Soft, fluffy, and irresistibly comforting — Tatte Idli is not just a dish, it’s an experience.
Meaning “plate idli” in Kannada (tatte = plate), this unique variation of the classic South Indian idli has won the hearts of food lovers across India.
🌿 The Beautiful Origin of Tatte Idli
Tatte Idli traces its roots to Bidadi, a small town near Bengaluru along the Mysuru highway.
Decades ago, local “tiffin hotels” started serving oversized, plate-shaped idlis to cater to travelers who wanted a quick, filling, and wholesome breakfast.
The shape came from using shallow steel plates instead of deep idli moulds, which created:
✔ Ultra-soft texture
✔ Larger surface area
✔ Faster cooking
✔ A visually striking, fluffy “cake-like” idli
Soon, Tatte Idli became famous at iconic eateries like SLN and Upahara Darshini. Travelers began stopping just to taste these cloud-like idlis with piping hot sambar and spicy chutney. Today, Tatte Idli is a culinary symbol of Karnataka — humble, hearty, and unforgettable.
✨ Ingredients
For the Batter:
- 2 cups raw rice
- 2 cup cooked rice
- 1 cup whole urad dal
- 1 tsp fenugreek seeds
- Salt to taste
- Water as needed
👩🍳 Step-by-Step Preparation
1. Soak the Ingredients
- Wash and soak rice for 4–5 hours.
- Wash and soak urad dal + fenugreek seeds separately for 4 hours.
2. Grind the Batter
- Grind urad dal first until smooth and fluffy (add little water gradually).
- Grind rice and cooked rice to a slightly coarse consistency.
- Combine both, add salt, and mix well using your hands (helps fermentation).
3. Ferment Overnight
Allow the batter to ferment 8–10 hours. You should see a bubbly, airy rise — this is what makes Tatte Idli soft and spongy.
4. Prepare the Plates
- Grease the shallow idli plates with a bit of oil.
- Pour a ladle of batter (about ¾ full).
5. Steam
- Steam on medium heat for 10–12 minutes.
- Insert a toothpick — if it comes out clean, they’re done.
6. Serve Hot
Slide the Tatte Idli out gently.
Serve with:
✨ Karnataka-style coconut chutney
✨ Sambar
✨ A dollop of ghee (optional… but heavenly!)
🌟Why Tatte Idli Tastes So Different
- The shallow plate allows even heat distribution
- The large surface area keeps it extra soft
- Fermented batter + urad dal ratio creates signature fluffiness
Each bite feels like eating a warm, tender cloud.
Tatte Idli proves that even simple food can become iconic with a small twist.Whether you’ve tasted it in Karnataka or are trying it at home for the first time, this dish always brings a smile with its softness, flavor, and nostalgia.
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