Chef Kunal Kapoor’s Recipe for Soft, Spongy Thatte Idlis with Ghee Podi

Thatte idlis, a beloved Karnataka specialty, are larger, plate-shaped idlis known for their incredible softness and spongy texture. Unlike regular idlis, these are steamed in shallow plates, giving them a signature flat and wide appearance. Chef Kunal Kapoor’s version incorporates poha and sabudana in the batter, resulting in extra fluffy idlis that melt in the mouth. Paired with aromatic ghee podi (gunpowder), this dish makes for a comforting and satisfying South Indian breakfast or light meal.

Preparation Time: 55 minutes (plus soaking and overnight fermentation)
Serves: 4
Difficulty: Easy

Ingredients for the Idli Batter

• Idli rice / Parboiled rice — 2 cups (or sona masuri rice)
• Poha (flattened rice) — ¾ cup (65 gms)
• Sabudana (tapioca pearls) — 2 tbsp
• Water — for soaking and grinding (approx. ¾ cup / 170 ml for grinding)
• Urad dal (skinless) — ¾ cup (180 gms)
• Fenugreek seeds (methi) — ½ tsp
• Salt — 1½ tsp (approx.)
• Oil — to grease the molds

Ingredients for Ghee Podi (Gunpowder Masala)

• Oil — a dash (for tempering)
• Urad dal (skinless) — ½ cup
• Chana dal — ½ cup
• Toor dal — 1 tbsp
• Cumin seeds — 2 tsp
• Sesame seeds — ¼ cup
• Dried red chillies (medium) — 35-40 nos. (30 gms)
• Curry leaves — 2 sprigs
• Asafoetida (hing) — 1 tsp
• Salt — to taste

For Serving

• Ghee — generous amount for drizzling

Step-by-Step Method

1. Soaking the Ingredients
   Soak the idli rice, poha, and sabudana together in sufficient water for 2-3 hours. In a separate bowl, soak the urad dal along with fenugreek seeds for the same duration.
2. Grinding the Batter
   Drain both soaked mixtures. Grind the rice-poha-sabudana mixture to a slightly coarse, grainy texture, adding water gradually as needed. Separately, grind the urad dal and methi into a smooth and fluffy paste. Combine both batters in a large bowl and mix thoroughly with your hands to incorporate air.
3. Fermentation
   Cover the batter and allow it to ferment in a warm place for 8-12 hours or overnight, until it rises and becomes light and airy. Once fermented, gently stir in the salt without deflating the batter too much.
4. Steaming the Thatte Idlis
   Grease thatte idli molds (or shallow steel plates/lids) with oil. You may also line them with banana leaves for added aroma. Pour the batter into each mold, filling it about three-quarters full. Steam the idlis for 12-15 minutes. Allow them to cool slightly before carefully removing from the molds.
5. Preparing the Ghee Podi
   Heat a little oil and lightly roast the urad dal, chana dal, and toor dal until aromatic. Separately roast the cumin seeds and sesame seeds. Temper the dried red chillies and curry leaves in oil. Grind all the roasted ingredients together with asafoetida and salt into a fine powder. Store in an airtight container.
6. Serving
   Place the warm thatte idlis on a plate, drizzle generously with ghee, and sprinkle the podi masala over the top. Serve immediately for the best experience. You can also offer coconut chutney or sambar on the side.

Tips for Perfect Soft and Spongy Thatte Idlis

• The addition of poha and sabudana is the secret to achieving that signature melt-in-the-mouth texture.
• Grinding the rice and dal separately ensures the right consistency—grainy for rice and fluffy for dal.
• Fermentation is crucial; maintain a warm environment for best results, especially in cooler climates.
• Traditional thatte idlis are steamed in shallow plates, which helps them spread evenly and cook uniformly.
• Adjust the spice level in the podi according to your preference by varying the number of red chillies.

This vegetarian and gluten-free recipe from Chef Kunal Kapoor is simple yet rewarding. Whether you’re a South Indian breakfast enthusiast or looking to try something new, these ghee-laden thatte idlis with fragrant podi are sure to become a household favorite. Enjoy them fresh and hot for maximum delight!

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