Karnataka's famous breakfast dish is Thatte Idli or more commonly known as Plate Idli. This dish gets it's name from the 'plate' that is used to steam the batter. And plate is known as thatte in Kannada, hence the name Thatte idli.
Similar to the traditional idli, this dish has an additional ingredient, Sago pearls. Steamed soft puffs made from fermented rice and lentil; smeared with ghee and Mulgapodi Chutney makes a perfect dish for breakfast or even dinner. Serve it with a side of Coconut Chutney and Sambar or enjoy it with vegetable stew, this dish is surely a keeper.
Whole udad dal, husked 1 cup
Idli Rice 3 cups
Sago Pearls 1/4 cup
Flattened Rice/Poha 1/4 cup
Fenugreek seeds 1 tbsp
Fruit salt (ENO)
Wash and soak the udad dal and sago pearls with fenugreek seeds in 2 cups water. Similarly, wash and soak the idli rice in 5 cups of water. Soak the rice and dal overnight or atleast 6-8 hours. After the soaking time is complete, crush the dal sago and fenugreek seeds to a smooth paste and set aside. In the same pot, blend the rice and flattened rice to a smooth paste. Combine the two pastes and 2 tsp salt in a big container. Ensure that the container is big enough to hold twice the mixture after fermenting.
Leave the mixture to ferment for about 10-12 hours. If the temperature outside is below 70-80 F, preheat the oven and then shut it off. Leave the light on and let the batter ferment in there. You might alternatively add some soda to enable fermentation in cold regions. Adjust the salt and water after fermentation and keep the consistency just good to flow and spread.
Take a thatte or dhokla stand. If you do not have that, use a deep saucepan and a plate or cake tin. Grease the plates well. Add water to the steamer and let it boil. Take 5-6 spoonful of the batter for each small plate and add a pinch of ENO to it and mix well. Immediately transfer the batter to the greased plate and put steam it on high flame foe 3-4 minutes and then on medium flame for another 10-12 minutes till it is cooked.