Tatte Idli

Method

1. 1

   Prepare batter: Soak 2 cups idli rice and half cup urad dal separately for 6-8 hours. Grind both to a very smooth fluffy batter. Combine with salt and ferment overnight.

2. 2

   Use special large flat moulds: Tatte idli (plate idli) needs special large moulds about 4-5 inches across. Grease each mould generously with oil.

3. 3

   Check batter: Tatte idli batter should be slightly thinner than regular idli batter — add a small splash of water if too thick.

4. 4

   Fill moulds: Pour batter into the large flat moulds — fill about half height.

5. 5

   Prepare steamer: Fill a large vessel with water. Bring to a rolling boil with strong steam.

6. 6

   Steam on high heat: Place filled moulds in the steamer. Cover tightly and steam on high heat 12-15 minutes.

7. 7

   Check doneness: Surface should look completely dry and a toothpick should come out clean.

8. 8

   Rest briefly: Let idlis rest in moulds 2 minutes before unmoulding — they firm up slightly.

9. 9

   Unmould: Use a wet spoon to carefully loosen edges and slide the large flat idli out.

10. 10

    Serve: Tatte idli (plate idli) from Hassan and Shivamogga region should be very large, soft and white. Serve with coconut chutney and sambar.