Chef Kunal Kapoor shares his recipe for soft, spongy thatte idlis with ghee podi: Here's how to make the dish

Chef Kunal shares his recipe for thatte idli, a thicker, softer variant that requires overnight soaking. The dish serves four and takes 55 minutes to prepare.

Idlis are one of the most fulfilling breakfasts to come out of the country. They are available in several variations. One of them is the thatte idli, a traditional South Indian dish originating from Karnataka and known for its distinct size and texture. It is larger, thicker, softer, and fluffier than the usual idlis.

In April 2025, chef Kunal Kapoor, an Indian celebrity chef and restaurateur known for hosting and judging MasterChef India, shared his recipe for thatte idli with ghee podi on his website. Sharing the step-by-step process of making the dish, the chef noted that the soft, spongy idlis require overnight soaking.

Cooking time: 55 mins

Serves: 4 people

Thatte idli with ghee podi

Ingredients

Idli rice/parboiled rice - Two cups

Poha - ¾ cup (65 gms)

Sabudana - Two tbsp

Water - for soaking

Urad dal, skinless - ¾ cup (180 gms)

Fenugreek seeds - ½ tsp

Water - for soaking

Water - 170 ml/ ¾ cup approx

Salt - 1½ tsp approx

Oil - to grease

⦿ Podi Masala

Oil - a dash

Urad dal, skinless - ½ cup

Chana dal - ½ cup

Toor dal - One tbsp

Cumin - Two tsp

Sesame - ¼ cup

Dried red chillies, medium - 30 gms/35-40 nos

Oil - a dash

Curry leaves - Two sprigs

Asafoetida - One tsp

Salt to taste

⦿ For serving

Ghee to drizzle

Method

1. Start by soaking rice, sabudana, and poha together for 2-3 hours. Next, soak urad dal and fenugreek seeds together for 2-3 hours.
2. After soaking, drain both mixtures. Blend the rice to a grainy texture while gradually adding water. Separately, grind the urad dal to a smooth paste with water. (Make sure to blend the rice and dal separately.)
3. Once both mixtures are ready, combine them using your hands.
4. Cover the mixture with a lid and let it ferment overnight. When the batter is fully fermented, gently mix in salt.
5. Next, grease the thatte idli mould with oil or line it with banana leaves
6. Fill the container to three-quarters full with idli batter.
7. Steam the idlis for 12-15 minutes.
8. Meanwhile, for the podi masala, lightly temper urad dal, chana dal, and toor dal.
9. Roast cumin seeds and sesame seeds together until fragrant. Temper dried red chillies and curry leaves in oil, then grind all the ingredients together with asafoetida to form a fine powder.
10. Once the idlis are slightly cool, demold and plate; serve with ghee and podi.

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