Thatte Idli

Thatte Idli is a popular South Indian breakfast dish that originated in the state of Karnataka. It is called "Thatte Idli" because it is made using a special plate called "Thatte" in Kannada, which means a flat plate. These idlis are large, flat, and soft in texture.

Ingredients:

• 2 cups idli rice
• 1 cup urad dal (split black lentils)
• 1/2 cup flattened rice (poha or avalakki)
• 1 teaspoon fenugreek seeds (methi seeds)
• Salt to taste
• Water for soaking and grinding
• Oil or ghee for greasing the plates

Instructions:

1. Wash the idli rice, urad dal, and fenugreek seeds separately and soak them in water for about 4-6 hours. Soak the flattened rice separately for about 30 minutes.
2. After the soaking time, drain the water from the rice, dal, and fenugreek seeds. Rinse them once again and keep them aside.
3. Grind the urad dal and fenugreek seeds in a wet grinder or a blender by adding water gradually. Grind until the batter becomes light, fluffy, and smooth. It should have a thick pouring consistency.
4. Transfer the urad dal batter to a large bowl.
5. Now grind the soaked rice and flattened rice together by adding water gradually. Grind until you get a smooth batter. The rice batter should be slightly coarse compared to the urad dal batter.
6. Mix the rice batter with the urad dal batter in the same bowl. Add salt and mix well to combine both the batters. The consistency of the combined batter should be slightly thick but still pourable.
7. Cover the bowl with a lid and let the batter ferment in a warm place for about 8-10 hours or overnight. Fermentation is important for fluffy and soft idlis.
8. After fermentation, gently mix the batter once again. If the batter is too thick, you can add a little water to adjust the consistency.
9. Grease the Thatte Idli plates or any flat plates with oil or ghee.
10. Pour a ladleful of batter onto each greased plate, spreading it evenly to form a thin layer.
11. Place the plates in a steamer or idli cooker and steam for about 10-12 minutes on medium heat or until the idlis are cooked. You can check the doneness by inserting a toothpick or knife into the idlis. If it comes out clean, the idlis are ready.
12. Remove the plates from the steamer and let them cool for a few minutes.
13. Using a spoon or spatula, gently lift the Thatte Idlis from the plates and transfer them to a serving plate.
14. Serve Thatte Idli hot with coconut chutney, sambar, or any other accompaniment of your choice.

Thatte Idlis are typically enjoyed with a variety of chutneys, sambar, and a dollop of ghee. They are light, fluffy, and make for a filling and nutritious breakfast option.