Tumkur Thatte Idly – Karnataka Special
- 17
- November
- 2009
Tumkur Thatte Idli:(Karnataka Style)
Karnataka’s Flat Idlies. Thattae Idly. Thatte Idly. Flat Idlies. Madras Rathna Cafe Idly – Triplicane, Chennai. Palace Cafe Idly – Vellore. Thattai Idlies. Thattai Idly.
Thatte idly is certainly from Karnataka, as far as I know! It is said that its quite famous around the Tumkur district. Well, they have an unique set of idly steaming vessel and laddles for making this! The idly molds/laddles here are very shallow, much similar to plates (thattu)! So the idly comes out ‘very flat’ (thatte).
For Chennaiittes, much similar to Tumkur idly (more or less flat idlies, but not exactly the same) can be found at Ratna Cafe Hotel, Triplicane – Chennai. Another place I enjoyed thatte idly is from my home town, ‘Palace Cafe Hotel, Opposite to CMC Hospital, Vellore. Though not exactly the same, they are more or less flat and definetely large ones! This place is known for its trendy ‘two idlies and a Bucket full of Sambar’.
Well, I don’t own that specilized thatte idly vessel, used a plate to prepare it, turned out fairly perfect. Since it is known as two idlies and bucket sambar at my place (Vellore)! I made the same, Ratna Cafe & Palace Cafe Hotel Style Sambar to go with it.
Ingredients:
Parboiled rice 1/2 cup
Raw rice 1/2 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon.
Salt
Soda
Sesame oil
Method:
Soak raw and paroiled rice together in water for at least 5 hours.
Urad dal and fenugreek should be soaked separately for half an hour.
Wet grind them separately. Using less water.
Later mix them together.
Add salt, soda (dissolved in water), sesame oil 2 spoons.
Allow it to ferment. May be for about 7 hours.
Once the fermentation part is over…the Idly batter is ready.
In a Idly mold/thatte laddle…smear either ghee or sesame oil.
Pour little batter to it.
Steam cook for about 10 mins.
Serve warm along with chutney and sambar.
wow………nice idly dear…I do normal idlies with this batter……..next time will try it..
gr8 job..this is also similar to what is called sannan in konkani and sanna in maharastra-west coast..they are to be eaten with mutton/fish curry..
I would say it is karnataka special, Idli has gigantic form! The sambar is quiet different compare to our Tamilian style! Ur idli reminds my in laws place!
I just love this idlis… it is also famous in Mangalore… perfect with nice hot sambar
Woww thatta idli looks yummy….
interesting…..looks very tempting
So tempting idlies..v usually grind cooked par boiled rice along with urad daals…will try this version soon
Wow,thatta idli looks so inviting and lovely presentation as well!..would love to try this version.
Very nice Idly Malar. Enjoy imagining that 2 idlies and bucket full of sambar. You are always good at bringing out the secret recipes of many restaurants. Love this plate idly very much. Btw, one of my aunt makes it and we call it as stand Idly:) I dont know why.. may be the different shape of the idly mould could have given that thought.
Hey Malar, nice and huge idlis..I would love to grab that bowl with sambar and idli
hey yummy idli, we never prepared idli with parboiled rice, will surely try now
Thattu idli really looks like a plate on that pan! So flat and shiny it is like a plate! Looks palatable and scrumptious!
growing up, my neighbours were from Karnataka. Remember having this idli at their place…this post brings back so many lovely memories
So interesting and inviting.. thatte idly. Nice clicks and presentation.
this version of iddly looks new to me. will try this
thanks
prajusha
http://www.icookipost.com
Nice way to do idlis…will surely do it next time…Looks nice malar
Hi Malar. I am drooling over the Idli and telling scolding myself for having not made it for quite sometime. I do have the thattai stand that u have mentioned, but I have just become too lazy it seems to use all these things.
And now that you have mentioned Ratna Cafe, that taste of Sambhar is going to linger in my mouth the whole day. I used to hog like anything….not fair dear.How I hate myself for being such a glutton
Dear Malar
Very good effort and result too.
I don’t have any idly making gadget..but I can try this.
I am perpetually confused about rice to Dal ratio, some times I see 2:1, 2.5:1 and 3:1. Is it region specific of there is a reason to use for different taste, texture etc, can u please enlighten me
This is so new to me…never heard of this, before…looks so yummy…must try this!…tempting clicks!
no matter what the size of the idli is (and moreover the bigger the size, the better for me, hehhe), the idli soaked in that delicious sambhar makes me mouth-water Malar!!! I love the combination Idly sambhar and besides too many of us!!! next time I go to India, I should make a trip to Vellore to enjoy this speciality.
sometimes, the simplest restaurants serve the most palatable food ever!!
My mom also makes one idly similar to this,she call the idly plate as “otrai Idly thattu
Mouth watering!
Wow I remember my granny making these idlis….too good with onion cuthney
. But I was not aware they are called tumkur idlis though I was 4 yrs in tumkur.
I love these idlis…my hubby took me to Ratna cafe just for me to taste these idlis…nice picture Malar
This is a real new idli to me..Looks delicious and sounds gr8…
Yummy!!!!!
Wow something different Malar super irukku
This is very very new to me
Super Malar… looks very inviting
Wow!Never heard of it but it looks so tempting..
This is something very very new to me, but i love it and I am sure it tastes yummmmmy!
Thank you girls.
Looks so tempting…never seen such kind of idli……
OMG..I love idli in hot Sambar. Irresistible..Feel like eating it rt now..Reminds me of the idli-sambhar in Udipi restaurants in Mumbai.
Great Presentation.Will keep visiting.You have a great blog with awesome recipes..oh i can’t get my mind off the Idli-Sambar..”Garam Garam Sambhar mein doobey Idli – this was an old Hindi Commercial”.