THATTE IDLI

Thatte idli is a popular variant of idli (steamed rice cake). While regular idli is smaller and thinner, this idli is larger in circumference as well as thickness and gets its name from the circular disc type bowl in which it is made.
The origin of Thatte idli can be traced to the word ‘Thatte’ in Kannada which means a flat circular plate used to steam the idlis, known to originate in ‘Bidadi’ Ramnagra district , nestled between Mysuru and Bengaluru highway, the city that mass popularized Thatte idli.
Thatte idli can be served with coconut chutney, sambar, coffee, ghee and podi. I have served it with ghee and two types of podi.
Info source: internet

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2 persons

Ingredients:
1 cup idli batter
Oil for greasing
For serving:
Ghee
Curry leaves podi
Idli podi

Method:

1. Grease thatte idli mould or flat bowl like plate and pour the idli batter.

2. Heat steamer and steam cook idli for about 10-12 minutes.

3. Once the idli is steamed cook, unmould thatte idli.

4. Top up hot idlis with drizzle of ghee and sprinkle podi and serve hot

.