Thatte idli (Bidadi style) — 2 large, flat, plate-sized, soft white idlis with white butter on a banana leaf, with coconut chutney and chutney powder in clay bowls

Karnataka · Breakfast

Thatte Idli (Bidadi Style)

ತಟ್ಟೆ ಇಡ್ಲಿ · Thatte Idli · ಬಿಡದಿ ತಟ್ಟೆ ಇಡ್ಲಿ · Bidadi Thatte Idli · Plate Idli

Thatte idli is a wide, soft Karnataka idli steamed in a shallow round plate. In this Bidadi-style version, soaked idli rice and urad dal are ground and fermented overnight. Ladle the airy batter into greased plates and steam it until set. Each plate makes one thick, tender idli.

Prep
14 h 30 min
Cook
25 min
Total
14 h 55 min
Serves
6
Makes
6 plate idlis
  • vegetarian
  • vegan
  • gluten-free
Shop the ingredients 3 from Organic Mandya

By Organic Mandya Kitchen ·

Bidadi, on the road between Bengaluru and Mysuru, is closely associated with thatte idli. At breakfast stops along the route, a single plate idli fills much of the serving plate, with chutney and sambar spooned around it. The Kannada word thatte means plate, the mould that gives the idli its broad, flat shape. At home, shallow steel plates fitted into a steamer stand give the same shape. The batter needs enough lift to stay soft through the middle. Fill the plates evenly and leave a gap between them so steam can circulate.

Ingredients

  • 300 g (about 1 1/2 cups)Idli rice Organic Mandya
  • 100 g (about 1/2 cup)Skinned whole urad dal Organic MandyaUse urad gota.
  • 750 ml (3 cups)Water for soakingUse 500 ml (2 cups) for rice and 250 ml (1 cup) for dal. Discard after soaking.
  • 250 ml (1 cup)Cold grinding waterAdd gradually to keep the batter thick.
  • 8 g (about 1 1/2 tsp)Fine table salt
  • 5 ml (1 tsp)Cold-pressed groundnut oil Organic MandyaFor greasing six plates.
  • 750 ml (3 cups)Water for steamingAdjust to suit the steamer. Keep the water below the lowest plate.

Method

  1. Rinse the grains

    Rinse the rice and urad separately in cool water.

  2. Soak the grains

    Soak the rice and urad in separate bowls of measured water for 4 hours.

    ⏱ 4 h

  3. Drain the grains

    Drain the soaked grains just before grinding.

  4. Grind the urad

    Grind the urad with part of the cold grinding water for about 4 minutes in short bursts, until light and fluffy.

    ⏱ 4 min

  5. Grind the rice

    Grind the rice with the remaining cold grinding water for about 3 minutes in batches, until smooth with a faint grain.

    ⏱ 3 min

  6. Combine the batter

    Mix the rice paste, urad paste and salt to a thick, even batter in a vessel with room to rise.

  7. Ferment overnight

    Ferment the loosely covered batter for about 8–12 hours at 26–30°C, until risen and dotted with bubbles.

    ⏱ 10 h

  8. Preheat the steamer

    Bring the measured steaming water to a steady boil over medium-high heat, about 5 minutes.

    ⏱ 5 min

  9. Grease the plates

    Brush six shallow plates, about 12–14 cm wide, with a thin film of oil.

  10. Fill the plates

    Ladle batter gently into the plates to a depth of roughly 1 cm, dividing it evenly.

  11. Steam the idlis

    Steam all six plates on a rack over steadily boiling water for 15–20 minutes, until a skewer comes out clean. Use an open steam vent and no pressure weight if using a pressure cooker.

    ⏱ 18 min

  12. Rest before unmoulding

    Leave the plates off the heat for 3 minutes before lifting the idlis out with a blunt spoon.

    ⏱ 3 min

Shop the ingredients

Tips

  • Set the plates on a rack with gaps for steam to circulate.
  • Avoid knocking the bubbles out when ladling the batter.
  • If your steamer fits only three plates, steam in two rounds and allow the full steaming time for each round.

Serving

Serve hot with coconut chutney and sambar. Add a spoonful of chutney pudi if you like a dry accompaniment.

Storage

Refrigerate cooled idlis in a covered container for up to 2 days. Steam for a few minutes until hot throughout before serving.

Variations

  • Use small shallow steel bowls for individual plate idlis if you have no thatte stand.
  • Serve Bidadi-style with a small knob of butter melting on the hot idli.

Nutrition per serving

Energy244 kcal
Protein7.7 g
Carbohydrates49.8 g
Fat1.4 g
Fibre2.5 g

Approximate, calculated from the ingredients and divided by the stated servings.

Questions people ask

What is the difference between thatte idli and regular idli?

Thatte idli is steamed on a shallow plate, making a broader cake than the small rounds from a standard idli stand. The fermented rice and urad base is similar. The broader mould gives each thatte idli a generous, soft centre.

Can I make thatte idli without a special stand?

Yes. Use shallow steel plates or bowls that fit on a rack inside your steamer. Leave room between each plate and keep them above the waterline. Steam in batches if there is too little space for steam to circulate.

Why is my thatte idli sticky in the middle?

It may need more steaming, especially if the batter was poured thickly or the water was slow to boil. Check with a skewer in the centre. If wet batter clings to it, keep steaming for a few more minutes and test again.

Can I use regular fermented idli batter for thatte idli?

Yes, use freshly risen batter with enough body to hold bubbles. Ladle it into the greased plates without vigorous stirring. A batter thinned for dosa gives a flatter, wetter result, so keep a portion aside before adding any extra water.

How do I keep thatte idli from sticking to the plate?

Brush the plate evenly with a thin layer of oil before adding batter. After steaming, rest the idli for a few minutes. Ease a blunt spoon around the edge first, then slide it under the centre and lift gently.

More recipes

Photo: Organic Mandya · © Organic Mandya