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Thatte Idli is a soft, steamed South Indian rice cake made from fermented batter, naturally light and probiotic. This healthy vegetarian breakfast is low in calories, easy to digest, and a family morning staple.
Wash parboiled rice, split urad dal, and poha separately under running water; soak rice and poha together, and dal separately, both in enough water for 4 hours.
Drain soaked ingredients. Add urad dal to a blender with a little water and grind until smooth and fluffy.
Grind soaked rice and poha mixture with water to a slightly grainy paste; combine with the dal paste in a large bowl.
Mix batters thoroughly, cover, and ferment in a warm spot for 8–12 hours until airy and doubled in volume.
Once fermented, gently stir in salt. Grease flat idli plates (or shallow plates) with oil. Pour batter into plates to 1/2 inch thickness.
Steam idlis in a steamer or large pot on medium-high heat for 12–15 minutes until fully set; check doneness with a toothpick.
Cool plates briefly, run a spatula around edges, and gently lift out the soft Thatte Idlis. Serve warm with chutney and sambar.
