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Thatte idli is a type of idli that is popular in the southern part of India, especially in the state of Karnataka. The word "thatte" means plate in Kannada, which is the local language of Karnataka. As the name suggests, the thatte idli is larger in size than the regular idli and is usually served on a plate.
The history of thatte idli is not very clear, but it is believed that it originated in the region of Tumkur, which is located in the southern part of Karnataka. It is said that the thatte idli was first prepared by a small hotel in Tumkur, which became famous for its unique and tasty idlis.
The Kyathsandra Thatte Idli is named after the town of Kyathsandra in the Tumkur district of Karnataka, where it originated. The idlis are made using a special technique where the batter is poured onto small plates or banana leaves instead of the usual idli molds. The plates or leaves are then steamed, resulting in a thin, flat idli with a slightly crispy texture on the edges.
Preparation of thatte idli
The preparation of thatte idli is similar to the regular idli, but the main difference is in the size and shape. Thatte idlis are made using a special plate, which is circular in shape and has a diameter of around 8 to 10 inches. The batter is poured on this plate and steamed for around 10 to 15 minutes. Once the idli is cooked, it is removed from the plate and served with chutney and sambar.
Thatte idlis are usually served for breakfast or as a snack in the evening. They are quite filling and are often served with a variety of toppings, such as grated coconut, coriander leaves, and grated carrots.
Today, thatte idli is a popular dish not only in Karnataka but also in other parts of India. It has become a part of the local cuisine and is enjoyed by people of all ages.
Connection with Ramanagara
On the other hand, Bidadi in Ramanagara district is also believed to be the place where thatte idli was born.....
The Bidadi Thatte Idli is named after the town of Bidadi in the Ramanagara district of Karnataka, where it originated. The idlis are made using a special technique where the batter is poured onto small plates or saucers instead of the usual idli molds. The plates are then steamed, resulting in a thin, flat idli with a slightly crispy texture on the edges.
The batter for Bidadi Thatte Idli is made using a combination of urad dal (black gram) and rice. The dal and rice are soaked, ground to a fine paste, and fermented overnight. The fermented batter is then mixed with salt and poured onto the plates for steaming.
It is worth noting that Bidadi and Kyathsandra are neighboring towns in the state of Karnataka and both have their own versions of the Thatte Idli. While there are some similarities between the two, they are also distinct in terms of texture and flavor.
My dear fellow thatte idli lovers should know the varying types and textures of thatte idlis. While, Bidadi and Tumkur will always remain as the king makers of Thatte idlis, plenty of other places that offer the most delicious thatte idlis are found throughout Karnataka.
