Tatte idli or plate idli whatever you call is a best breakfast I believe. This steamed goodness has always been my top favorite breakfast. I love it in any form. The idli batter cooked in small plates becomes the Karnataka famous tatte idli. It’s absolutely soft, light and fluffy.
If you are running out of time in the morning and have the idli batter ready, then this plate idli comes very handy. Like, you don’t have to pour the batter in to individual moulds and steam. This too may seem time demanding. So in such cases I opt for steaming the batter in plates.
My little son who now a days hates idli, said this one quite tasty. He loved the neatly cut pieces of tatte idli, may be it seemed like cake for him. He thoroughly enjoyed eating the triangular pieces of idli dipping in sambar.
I gave the batter enough time to ferment which yielded quite fluffy idlis. Because it’s fermentation that brings taste and softness in idli. So never try preparing them if the batter isn’t properly fermented. The batter need to be airy and light. And you would end up with this awesome plate idli for sure.
Watch the video:
Tatte Idli | Plate Idli | Healthy Breakfast
Ingredients
- Split black gram lentils urad dal - 1 cup
- Dosa rice - 2 cups
- Rice flakes - 3/4 cup
Instructions
Preparation
- Rinse the lentils and rice separately with enough water and soak them for 4 hours.
Method
- Drain all the water and add the lentils to mixer or wet grinder. Adding a cup of water, grind it to smooth and fluffy batter.
- Transfer this batter to a wide bowl. Next drain all the water from soaked rice and add it to same mixer.
- Meanwhile rinse the rice-flakes and add it along with rice. Grind them together coarsely adding water as needed.
- Mix this batter with lentils batter. Keep it covered for at least 8 hours for fermentation.
- Batter would have increased in volume after fermentation. Add salt and mix. Next take the plate and grease some oil over it.
- Add this batter to plate up to 3/4th level. Arrange all the plates in stand and steam cook for 10-15 minutes. Once done, loosen the edge and remove the idli from plate.
- Serve this plate idli / tatte idli with chutney and sambar.
Notes
- The rice should be ground coarsely not finely.
- The idli batter should be thicker in consistency than dosa batter.
- Fermentation is very important for soft, fluffy idli. So good 8-10 hours of fermentation is mandatory.
- You can use either idli steamer or pressure cooker for steaming the tatte idli.
