Plate Idli or Thatte Idli is one of the Karnataka’s famous breakfast dish. It is a regular dish in every household in Karnataka and is very easy and quick to make.
Plate Idli
Prep in: 10 minutes
Cooks in: 10 minutes
Total in: 20 minutes
Makes: 4 servings
Ingredients
- 3 cups Rice
- 1 cup Black Urad Dal (Split)
- 1 cup Poha (Flattened rice)
- 1/2 cup Sabudana (Tapioca Pearls)
- 1/2 teaspoon Cooking soda, optional
- Salt, to taste
- Cooking oil, as required to grease
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How to make
- To begin with, Thatte Idli, wash all the ingredients and soak each separately.
- Soak rice and sabudana for about 4-5 hours and urad dal and beaten rice for 1-1.5 hours.
- Grind the urad dal first in a mixer or a grinder, into a smooth paste adding enough water. Add the water in intervals.
- Once, urad dal is done, add rice, poha, and sabudana and grind adding little water. Grind them all together into a smooth batter and make sure that the final batter should be smoother than the normal idli batter.
- Transfer the ground batter to a big vessel, add salt, mix well and keep aside for fermentation for about 10-12 hours.
- After 10-12 hours, mix gently before pouring into the greased idli plate. If you want to add the soda, you can add it before pouring it into the greased plates.
- Steam the idlis for 8-10 minutes in an idli steamer.
- Serve Thatte Idli with sambar and coconut chutney for a perfect meal.
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