing them hot will break the idlis
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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](https://www.sizzlingtastebuds.com/wp-content/uploads/2019/08/2-380x380.png)
Bidadi Thatte Idli
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
- If using Whole rice in place of Rice Rava, use boiled rice / Idli Rice.
- Grind batter to semi coarse consistency
- Do not add too much water to grind the batter.
- 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
- Fermentation times may vary depending on outside temperature/humidity
- While placing the idli batter in the steamer, ensure the water in the steamer is boiling well.
- Use a skewer or toothpick to check if it comes out clean at the end of the steaming time.
- Rest the idlis fully before unmoulding. Removing them hot will break the idlis
very interesting recipe!!
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! 🙂
Never tasted thatte idli, but it looks super soft. Thanks for the detailed recipe, now I can make them
Idli looks so soft. Proportion of urad dal is more so it will make it super soft. Lovely collection of karnataka breakfast recipes.
Perfectly made Tatte idli. Love these idli as breakfast or even lunch. Beautifully made.
thanks !
Never tasted thatte idli. Thanks for the recipe. I will try it soon. It sounds interesting.
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.
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 🙂
In the method you mention poha (flattened rice), but there is no poha in the ingredients. Do you mean idli rava?
I looked up poha and it says it’s
“Flattened rice is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. They are eaten as is, toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. They are traditional to many rice-cultivating cultures in Southeast Asia and South Asia. They are also known variously as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice.”
So it’s a competely different thing than idli rava, which is cracked/broken rice, not flattened.
Please elucidate, because I wanted to try this recipe!
there is Poha / beaten rice / flattened rice in the recipe. please check again. recipe card + recipe post clearly states. Idli rava is cracked rice (recipe for home Idli rava is also included in the recipe post (hyperlink)) and flattened rice / beaten rice is poha . Both are used in this recipe.
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
Hope this works
This is an interesting dish. Unfortunately during my stay in Bangalore didn’t get the opportunity to make road trips. The fun part is the food you get to experience. This is one recipe I’ve got to try and hubby and I are idli fans. I will probably have to use the idli rice instead of the rava.
yes, do try with Idli Rice Mayuri.. you would definitely like it
The post bought back many memories of Bidadi thatte idli. I need to buy the thatte idli stand to make these delicacies.
Aha! Thatte idly is one my brother-in-law introduced to me. That bengaluru style that idli with piping hot sambhar, yummy!
awww. wish I could send you some, Seema
Now you have left me a darshini craving! Bisibisi thatte idly with piping hot sambhar! Yummy…