Channarayapatna Thatte Idli
Large plate-sized soft idli from Channarayapatna on Bangalore-Mangalore highway. Steamed in special wide plates, fluffy and absorbent.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Idli Dosa Batter — 250 g (whole)
- Ghee — 2 tbsp (whole)
- Water — 1 cup (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Use well-fermented idli batter of pouring consistency. Add salt and a little water if too thick.
- Grease the wide flat thatte (plate) moulds with ghee or oil.
- Pour batter into each plate to a thin even layer for the signature large, flat shape.
- Steam in a steamer/cooker (without weight) for about 12-15 minutes until a toothpick comes out clean.
- Rest 5 minutes, unmould, and serve hot with coconut chutney and sambar.
Common questions
- What is ಚನ್ನರಾಯಪಟನಾ ಠಟ್ಟೇ ಇಡಲೀ in English?
- ಚನ್ನರಾಯಪಟನಾ ಠಟ್ಟೇ ಇಡಲೀ is written Channarayapatna Thatte Idli in English.
- How many calories in one plate of Channarayapatna Thatte Idli?
- 258 kcal per plate.
- How much cooking time?
- 500 min — 480 min prep, 20 min cooking.