Thatte Idli

Method

1. 1

   Prepare batter: Soak 2 cups idli rice and half cup urad dal separately for 6-8 hours. Grind both to a smooth fluffy batter. Combine with salt and ferment overnight.

2. 2

   Use large idli moulds: Thatte idli uses special large flat moulds about 4-5 inches in diameter. Grease each mould generously.

3. 3

   Thin the batter slightly: Add a small splash of water — thatte idli batter should be slightly thinner than regular idli batter.

4. 4

   Fill moulds: Pour batter into the large flat moulds — fill to about half height as it expands.

5. 5

   Prepare steamer: Fill a large vessel with water and bring to a rolling boil.

6. 6

   Steam on high heat: Place filled moulds in the steamer. Cover tightly and steam on high heat for 12-15 minutes.

7. 7

   Check doneness: Surface should look dry and a toothpick should come out clean.

8. 8

   Rest before unmoulding: Let idlis rest in moulds for 2 minutes — they firm up slightly as they cool.

9. 9

   Unmould carefully: Use a wet spoon to loosen edges and slide the large flat idli out gently.

10. 10

    Serve: Thatte idli should be very soft, white and flat. Serve with coconut chutney and sambar.