Oats Thatte Idli (Tumkur Special Plate Idli)

          These are traditional Karnataka special Thatte idli, which literally translates to plate idli as they are steamed in a plate. I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. So go ahead and give it a try by following a step by step pictorial recipe to prepare this healthy delicacy.


          

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice, I added some powdered oats and a tempering to the urad dal batter. 

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

• 1 cup oats
• 1/3 cup urad dal (split black gram))
• salt to taste
• 1 tsp. ghee
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt 

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves

          Soak the urad dal overnight. Then add some water and grind to a smooth paste. Keep aside.

          Heat 1 tsp. ghee and roast the oats for 2 minutes or till you get a nice aroma. Set aside to cool and then blend into a powder.

          Mix together dal paste, oats powder, salt to taste and required quantity of water to form a semi-thick batter. Keep aside. 

          Tempering - Heat oil in a pan. Temper with mustard seeds. After it stops spluttering, add the urad dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds and switch off the flame.

          Pour this tempering over the oats batter. Add in the chopped coriander leaves and fresh grated coconut. Combine everything well.

          Just before steaming, Add the eno fruit salt to the batter and give it a stir. Pour the batter into a greased steel plate / tiffin box with a lid. 

           Steam for 15 minutes and set aside to cool. Then demould it and serve with sambar and chutney.

                       Mix dal paste, oats powder, salt & some water to form a semi-thick
                       batter. Keep aside. 

                       Heat oil & temper with mustard seeds. Then add urad dal, asafoetida,
                       green chilies & curry leaves. Sauté for a few seconds.

                       Pour this tempering over the oats batter. 

                       Add coriander leaves & coconut. Mix well.

                        Add eno fruit salt to the batter & give it a stir. 

                        Pour batter into a greased steel plate / tiffin box with lid. 

                        Steam for 15 min. When cool, demould it.

                                 Serve with sambar and chutney