Thatte Idli | Hotel Style Tatte Idli Recipe - Cooking From Heart (2024)

Soft, fluffy and delicious Hotel Style Thatte Idli recipe with detailed step by step pictures and video recipe. Easy Tatte Idli or Plate Idli recipe – Karnataka special hotel style recipe best for breakfast or dinner!

Thatte Idli is a Karnataka special recipe with idlis steamed in plates specifically from Bidadi. Bidadi Thatte Idli is a super soft, fluffy, larger and flatter idli made in plates instead of the regular idli mould, hence being coined as plate idli too. Thatte means flat and as the idli batter is poured, steamed in small plates it is flatter taking the shape of the plate. Watch quick making video here.

It is hard for anyone traveling towards Mysore to miss the large boards and hotels selling hot-hot steaming tatte idli for breakfast. Typically Hotel style thatte idli is served with a dollop of butter, with piping hot sambar and coconut chutney.

The idli batter made for Thatte Idli or plate idli is said to have made from predominantly rice flakes or tapioca pearls along with rice and urad dal. The proportions of the ingredients play a huge role in getting the softer, fluffier texture for the tatte idli, although the ingredients are almost same as traditional idli batter. In some hotels/restaurants, it is common practice to use baking soda for lighter idli texture but this recipe being homemade, there are no artificial leavening agents used. It is healthy, filling and quite delicious too! If you do not have plates for thatte idli/plate idli, use the regular idli plates and be amazed at the light as a feather texture of the idlis. Alternatively, you can also use regular idli batter to make tatte idlis!

Key Ingredients

Idli Rice, also known as parboiled rice is one of the main ingredients for making this Bidadi tatte idli recipe.

Urad Dal is one of the other main ingredients and we will use ¾ cup for 2 cups of rice used.

Avalakki also known as Poha or Rice Flakes is important for the texture and softness of the idlis.

Sabudana also known as Sago or tapioca pearls also adds to the fluffy and soft texture of thatte idli recipe.

Methi, dry fenugreek seeds help in fermenting the batter much better and are an important inclusion.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Thatte Idli

Thatte Idli is a simple and easy recipe that is beginner-friendly. I have used blender or mixie for making thatte idli recipe and this can be made without a wet grinder. Follow the below notes and tips when you try this healthy idli recipe!

The rice and urad dal should be soaked separately and ground separately. This is important as the rice should be ground coarse but urad dal must be ground fluffy & smooth.

Grind the batters in regular intervals and small batches to ensure that they are not heated up during the process. This is a must when using a blender.

Always mix the salt and ground batters together using clean hand – this helps ferment the batter better.

The batter should be left to ferment in a warm place for 8-10 hours until it has doubled in volume and is light & airy in texture. This ensures that the idlis are soft and fluffy too.

Do not be tempted to add more water to the batter while grinding the ingredients and also, keep the batter thick after fermenting.

Do not overmix the fermented batter, just beat it down gently until it is mixed from top to bottom. Too much mixing will deflate the batter and that changes of texture of the idlis.

Do not steam the idlis for more than 10-11 mins as there will be change in texture if they are left to cook longer.

Always wait for the idlis to cool down before unmoulding from the idli plates.

Substitutions & Variations

Apart from the parboiled rice, raw rice can also be used although there will be minimal textural differences.

It is optional to use sago/tapioca pearls and can be skipped if unavailable.

The same batter can be made in regular idli plates too, if you do not have the thatte idli plates.

Alternatively, regular idli batter can be steamed in plates to make plate idli too.

Storing & Serving Suggestions

Thatte Idli is best served hot as a healthy breakfast or dinner with a dollop of butter of top with the sides of Tiffin Sambar and Karnataka Style Coconut Chutney. The batter can be stored in fridge for upto 3-4 days and idlis can be made with cold batter too (no need to get to room temperature). The idlis are best made fresh although they remain soft & fluffy even after few hours.

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Thatte Idli Video Recipe

Thatte Idli Recipe with Step by Step Pictures

First wash and soak 2 cups idli rice, ¾ cup rice flakes and 2 tablespoon sago in enough water for at least 6 hours.

Similarly, soak ¾ cup whole urad dal in enough water for at least 6 hours.

Grind the urad dal mixture in to a fluffy, soft and smooth batter in a blender. Pulse a few times and grind in small intervals so that the batter is not heated up. Do not pour water but sprinkle some as needed to get the smooth texture. Remove it into a mixing bowl/container.

Add soaked rice mixture in batches into the blender.

Adding enough water as needed, grind into a coarse paste. It should feel grainy to touch. Remove it into the same container with urad dal batter.

Add salt as needed (I added about a tsp).

Using clean hand, mix it well together until both the batters are incorporated together.

Leave it to ferment in a warm place for 8-10 hours. If it is cold outside, try placing the container in a pre-heated oven and leave it overnight for best results. The batter should double in volume and look fluffy.

Gently beat it down so that the batter is well mixed using a ladle.

Set the idli steamer with enough water on medium heat. Meanwhile brush the idli plates with a drop of oil all over.

Fill each idli plate with batter until it is half full.

Place the filled idli plates carefully into the idli stand. Lock the plates in position.

Set the idli stand in the steamer and close the lid. If you are using pressure cooker, do not put the cooker weight on.

Steam for 10-11 mins on medium high flame. Check if the idlis are done by touching the top, if it is not sticky, remove from heat.

Let the plates cool down on the counter for 5-7 mins.

Run a knife through the edges and gently unmould the idlis.

The idlis should come off without sticking at the bottom of the plate.

Serve hot/warm with Hotel style coconut chutney and tiffin sambar.

Recipe Notes

• Leftover batter can be stored in an airtight container in fridge for 3-4 days.
• The same batter can be made in regular idli mould too.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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