It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.
Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…
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- Idli rice / இட்லி அரிசி – 2 cups
- Raw rice / பச்சரிசி– 1 cup
- Urad dal / உளுந்தம் பருப்பு – ½ cup
- Poha / அவல் or cooked rice / சோறு– ½ cup
- Cooking soda / சோடா உப்பு – ¼ tsp
- Salt / உப்பு – 1 tsp
- Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
- Soak it in water until it sinks for almost 4 hours.
- After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
- Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
- Make sure the consistency of this batter is same as the consistency of regular idli.
- Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
- After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
- Take required portion of batter in a bowl, add cooking soda, mix it well.
- Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
- Steam it in a idli pot or any tightly covered heavy bottom vessel.
- Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
- Turn the thatte idli plate to a plate, so that the idli drops drown.
Making of Mixed Vegetable sambar in pressure cooker –
Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.