Thatte idli is one of the variations of the traditional South Indian idli originating from Karnataka. These are known for their distinct size and texture, which are larger and thicker than the usual idlis, like a round, flat plate. Due to the size, surprisingly, it is very soft, spongy, and light and thus one of the favourite dishes for breakfast or even light snacks. It is accompanied by coconut chutney, sambar, and a series of chutneys; indeed, it is a meal that would suffice the palate. This thatte idli recipe commences by making a batter of rice and urad dal (split black gram) soaked in water before being coarse ground and fermented to get ready with the right texture and flavour. The sole variation in this thatte idli recipe is that the bigger moulds are used compared to regular idlis, which are usually round, wide moulds that will give the idli the characteristic size and shape. Then, the batter is allowed to steam until fluffy and cooked. Traditionally, thatte idlis are served with any one of a vast range of accompaniments: spicy sambar, tangy tomato chutney, or cooling coconut chutney. They're the perfect size for serving a few or making a satisfying meal for one. The outcomes are warm, comforting dishes very closely adherent to the traditional flavours of South Indian cuisine with terrific twists. Whether taken for breakfast or as a snack in the evening, thatte idli has got to be a new experience to be noticed for lovers of the original dish.

• 2 cup idli rice
• 1 cup urad dal
• 3/4 cup thin poha
• Oil

• Thatte Idli is a total game-changer when it comes to breakfast in Karnataka, let's try out the recipe of thatte idli now.
• Start with 2 cups of idli rice or dosa rice; these short-grain varieties are perfect for getting soft thatte idli.
• You'll also need 1 cup of urad dal, which is the MVP for fermentation and giving the idlis their signature lightness and sponginess.
• Don't forget ¾ cup of thin poha (flattened rice), which helps make the batter airy and soft.
• A little oil for greasing the molds, and you're ready to roll.
• First, soak the rice, dal, and poha separately. The rice needs 4-6 hours, while the dal and poha only need 3-4 hours to soften up and get ready for grinding.
• Drain everything, and start by grinding the dal and poha together into a silky, smooth batter.
• Add water little by little to make sure the texture is just right—light and fluffy.
• Next, grind the rice separately into a slightly coarse paste, so you get that bit of texture in the idlis.
• Mix the two batters together in a large bowl until they're perfectly uniform, and the consistency is thick but pourable.
• Cover the bowl with a clean cloth and let it ferment overnight or for 8-12 hours in a warm spot.
• When it's ready, the batter should be bubbly and doubled in size—basically, alive with fluffy vibes.
• Grease your idli molds generously with oil so nothing sticks, then fill them halfway with the batter to leave room for the idlis to rise.
• Pop the molds into a steamer or pressure cooker (without the weight) and let them steam for 15-20 minutes.
• A toothpick inserted in the center should come out clean, which is your green light to take them off the heat.
• Cool the idlis for a couple of minutes before carefully removing them from the molds—don't rush this part because these beauties are delicate.
• Serve these soft, spongy, and downright irresistible thatte idlis hot with coconut chutney, a bowl of sambar, or even a dollop of ghee and jaggery for that sweet-savory kick.
• One bite, and you'll understand why this dish is an icon in South Indian cuisine.
• Perfect for breakfast or even an afternoon snack, thatte idlis are all about comfort, tradition, and incredible flavor.