Bidadi Thatte Idli Recipe, Karnataka’s Famous Soft Breakfast Made Simple for a Light and Reliable Morning Meal

Published on: Dec 06, 2025 11:29 am IST

Bidadi Thatte Idli is a traditional Karnataka breakfast known for its gentle texture, unique steaming method, and simple ingredients.

Bidadi Thatte Idli is a popular breakfast from the Ramanagara region of Karnataka, known for its distinct shape and generous size. The idli batter is spread on wide plates, known as thatte, giving the dish its name. This method allows the batter to steam evenly and gives the idli its signature softness. Though similar ingredients are used in regular idlis, the ratio and steaming style set this version apart.

Bidadi Thatte Idli(Freepik)

The dish has its origins along the Bengaluru–Mysuru highway, where small eateries began serving Thatte Idli to travellers for a light and filling morning meal. Over time, the recipe became recognised across Karnataka and gradually reached other states through food stalls and restaurants. Its popularity grew because the batter is easy to prepare in large quantities and requires minimal oil, making it suitable for both home kitchens and commercial settings.

The combination of rice and urad dal gives Thatte Idli a balanced nutritional profile. According to a study, the fermentation process increases the availability of nutrients and supports digestion. Research done by FSSAI, urad dal contributes plant-based protein, while rice provides carbohydrates for steady energy. The steaming technique keeps the dish gentle on the stomach, which is why many households prefer idlis as a morning meal for children and adults.

Different towns in Karnataka have their own versions. Some include a small amount of flattened rice (poha) or sabudana to enhance softness, while others maintain a more traditional ratio for a firmer texture. These variations show how regional practices influence the final result, even when the core ingredients remain the same.

Bidadi Thatte Idli Recipe For A Karnataka Breakfast

Bidadi Thatte Idli comes from the Ramanagara region of Karnataka, where highway eateries made it popular among travellers. The batter is steamed on flat plates called thatte, giving the idli its distinct size. The mix of fermented rice and dal makes it light, nutritious, and easy to digest for all age groups.

Ingredients (Makes 6–8 Thatte Idlis)

• 2 cups idli rice
• 1 cup urad dal
• 2 tbsp poha (flattened rice)
• ½ tsp methi seeds
• Salt to taste
• Water as needed
• Oil for greasing the plates

Instructions

1. Soak idli rice, urad dal, methi seeds, and poha separately for 4–5 hours.
2. Grind urad dal into a fluffy paste. Grind rice and poha into a slightly coarse paste.
3. Combine both pastes, add salt, and mix well. Ferment overnight or for 8–10 hours.
4. Grease the thatte plates lightly with oil.
5. Pour a ladleful of batter onto each plate and spread gently.
6. Steam for 10–12 minutes until the idlis are cooked through.
7. Allow the idlis to cool for a minute before removing them.
8. Serve hot with sambar, chutney, or Karnataka-style saagu.

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