Have you ever seen large idlis, the size of a plate, in South Indian eateries? These flat idlis are called 'Tatte Idli' and are an important part of Karnataka's culture. Unlike small, dome-shaped idlis found almost everywhere in South India, Tatte Idlis are very wide, flat, and incredibly soft. Their texture resembles a cloud rather than a rice cake.
Why are Tatte Idlis so soft? The batter for these idlis differs from the batter for regular idli. In addition to the usual rice and lentils used for making idli, crumbled poha or poha, and sometimes tapioca, are added, which makes them very light and airy. This same batter can also be used to make regular idli.
These idlis are larger than usual, have an excellent taste, and possess a soft, net-like texture like cotton. One such idli can be completely satisfying. It is served with spicy coconut chutney, sambar, and a small amount of ghee or powdered spices known as 'podi masala'. Next, we present a simple way to prepare perfect Karnataka-style Tatte Idlis!
For preparation, you will need: 2 cups of idli rice (dosa rice or sona masuri rice), 1/2 cup of lentils (skinned), 1/4 cup of tapioca (to give the idli super softness), 1/4 cup of poha (chidwa), 1/2 teaspoon of fennel seeds, salt to taste, water (for making the batter), a little oil or ghee for greasing the mold/plate.
First, thoroughly wash the idli rice, lentils, tapioca, and fennel seeds in one vessel and soak them in water for 5-6 hours. Soak the poha for 10 minutes before grinding. Then, grind the soaked ingredients and poha in a blender or food processor, gradually adding a little water to obtain a perfectly smooth batter. It is important that the batter is neither too thick nor too thin.
Add salt to the ground batter and cover it, leaving it in a warm place for 8-10 hours (or overnight) for the yeast to rise. After the batter rises, it will become fluffy and double in volume. Grease the Tatte Idli pan (or any other small, flat mold for dosa/idli) with a little oil or ghee.
Fill the prepared mold with half or a third of the prepared batter. Bring the water in the steamer or large pot to a boil. Place the molds in the steamer and cook over medium or high heat for 10-12 minutes on steam. Check for doneness with a toothpick: if it comes out clean, the idlis are ready. After they cool down slightly, carefully remove them using a spoon along the edges. Serve by sprinkling a small amount of desi ghee and powdered spices on top, along with coconut chutney and hot sambar.