Bidadi Thatte Idli is a beloved breakfast speciality from Karnataka, celebrated for its large plate-like shape, cloud-soft texture, and comforting simplicity. Originating from the Ramanagara region along the Bengaluru–Mysuru highway, this idli became popular when roadside eateries began serving it to travellers as a filling yet light morning meal. Unlike regular idlis, this version is steamed on wide flat plates known as thatte, which helps the batter cook evenly and remain exceptionally soft.
Although the ingredients are similar to classic idlis, the proportions and preparation style make all the difference. The fermented blend of rice and urad dal creates a batter that is airy, easy to digest, and suitable for all age groups. Over the years, Bidadi Thatte Idli has moved beyond highway joints to home kitchens and restaurants across Karnataka and other states. Some regions add poha or sabudana to enhance softness, while others stick to a traditional mix for a slightly firmer bite.
Steaming keeps the dish low in oil and gentle on the stomach, making it ideal for a reliable morning meal. Rich in carbohydrates from rice and plant-based protein from urad dal, this breakfast offers sustained energy and improved nutrient absorption due to fermentation. Served hot with sambar, coconut chutney, or Karnataka-style saagu, Bidadi Thatte Idli remains a timeless example of simple food done right.
Bidadi Thatte Idli Recipe
Ingredients
2 cups idli rice
1 cup urad dal
2 tbsp poha
½ tsp methi seeds
Salt to taste
Water as required
Oil for greasing
Method
Soak idli rice urad dal methi seeds and poha separately for 4 to 5 hours
Grind urad dal into a fluffy smooth paste
Grind rice and poha into a slightly coarse paste
Mix both batters add salt and ferment for 8 to 10 hours or overnight
Lightly grease flat plates with oil
Pour batter onto each plate and spread gently
Steam for 10 to 12 minutes until cooked
Rest briefly remove and serve hot