Thatte Idli

Thatte idli or plate shaped idlis are idlis steamed in plates. Thatte is the kannada word for plate and that’s where these idlis get their name from. These idlis are unique to Kannadiga cuisine. These idlis are larger in size as compared to regular idlis. Each thatte idli is almost the size of 2 to 3 regular idlis.  Thatte idlis are known to have originated in the small industrial town of Bidadi. Bidadi is a town situated on the Bengaluru – Mysuru expressway.  There are several tiny restaurants on the roadside in Bidadi which sell thatte idlis.

Thatte idlis, though look similar to regular idlis, they are more porous and spongy.  I understand that the soft, fluffy texture of thatte idli is due to sabudana (sago) that is added to the batter. However I have used cooked rice instead of sabudana and the idlis have turned out equally soft and fluffy. These idlis are generally served with chutney and sambar /vegetable sagu.  Hot Thatte idlis smeared with idli podi ,drizzled with warm ghee and served with coconut chutney not only fills the stomach but satisfies the soul.

Here is the recipe for Thatte idli:

Step by step recipe:

Wash and soak udad dal for 5 hours. Wash and soak rice and fenugreek seeds(methi seeds) for 5 hours.

Drain the water and blend udad dal to a smooth paste

Drain  water from the rice. Add cooked rice and blend to a fine paste.

Add salt and mix both the batters well. Keep aside for 7 to 8 hours for fermentation.

After 8 hours, batter is fermented.

Grease idli plates.

Pour the batter into idli plates.

Steam the idlis for 15 to 20 minutes.

Unmould the idlis.

Serve with coconut chutney and sambar.

Sprinkle idli podi, drizzle ghee over it and serve with coconut chutney.

Thatte idli

Other idli recipes : Ragi idlis, Ramasseri idlis, Kanchipuram idlis, Tomato Rava Idlis, Oats Carrot idlis, Cone idlis, Moong idlis, Kottige (Idlis steamed in jackfruit leaves), Rava Idlis, Instant Oats Idlis, Ragi udad dal idlis, idlis decorated with veggies, tri-coloured idlis, Idlis using idli rava


1 cup split black gram (Udad dal )
2 cups of parimal rice
1 tbsp fenugreek seeds (methi seeds)
½ cup of cooked rice
salt to taste
oil for greasing idli plates


  • Wash and soak udad dal for 5 hours
  • Wash and soak rice and methi seeds for 5 hours.
  • Drain the water and grind udad dal to a smooth paste.
  • Transfer udad dal batter to a large vessel/bowl.
  • Next, drain the water from rice and tramsfer to a mixer jar. Add cooked rice, water as required and blend to a fine paste.
  • Add rice batter to udad dal batter.
  • Add salt and mix well.
  • Cover the vessel/bowl and keep aside for 7 to 8 hours for fermentation.
  •  After 8 hours, the batter would have fermented and doubled in quantity.
  • Mix the batter gently.
  • Grease the idli plates with oil.
  • Pour the idli batter into idli plates.
  • Arrange the idli plates in idli stand.
  • Place the idli stand in a steamer in which water is boiling.
  • Steam for 15 to 20 minutes.
  • Serve thatte idli with chutney and sambar or sprinkle idli podi on thatte idli, drizzle warm ghee and serve with coconut chutney.


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