Thatte Idli Travels around Bengaluru

A drive through the misty exteriors to go and watch the Thatte Idli melt in your mouth, as you wash it up with Butter, Podi and Chutney.

The Thatte Idli is a popular variant of Idli (rice cakes otherwise). While our regular idli is smaller and thinner, This version of the idli is larger in circumference and thickness. It gets its name from the circular disc type bowl in which it is made. It is better known as Bidadi (Ramanagara district, between Mysuru and Bengaluru express highway), Thàtte Idli as it originated in Bidadi town.

Photo of Thatte Idli Travels around Bengaluru by KatchuTravels

What is the Thatte Idli like and how is it made?

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