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• Thatte Idli is a very popular dish in the state of Karnataka.
• This food can be consumed for breakfast.
• Its size is slightly bigger than normal idli.

Idli is a favorite among South Indian breakfasts. Along with the regular idli, there are many regional varieties of idli. Among them, Karnataka's Thatte Idli is particularly famous. Large in size, slightly thick and soft in texture, this idli looks different but its preparation is as simple as regular idli. The specialty of Thatte Idli is that it is steamed in a flat, round plate-like mold instead of the traditional Idli mold. So the shape of idli looks big and flat. This dish is perfect for breakfast. Let's do this Recipe Let's take note.

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Material

• 2 cups idli rice or plain rice
• 1 cup urad dal
• 1 tsp fenugreek seeds
• 2 to 3 teaspoons of poha
• Salt to taste
• Water as needed
• A little oil to prepare the mold

action

• Wash the rice and soak it in water for about 4 to 5 hours. Wash urad dal and fenugreek seeds separately and soak them in the same way.
• Soften the poha by soaking it in a little water for a few minutes before serving. This helps in making the texture of the idli softer.
• Mash the soaked urad dal till it becomes soft and light. Then divide the rice and poha. Mix both the mixtures and add water as needed. Keep the dough medium thick neither too thick nor too thin.
• Add salt to taste to the flour and mix well. Cover the pot and keep it in a warm place to ferment for about 8 to 12 hours.
• Fermentation may take more or less time depending on the weather.
• Lightly oil a round plate like mock idli mold. Small steel plates of suitable size can also be used for steaming if mold is not available.
• Mix in the yeast dough gently. Pour the batter into the prepared mold and place it in a steamer. Cover and steam on medium flame for about 10 to 15 minutes.
• After the idli is cooked, turn off the heat and let it cool for a few minutes. Separate the idli from the mold with the help of a spoon or a flat knife. Serve hot mock idlis with coconut chutney and sambar.

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Important tips for soft mock idli

It is important to soak the urad dal well and fry it until it becomes very light. Do not overfill the vessel while fermenting the dough, as the dough expands in size after fermentation. While steaming idli, it is better to steam it on medium flame rather than on high flame from the start. Steaming idli for too long can make it dry. After steaming, letting the idli settle for a few minutes makes it easier to remove from the mould.