Bigger than the same old idlis and formed like discs, the ‘thatte idlis’ of Bengaluru have a fan following of their very own. Listed here are eight locations within the metropolis for idlis and different South Indian breakfast staples.

Paying homage to a flat disc or plate, Karnataka’s thatte idli (a steamed rice and lentil cake) is bigger than the same old variants of this cult favorite South Indian breakfast dish. The ‘cloud-like’ texture of those idlis is lent by the bottom tapioca pearls that go into the batter. With a aspect of hand-churned butter and spicy coconut chutney, the thatte idli is the last word crowd-puller.

On this article, we discover heritage eating places and native spots that dish up this common snack in addition to well-known idli joints in Bengaluru.

1. Veena Shops

In a video put out by meals and journey platform Curly Tales, Bollywood icon Deepika Padukone declared her love for the idlis served at Veena Shops in Malleshwaram. Began in 1977, the eatery has been thrilling its prospects and the who’s who of the nation with its South Indian fare.

It was as soon as fully regular to see serpentine queues line up outdoors the 150 sq ft house, with keen prospects ready to get a style of proprietor Suryanarayana’s specialities. Together with the idlis, one other common merchandise on the menu is the shavige tub (a dish made with rice noodles) and puliogare (tamarind rice). Workplace-goers usually load their tiffins with beneficiant helpings earlier than they sprint off to work.

2. Umesh Dosa Level

Nobody who visits this iconic eatery within the metropolis’s Seshadripuram locality leaves with out sampling their thatte idlis, vadas (a fried savoury snack made with lentils), Mangalore bajji (a fried snack ready with gram flour, curd, spices and greens), Mulbagal masala dosa (a singular sort of dosa that’s ready with flattened rice also referred to as poha), and ghee podi idlis.

Whereas this would possibly sound like a heavy breakfast, it’s fully value it, say loyal prospects who’ve frequented the place for years.

As meals researcher and author Shivani Unakar shared in an interview with Conde Nast, “They [Umesh Dosa Point] are good for while you need one thing indulgent. They make the idlis, then pour loads of ghee on them and sprinkle chutney podi (a flavourful condiment made with lentils and spices) on prime. They’re so well-known for the seasoning that they even promote packets of their chutney podi.”

3. Mavalli Tiffin Room

The pre-Independence marvel established in 1924 continues to have its maintain on the folks of the town and their palates. Other than serving the right dosas, the eatery is understood for its idlis. 

An attention-grabbing story prequels the rava idlis — It’s stated that in World Warfare II, the availability of rice was stemmed. In an effort to maintain the restaurant working, founder Parampalli Yagnanaryana Maiya and his brothers determined to experiment with semolina in its place. And voila! The rava idli was born.

Quickly this innovation garnered a lot love from the folks of Bengaluru that the eatery continued to arrange the rava idlis even as soon as circumstances eased.

4. IDC Kitchen

A ardour for South Indian delicacies runs deep at Bengaluru’s IDC Kitchen and as their web site reads, the “holy trinity of idli, dosa and espresso” is a celebration of the tradition of the land.

As Joshua Muyiwa, a Bengaluru-based poet and humanities and tradition author, shared in an interview with Conde Nast, “The ghee thatte idli at IDC Kitchen (a number of outposts) is excellent. The spongy idli acts as the right base for the goodness of ghee, and when dunked into their pungent chutney, it turns into divine. And in the event you’re feeling experimental, go for the podi model — a crunchy spicy peanut powder topped over — for that play of texture and style.”

5. Rameshwaram Cafe

On 26 November, 2023, the cooks at Bengaluru’s Rameshwaram Cafe had been scrambling to carry a buyer his order of ragi dosa, ghee roast dosa, medu vada (a doughnut-shaped fried snack made with lentils), ghee idli podi, kesari tub (a candy ready with semolina, sugar, ghee and milk), and filter espresso.

The shopper was none apart from Gary Mehigan, a chef of MasterChef Australia fame. The culinary legend took to Instagram to proclaim his love for the unfold he was served including that he can be again quickly.

6. Akash Kunigal Thatte Idli

Having as soon as offered idlis on a avenue cart by himself, Akash Kunigal now has two retailers of his personal within the metropolis. As he shares with YouTube meals channel ‘Meals Lovers TV’, “I was a farmer in my village and got here to the town just a few years in the past. Since then I’ve been making ready thatte idlis and these are all the time on the menu.”

Backed by a philosophy to serve few objects however guarantee they’re scrumptious, Akash Kunigal’s meals outlet serves round 2,000 idlis each night. As he narrates his journey from a small cart initiative to now on the helm of the favored joint, Kunigal swells with delight.

7. Sri Shiva Darshana Shashi Lodge

“As gentle as air” is what number of describe the thatte idlis at this joint that’s positioned alongside the Bengaluru-Mysuru freeway. The Bidadi space within the Ramanagara district that falls on this stretch of highway is hailed because the birthplace of the thatte idlis, which is why the snack typically goes by the identify Bidadi thatte idli.

The Sri Shiva Darshana Shashi Lodge in Bidadi city is a respite for travellers who cease by for a hearty breakfast or lunch, whereas traversing alongside the freeway.

The story goes that the meals joint got here into existence within the Fifties. On the time, its acrey idli (delicate triangular idlis that had been precursors to the thatte idlis) was a crowd puller. Finally, its fame grew, and right now, the outlet sees travellers who’re making their method to both of the 2 cities in addition to individuals who come all the way in which simply to have a healthful breakfast.

8. Brahmin’s Espresso Bar

Idli, vada, upitu (a South Indian breakfast dish made with roasted semolina and spices), and kesari tub — that is the menu at Brahmin’s Espresso Bar in Bengaluru. Having began with these 4 dishes in 1965, the place continues to serve them. The recipes are a continuing right here.

When Narasimha Rao began the eatery, it was the espresso that was the primary draw. On the time, snacks had been sourced from the native bakeries. Finally, the household started making ready South Indian objects and prospects swear by the chutney that’s stated to be the glue that holds the menu collectively.

Edited by Pranita Bhat