Thatte Idli is a type of idli, a steamed rice cake that is a popular breakfast dish in South India. Thatte idli means “plate idli” in Kannada, as it is shaped like a flat plate. Thatte idli is larger, softer, and fluffier than the regular idli, and has a distinct taste and texture. Thatte idli is usually served with coconut chutney, sambar, or sagu, a spicy vegetable curry.
The origin of thatte idli is not very clear, but it is believed that it was invented by the Udupi Brahmins, who are known for their vegetarian cuisine. The Udupi Brahmins migrated from the coastal region of Karnataka to various parts of the state and other states, and introduced their culinary skills and innovations. One of their innovations was thatte idli, which they made by using large plates or trays instead of the small moulds used for regular idlis. They also used a different proportion of rice and urad dal (black gram) to make the batter, which resulted in a softer and fluffier idli.
Popularity of Thatte Idli
Thatte idli is more popular in the southern and central parts of Karnataka, especially in the districts of Mandya, Mysore, Hassan, Tumkur, Chitradurga, and Bangalore. It is also popular in some parts of Tamil Nadu and Andhra Pradesh. Thatte idli is a common street food as well as a restaurant dish in these regions. It is preferred by many people as it is filling, nutritious, and easy to digest. It is also suitable for people of all ages and health conditions.
Preparing Thatte Idli Bengaluru Style
To prepare thatte idli Bengaluru style, you will need the following ingredients:
- Rice: 4 cups
- Urad dal: 1 cup
- Poha (flattened rice): 1/4 cup
- Fenugreek seeds: 1 teaspoon
- Salt: to taste
- Water: as required
- Oil: for greasing
You will also need the following equipment:
- A large mixing bowl
- A blender or a grinder
- A large steamer or a pressure cooker
- A plate or a tray
The step by step procedure to prepare thatte idli Bengaluru style is as follows:
- Wash and soak the rice, urad dal, poha, and fenugreek seeds separately in water for about 6 hours or overnight.
- Drain the water and grind the rice, urad dal, poha, and fenugreek seeds separately into a smooth paste. You can use a blender or a grinder for this purpose. Add water as required to adjust the consistency of the paste.
- Transfer the paste into a large mixing bowl and add salt to taste. Mix well and let it ferment for about 8 hours or overnight in a warm place.
- Grease a plate or a tray with some oil and pour a ladleful of batter on it. Spread it evenly to form a thin layer.
- Place the plate or tray in a steamer or a pressure cooker and steam it for about 15 minutes or until cooked. You can also use an idli stand to steam multiple plates or trays at once.
- Remove the plate or tray from the steamer or pressure cooker and let it cool slightly. Cut the thatte idli into desired pieces and serve hot with coconut chutney, sambar, or sagu.
Famous Places in Bengaluru to Savour Thatte Idli
There are many places in Bengaluru where you can savour thatte idli. Some of the famous places are:
- Brahmin’s Coffee Bar: This is one of the oldest and most popular eateries in Bengaluru that serves delicious thatte idlis along with filter coffee. It is located in Basavanagudi area and attracts many customers every day.
- SLV Refreshments: This is another famous eatery in Bengaluru that serves soft and fluffy thatte idlis with coconut chutney and sagu. It is located in Banashankari area and has branches in other areas as well.
- Veena Stores: This is a small but famous outlet in Bengaluru that serves mouth-watering thatte idlis with coconut chutney and sambar. It is located in Malleswaram area and has been serving customers since 1977.
- Shri Sagar (CTR): This is one of the best places in Bengaluru to enjoy thatte idlis with butter and chutney. It is located in Malleswaram area and has been serving customers since 1950.
- Bidadi Thatte Idli: This is not a place but a brand name that is famous for its thatte idlis. It is made by a group of women from Bidadi, a town near Bengaluru, and sold in various outlets across the city. It is known for its softness and freshness.
- Renukamba Thatte Idli: This is another place that is famous for its thatte idlis. It is located in Jayanagar area and has been serving customers since 1986. It offers different varieties of thatte idlis such as masala, rava, and ragi.
- Sri Guru Kottureshwara Davangere Benne Dosa: This is a place that is famous for its Davangere benne dosa, a type of butter dosa. However, it also serves tasty thatte idlis with spicy chutney and butter. It is located in Basaveshwaranagar area and has been serving customers since 2006.
- Sri Raghavendra Stores: This is a place that serves traditional Udupi cuisine, including thatte idlis. It is located in Rajajinagar area and has been serving customers since 1989. It also serves other dishes such as neer dosa, paddu, and upma.
- Sri Lakshmi Venkateshwara Coffee Bar: This is a place that serves hot and fresh thatte idlis with coconut chutney and sambar. It is located in Vijayanagar area and has been serving customers since 1992. It also serves other dishes such as vada, bonda, and bajji.
- Sri Annapoorneshwari Tiffins: This is a place that serves crispy and tasty thatte idlis with sagu and chutney. It is located in Yeshwanthpur area and has been serving customers since 1998. It also serves other dishes such as dosa, idiyappam, and pongal.
Enjoy your Thatte Idli today . Do share your experience with us.
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