Thatte idli originated in Bidadi (Ramnagar district) between the Bengaluru-Mysuru expressway highway. This idli is a popular variant of idli (rice cake), circular in shape and bigger in diameter. It gets the name thatte meaning “plate” in the Kannada language. The batter for the idli is steamed in a plate instead of the normal idli mould. Served drizzled with ghee and topped with milagai podi (gun powder). Accompanied with coconut chutney, sambhar and a cup of filter coffee. Pillowy soft, fluffy, melt-in-the-mouth and delicious.
The concept of milagai podi (gun powder) originated in Southern India. Podi literally translates to powder. Also, referred to as chutney powder. Basically, a spice blend flavour bomb dusted on food. It acts as an enhancer and with the addition of certain spices, aids in digestion too. Prepared with a combination of lentils, sesame seeds and chillies. Podis are textured differently, some dry, whereas others moist made with wet ingredients like coconut, curry leaves, tamarind or garlic. Dry roasted powders have a good shelf life, while wet ones should be refrigerated. They can be consumed with the main meal or sprinkled on snacks usually mixed with gingelly (sesame) oil or melted ghee.
The concept of milagai podi (gun powder) originated in Southern India. Podi literally translates to powder. Also, referred to as chutney powder. Basically, a spice blend flavour bomb dusted on food. It acts as an enhancer and with the addition of certain spices, aids in digestion too. Prepared with a combination of lentils, sesame seeds and chillies. Podis are textured differently, some dry, whereas others moist made with wet ingredients like coconut, curry leaves, tamarind or garlic. Dry roasted powders have a good shelf life, while wet ones should be refrigerated. They can be consumed with the main meal or sprinkled on snacks usually mixed with gingelly (sesame) oil or melted ghee.
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Thatte Idi
(Yields 12)
Ingredients:
2 cups idli rice
1 cup split urad dal (de-husked)
1/2 cup sabudana (sago)
oil for greasing
salt
Method:
Wash rice, urad dal, sabudana - all three separately and soak in three different bowls with enough water for 4 hours or overnight.
Drain the water out from all the bowls and grind all three separately with little water. First urad dal fine, sabudana second to be ground fine too and finally, rice to a slight coarse consistency resembling the texture of semolina (rava).
Transfer ground mixture in sequence into a deep pan. Mix to combine well with salt. The batter should be thick of a dropping consistency. Cover and set aside in a warm place to ferment for 10 to 12 hours or overnight until doubled or tripled in volume. Alternatively, use an instant pot to ferment the batter. Set the mode to "yogurt" with the valve set to venting for 12 to 15 hours.
Heat an inch of water in an idli steamer. Lightly grease the thatte (plates) with oil.
Pour a ladle of the batter in each plate. On medium heat, steam for 10 to 12 minutes or until a toothpick inserted in the centre of each idli comes out clean.
Carefully remove the thatte idli stand from the steamer. After few minutes, unmould the idlis into a serving plate.
Continue steaming with rest of the batter ensuring that there is enough water in the steamer at all times and idli plates greased before ladling the batter.
Serve idlis with sambhar, coconut chutney and milagai podi (gun powder).
Note:
Milagai Podi (Gun Powder)
Ingredients:
1 tablespoon chana dal
1 tablespoon urad dal
1 tablespoon white sesame seeds
3 dried red Kashmiri chillies
1/4 teaspoon asafoetida (hing)
salt
Method:
Dry roast each ingredients separately (except salt) and grind to a slight coarse powder.
Store in an airtight container and use as required.
(Yields 12)
Ingredients:
2 cups idli rice
1 cup split urad dal (de-husked)
1/2 cup sabudana (sago)
oil for greasing
salt
Method:
Wash rice, urad dal, sabudana - all three separately and soak in three different bowls with enough water for 4 hours or overnight.
Drain the water out from all the bowls and grind all three separately with little water. First urad dal fine, sabudana second to be ground fine too and finally, rice to a slight coarse consistency resembling the texture of semolina (rava).
Transfer ground mixture in sequence into a deep pan. Mix to combine well with salt. The batter should be thick of a dropping consistency. Cover and set aside in a warm place to ferment for 10 to 12 hours or overnight until doubled or tripled in volume. Alternatively, use an instant pot to ferment the batter. Set the mode to "yogurt" with the valve set to venting for 12 to 15 hours.
Heat an inch of water in an idli steamer. Lightly grease the thatte (plates) with oil.
Pour a ladle of the batter in each plate. On medium heat, steam for 10 to 12 minutes or until a toothpick inserted in the centre of each idli comes out clean.
Carefully remove the thatte idli stand from the steamer. After few minutes, unmould the idlis into a serving plate.
Continue steaming with rest of the batter ensuring that there is enough water in the steamer at all times and idli plates greased before ladling the batter.
Serve idlis with sambhar, coconut chutney and milagai podi (gun powder).
Note:
- If batter does not rise well, mix in 1/4 teaspoon baking soda with the batter before steaming.
- Coconut chutney recipe, click here.
- Thatte plates are 6-inches in diameter.
Milagai Podi (Gun Powder)
Ingredients:
1 tablespoon chana dal
1 tablespoon urad dal
1 tablespoon white sesame seeds
3 dried red Kashmiri chillies
1/4 teaspoon asafoetida (hing)
salt
Method:
Dry roast each ingredients separately (except salt) and grind to a slight coarse powder.
Store in an airtight container and use as required.
