Thatte idli
Preparation Time
20 minutes
Cooking Time
30 minutes
Difficulty Level
moderate
Meal Type
Breakfast
Serves 4
Key Ingredients
- White urad split (urad dal)
About This Recipe
Thatte idli is the plate idli of Karnataka, also written thattu idli. Eateries around Bengaluru steam these wide, thick idlis on greased steel plates stacked in a tall steamer and slide each one whole onto the customer's plate. At home a flat steel thali does the same job.
This home version uses the same batter as regular idli: one part urad dal to three parts rice, 1/2 cup (100 g) of white urad split to 1.5 cups (300 g) of sona masoori rice. Both soak overnight for about 12 hours, are ground separately and mixed, and the batter ferments for 8 to 12 hours. A thatte idli is steamed about 2 cm deep, so the inside stays soft and spongy while the surface sets into a smooth, moist top.
The same batter steams into regular idli with urad dal and rice in a standard idli stand; this quantity makes either four plates or 12 regular idlis. Black urad with the skin works too and gives a grey-speckled idli. Steam the batter within a day of fermenting, and if your steamer holds fewer than four plates, steam in two rounds and keep the rest of the batter covered.
Ingredient List
Serving Size:
1x
2x
3x
Batter
- White urad split (urad dal) — 1/2 cup
- Sona masoori rice — 1 1/2 cups
- Water for grinding — 1 1/2 cups
- Salt — 1 tsp
For steaming
- Groundnut oil for greasing — 1 tbsp
- Water for the steamer — 2 cups
Skip The Store !
Get all you need for the recipe in just a few clicks
Serving Suggestions
Serve hot with coconut chutney, tomato-onion chutney, sambar or a spoon of podi mixed with ghee; cut the idli into wedges for children. A bowl of curd on the side balances a spicy sambar. For a hotel-style plate, smear the top with chutney and sprinkle the podi over it. More ways to cook this dal are in the urad dal recipes roundup.
Tips for Cooking Thatte idli
Grease the plate well, or the idli will tear when you lift it. Do not open the steamer before 12 minutes; the rush of cold air makes a thick idli collapse in the middle. Ferment the batter until it has doubled and smells lightly sour, then stir it gently once and stop, so the air stays in. A skewer poked into the centre should come out clean, with no wet batter on it.
Chef’s Note
Because a thatte idli is steamed thick, the batter can be a shade thicker than dosa batter: it should drop off the ladle in a slow sheet. A thatte idli from this recipe comes to about 382 kcal with 11.7 g of protein and 5.1 g of fibre, about half of the protein coming from the urad dal in the batter.
Per serving (approx.): 382 kcal, protein 12 g, carbs 71 g, fat 4.6 g, fibre 5.1 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 25, 2026
Recipes You’ll Love
More everyday cooking with COWBERRY organics, from the same kitchen.
Preparation Time
20 Min
Cooking Time
25 Min
Difficulty Level
moderate
Preparation Time
15 Min
Cooking Time
25 Min
Difficulty Level
moderate
Preparation Time
10 Min
Cooking Time
20 Min
Difficulty Level
easy