This is a famous breakfast dish from Karnataka. Since it is prepared on flat plate or thattu, it is known as Thattu idly or Thatte idly. This idly is very soft. It is bigger in size but slightly thinner than our normal idly. It is popular in Bangalore and Mysore region, but available in Thattu Idly Kadai Purasawalkam, Chennai. Click here to watch the video. There are other eateries too in Chennai that offer this delicious idly. It is often served with a lot of ‘molagai podi’ (gun powder) and ghee on top.
- 2 Cups Idly rice
- 1 Cup Whole Urad dal
- 2 tbsp Thick Poha (Flattened rice) Aval in Tamil
- 2 tbsp Sago (Sabudhana) Javvarisi in Tamil
- 1/2 tsp Fenugreek seeds (Methi)
- Salt to taste
- Soak rice for 4-5 hours.
- Soak Urad dal for 3 hours.
- Soak poha,sago and Fenugreek seeds for 5 hours.
- Grind the Urad dal and Rice separately. While grinding rice, add soaked sago, poha and fenugreek seeds. Take everything in a container, add salt and mix everything well and allow it to ferment overnight or 8 hours.
- If you have Thattu idly plates, grease it with little oil. Pour the batter and steam it for 15 to 20 minutes. Switch off the stove. Wait for 2 minutes.
- Since I didn't have Thattu Idly plate, I have used a box with a ring mould into which I poured the batter and steamed it for 15 minutes.
- Now remove the idly and it is ready to be served along with chutney or sambhar. Optionally you can also pour a tbsp of ghee over it and spread idly milagai podi (gun powder) on it.