Thatte Idli with Onion Chutney – South Karnataka Special Breakfast
Summary
- Learn to make soft and spongy Thatte Idli, a popular South Karnataka breakfast, served with a flavorful homemade onion chutney. This recipe guides you through preparing the fermented batter and a quick, tasty chutney, perfect for a wholesome meal.
Video Chapters
Jump straight to any step in the video.
All Ingredients - For Thatte Idli
- Idli rice 4 cups
- Urad dal 1 cup
- Sago 1/5 cup
- Fenugreek seeds 1 tbsp
- Water as needed
- Salt to taste
- Sesame oil for greasing
All Ingredients - For Onion Chutney
- Chana dal 1 tbsp
- Urad dal 1 tbsp
- Oil 1-2 tbsp
- Dry red chili 2
- Curry leaves a few
- Garlic a few cloves
- Onion 2, sliced
- Turmeric powder 1/4 tsp
- Tamarind a small piece
Tools You'll Need
- Pot
- Steamer
- Idli steamer
- Pan
- Bowl
- Knife
Plan Ahead
Up to 14 hrs of hands-off time you can shift to earlier.
- Step 2 · Overnight6 hrs
…er. Then, add sufficient water to cover each ingredient and soak them overnight or for at least 6 hours.
- Step 9 · Ferment8 hrs
Ferment the Batter Cover the pot with a lid and leave the batter to ferment f…
- Step 10 · Ferment
Prepare Idli Plates Once the batter is fermented, stir it gently. Grease the thatte idli plates with sesame oil using…
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Idli Ingredients for Soaking
Add 4 cups of idli rice to a bowl. In separate bowls, add 1 cup of urad dal, 1/5 cup of sago, and 1 tbsp of fenugreek seeds.
Step 2: Wash and Soak Ingredients
Wash the idli rice, urad dal, and sago 2 to 3 times with water. Then, add sufficient water to cover each ingredient and soak them overnight or for at least .
Step 3: Grind Sago into Batter
Drain the water from the soaked sago. Add it to a mixer grinder with some fresh water and grind it into a fine, smooth batter.
Step 4: Transfer Sago Batter
Pour the finely ground sago batter into a large pot.
Step 5: Grind Urad Dal and Fenugreek Seeds
Drain the water from the soaked urad dal and fenugreek seeds. Add them to the mixer grinder with some fresh water and grind them into a fine, smooth batter.
Step 6: Transfer Urad Dal Batter
Pour the urad dal and fenugreek seeds batter into the pot with the sago batter.
Step 7: Grind Idli Rice
Drain the water from the soaked idli rice. Add it to the mixer grinder with some fresh water and grind it into a fine batter.
Step 8: Combine Batters and Add Salt
Pour the rice batter into the pot with the other batters. Add salt to taste and mix all the batters thoroughly until well combined and airy.
Step 9: Ferment the Batter
Cover the pot with a lid and leave the batter to ferment for approximately , or until it doubles in volume and becomes light and frothy.
Step 10: Prepare Idli Plates
Once the batter is fermented, stir it gently. Grease the thatte idli plates with sesame oil using a brush.
Step 11: Pour Batter into Plates
Pour the idli batter into each greased plate, filling it about halfway.
Step 12: Steam the Idlis
Arrange the filled idli plates in the idli steamer stand. Place the idli stand into a pot with boiling water. Cover and for .
Step 13: Check and Remove Idlis
After , check if the idlis are cooked by inserting a knife or toothpick; it should come out clean. Carefully remove the idli stand from the steamer. Gently remove the cooked thatte idlis from the plates using a spoon or knife.
Step 14: Roast Chutney Ingredients (Dals)
For the onion chutney, heat 1-2 tbsp of oil in a pan. Add 1 tbsp chana dal and 1 tbsp urad dal. Roast until they turn light brown.
Step 15: Add Spices and Aromatics
Add 2 dry red chilies, a few curry leaves, and a few garlic cloves to the pan. for about a minute until fragrant.
Step 16: Sauté Onions
Add 2 sliced onions to the pan and until they become translucent and soft, about .
Step 17: Add Turmeric and Tamarind
Add 1/4 tsp turmeric powder and a small piece of tamarind. Mix well and for another minute.
Step 18: Grind Chutney
Transfer the mixture into a mixie jar. Grind the mixture into a fine chutney. Add a little water if needed to achieve the desired consistency.
Step 19: Serve Thatte Idli with Chutney
Stack the soft and spongy thatte idlis on a serving plate and serve immediately with the tasty onion chutney.
From this CreatorMore from South Indian Foods
Other recipes converted from South Indian Foods's cooking videos.
Bisibelebath Karnataka Special
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Bun Maska with Masala Chai
Cuisine
Indian · Street Food
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Paneer Stuffed Dhokla – Indian Snack
Cuisine
Indian · Gujarati
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Drumstick Gravy (Murungakkai Kulambu)
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Mahalaya Lunch Menu: South Indian Vegetarian Feast
Cuisine
Indian · South Indian
Prep + Cook Time
2 hr 30 min
Difficulty Level
Medium
Veggie Cheese Balls – Air Fryer
Cuisine
Indian · Snack
Prep + Cook Time
35 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...