Thatte Idli is a popular variant of Idli (rice cake). While regular idli is smaller and thinner, Thatte idli is larger in circumference as well as thickness and gets its name from the circular disc type bowl in which it is made. It is better known as Bidadi (Ramanagara district, between Mysuru and Bengaluru express highway), Thatte Idli as it originated in Bidadi town.
How Thatte Idli is made
Idli rice and urad dal are soaked in water for several hours. Once they get soft, the rice and dal is ground till they form a smooth batter. Idli batter is left overnight to ferment. Fermented batter almost doubles in volume with lots of air bubbles. Next day, salt is added and batter is spread on special purpose plates- the size of Thatte Idli and steam cooked for 15-20 minutes in moderate flames. Now, thatte idli is ready to be served.
One single Thatte idli equals 2-3 regular size idlis in terms of volume. Hence though a plate of Thatte idli costs more than normal idli, Thatte idli is very fulfilling.
Served with: Thatte Idli is served with coconut chutney and sambar. A cup of filter coffee is also a great companion while enjoying Thatte Idli.
Where to find Thatte Idli:
Brahmin’s Thatte Idli restaurants are a popular spot in Bengaluru to have Thatte Idli. Thatte idli is sold in various quick service restaurants around the state including restaurants located on the state highways between Bengaluru and Mysuru. Thatte idli is usually available during breakfast hours and evening hours.