Thatte Idli / Plate Idli Recipe

In Kannada language, the word thatte means plate, so, the idli prepared using a plate as a mould is called thatte idli or plate idli. It goes on well with Bombay sagu, or coconut chutney. I have published many other idlis in my previous posts like button idli, idli sambar, rava idli and many more and so this is one more addition to the menu. Here, we prepare a batter with a different measurement of rice and urad dal (black gram ).

A different type of idli stand is available in the form of plates staked upon one another.

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How to Prepare Thatte Idli / Plate Idli

The time required to prepare this idli is around 2 hours of soaking, 30 minutes of grinding, 8 hours of fermentation of the batter and 10 minutes of steaming the idlis. You can yield around 22 idlis out of this measurement.

Ingredients For Thatte Idli.

• Urad dal ( black gram dal ) - 3 / 4 cup.

• Idli  Rice - 2 cups.

• Raw Rice - 1 cup.

• Flattened Rice - 3 / 4 cup.

• Salt - as required.

• Cooked Rice - 1 / 2 cup

• Fenugreek seeds - 1 / 2 tsp.

Method To Make Plate Idli.

• Wash and soak urad dal and rice separately.

• Soak fenugreek seeds along with urad dal for around 3 hours.

• Later on, grind the urad dal and fenugreek seeds into a smooth batter by adding water at regular intervals.

• Now, grind the rice into a batter with the consistency that of a semolina ( coarse consistency ).

• Mix both the ground ingredients into a bigger vessel.

• Add salt and allow it to ferment for around 8 hours.

• After the schedule time, mix the batter with a ladle.

• Now heat a pressure cooker with 2 cups of water in it.

• Grease the idli plates with oil.

• Fill the plates with the idli batter.

• Steam it in the cooker for around 10 minutes without the weight.

• Switch off the flame and let it cool for around 5 minutes.

• Now release all the idlis with a spatula or the blunt side of the spoon.

Your  soft and healthy Thatte idli is ready to be served!!!

KitchenMasti Points.

1. Grinding the ingredients for 30 minutes in a grinder is important for the idlis to turn out softer.
2. You can grind it in the mixer also but the texture may not be up to mark.
3. You can avoid adding the cooked rice but increase the poha ( flattened rice ) by 1 / 4 cup. 
4. Do not the fill the batter till the brim of the plates.

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