Photograph of the finished Thatte idli

India · Bánh hấp đĩa lớn Thatte idli

Thatte idli

45 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Idli rice (fermented rice) Idli rice (fermented rice) 1.6 lb
  • Photograph of Hulled urad beans Hulled urad beans 9.9 oz
  • Photograph of Poha flat rice Poha flat rice 5.6 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Ghee Ghee 7.1 oz
  • Photograph of Idli podi spice powder Idli podi spice powder 5.6 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Edible flowers Edible flowers 0.4 oz

Method

  1. 1 Soak the rice, urad beans, and flat rice for 5 hours, then grind them and let them ferment for 8 hours.
  2. 2 Mixing flattened rice into the flour is the key to creating the soft, fluffy texture characteristic of thatte idli.
  3. 3 Pour the batter into a shallow, round baking tray with a diameter of 12 cm, not a small, concave mold.
  4. 4 The batter in the shallow tray is only 1.5 cm thick, so the pancakes are large and thin; that's the word "thatte," meaning plate.
  5. 5 Steam over high heat for 12 minutes, then let it rest for 5 minutes before removing it from the tray.
  6. 6 Drizzle ghee over the cake and sprinkle with dry seasoning powder (podi) when serving.

With an appliance

  • Pressure cooker 35 min

    Replace step 5: steam the shallow trays at low pressure for 6 minutes, then quickly release the pressure, and let them rest for another 5 minutes before removing the cakes. Step 6 remains unchanged.

Start cooking