Thatte Idli

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.