Thatte Idli (Bangalore Style Plate Idli)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (3)

Thatte Idli (Bangalore Style Plate Idli)

NUTRITION · PER SERVING330M COOK
CAL 28%·PRO 33%
CARBS 119G85% OF CAL
6G FIBER0G ADDED3G INTRINSIC110G OTHER3G TOTAL SUGAR
FAT 2G4% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy and soft steamed plate idlis from Bangalore, Karnataka. Larger and flatter than regular idlis, served with chutney and sambar.

maingluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

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Nutrition & ingredients

Ingredients

serves 4
  • ¾ cup (150 grams) black gram ((urad dal), whole & skinless, ¾ cup = ½ + ¼ cup)
  • ¼ teaspoon fenugreek seeds ((methi seeds))
  • 2 cups (400 grams) idli rice
  • ½ cup (40 grams) flattened rice ((poha) - thick variant)
  • ¼ cup (40 grams) sabudana ((sago))
  • 1 cup water (- for soaking urad dal & fenugreek seeds)
  • 2½ cups water (- for soaking rice & poha)
  • ½ to 1 cup water (- for soaking sabudana)
  • 1 cup water (- for grinding urad dal, fenugreek seeds & sabudana)
  • 1 cup water (- for grinding rice & poha)
  • 1 teaspoon rock salt (- edible & food grade, use pink salt or sea salt instead)
  • oil ( - as needed to grease the plates)
  • 2 to 3 teaspoons ghee (or sesame oil, optional)
  • 1 to 2 teaspoons Idli Podi (or as needed, optional)
  • Coconut Chutney
  • Coriander Coconut Chutney
  • Sambar
PREP
10M
SODIUM
411MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.