Thatte Idli Recipe

Thatte Idli Recipe

50 mins
6-7 People
15 mins

Thatte idli Recipe


Parboiled idli rice

1 ½ cup 


1 tbsp


2 tbsp

Methi seeds

1 tsp


2 tbsp


½ tbsp

For Chutney


Fresh coconut

½ cup

Curry leaves

15-16 pcs

Green chilli

2 pcs


1 tbsp


1 inch


as required


1 tsp

Lemon juice

½ tbsp

Coconut oil

1 tbsp

Chana dal

½ tbsp

Urad dal

½ tbsp

Mustard seeds

1 tsp

Dry red chilli

1 pc


For Thatte Idli 

Start washing parboiled rice, urad dal, methi seeds and sabudana.

Soak them in water and keep aside for 6 hours. 

Now, strain out excess water and transfer it to a mixer grinder, add soaked rice, urad dal, sabudana, washed & soaked poha, soaked methi and very little water.

Grind it to a smooth batter and remove it in a bowl.

Keep it aside for at least 6 hours to ferment.

Once done, add salt, water if required and whip it nicely.

Heat a steamer and grease the thatte idli moulds with ghee.

Pour the batter in thatte idli mould and stream it for 10-12 mins in medium flame.

Once done, de-mould it and it's ready to be served.

Add some ghee, podi powder on top of it and serve steaming hot thatte idli with coconut chutney. 

For chutney

In a mixer jar, add fresh coconut, ginger, green chilli, cashew, curry leaves, water and grind it to a fine paste.

Add salt and mix it.

Heat a pan, add oil, chana dal, urad dal and roast for a few minutes on medium flame.

Now add mustard seeds, dry red chilli, curry leaves and let it splutter.

Add this tadka over the grinded chutney.

Coconut chutney is ready to serve.