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: