Idli rice and urad dal are soaked in water for several hours. Once they get soft, the rice and dal is ground till they form a smooth batter. Idli batter is left overnight to ferment. Fermented batter almost doubles in volume with lots of air bubbles.
Next day, salt is added and batter is spread on special purpose plates- the size of Thàtte Idli and steam cooked for 15-20 minutes in moderate flames. Now your thàtte idli is ready to be served.
One single Thàtte idli equals 2-3 regular size idlis in terms of volume. Hence though a plate of Thàtte idli costs more than normal idli, This idli is very fulfilling.
Served with: The Idli is served with coconut chutney, peanut chutney and sambar sometimes. A cup of filter coffee is also a great companion while enjoying Idli. I had it with butter and molagapudi