mallige idli recipe | kushboo idli | how to make soft Mallige idli
Idli is one of the most popular and healthy South Indian dish. There are many variations in making idli . I have shared a couple of Idli recipes like thatte idli , dalia idli , Sabudana idli , Instant Idli etc and today it is Karnataka special ” Mallige Idli “. Soft and spongy idli served with spicy chutney !! They are very famous in Mysore , Bangalore region.
“Mallige” in Kannada means jasmine flower . Since these idlis turn out as soft and white as jasmine flowers , they are named as ‘Mallige Idli ‘.
Typically cooked rice and beaten rice is added while making the idli batter which gives that softness to idli. But in my home , adding cooked rice to the batter , keeping overnight and later using the batter for 1-2 days is not OK . So as a replacement i use sago and it too gives excellent result . Soft , spongy these mallige idlis can be translated as Sponge Idli . They are also a close cousin of Tamilnadu’s Kushboo Idli .
Few points to note while making Mallige Idli Recipe :
- Instead of raw rice you can use idli rava too.
- As said earlier , typically cooked rice is used . So , if you are OK with it replace sabudana with equal quantity of cooked rice .
- I use small variety sabudana . So 4-5 hours soaking time enough. However , if you are using , bigger type, then you will have to soak them overnight . or the quickest way is add sabudana to hot water and keep it closed for 2-3 hours . This will reduce soaking time .
- Adding cooking soda is optional. In hotels they use but i don’t use it. You try and see which way you like.
- The final batter should be smoother than the normal idli batter
Do give a try friends .. i am sure you will just love these melt in mouth softy fluffy idlis…here you go…
MALLIGE IDLI
Ingredients
- 4 cups Raw Rice / idli rice
- 1 cup Urad Dal / split black gram
- 1 cup Thick beaten rice/ Poha,
- 1/2 cup Sabudana /Sago
- 1/2 tsp Cooking Soda, ( optional , i don’t use )
- Salt to taste
- Oil to grease
Instructions
- Wash all the ingredients and soak each seperately . Soak rice n sabudana for 4-5 hours . Urad dal and beten rice for 1-1.5 hours .
- Grind the urad dal first into very very smooth paste adding enough water.Do not add water at once. Add it in intervals.
- Once , urad dal is done , add rice, poha and sabudana and grind adding little water. Grind them all together into smooth batter . The final batter should be smoother than the normal idli batter.
- Transfer the ground batter to a big vessel , add salt , mix well and keep aside for fermentation . let it ferment for 10-12 hours .
- Morning the batter would have fermented . Mix gently before pouring into greased idli moulds. Check the consistency . The batter should not be too watery nor too thick… just slightly thin.
- Heat water in a steamer.If you are adding soda , add at this stage and mix. Grease idli molds with oil .Pour the batter into idli stand.
- Steam for 10-12 mins on medium flame.Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a greased or wet spoon or knife.
- Thats it soft, spongy Mallige Idli’s are ready to serve. Serve with coconut Chutney / tomato chutney / Sambar / Gojju / Chutney Powder.
22 Comments
MASTERCHEFMOM
September 30, 2015 at 12:39 pmIdlis look so soft and tempting. yummy!
marudhus kitchen
September 30, 2015 at 1:31 pmwow looks so spongy…yummy
Sony P
September 30, 2015 at 5:25 pmSuper spongy and yummy!
mrkk08
September 30, 2015 at 10:33 pmSoft idli are always winner.. With idli podi looks perfect
nandoos Kitchen
October 1, 2015 at 2:54 amsoft and tempting idlis..
Rafeeda AR
October 1, 2015 at 5:06 amThat definitely looks really soft… love the name…
Gloria
October 1, 2015 at 5:25 pmlooks super soft and yumm
Shammi Prasad
October 3, 2015 at 2:04 amMade the idlis today. They were super soft and spongy. Everyone loved it. Thank you Smitha.
Neetha Albert
October 14, 2015 at 8:06 amI made this idli today ….it was so soft. .thanks smitha for the recipe
Unknown
October 15, 2015 at 4:08 pmI tried this recipe and had to replace small sago with big ones as I did not have. One enite day of soaking did not soften the big sagos so coooked them in cooker and blended it with the batter. They worked great!!
Godha R
February 9, 2016 at 5:30 amIf I have to use whole urad (urad gota), what would be the measurement of ingredients?
Anonymous
May 18, 2016 at 9:04 pmwhat about if we use whole urad dal?
Smitha Kalluraya
June 10, 2016 at 6:17 pmlittle more than half thats mentioned..
Smitha Goutam
June 30, 2016 at 12:45 pmHey Smitha tried another recipe of yours Mallige idli and happy to say your recipe has not failed again.. It was super soft n yummy ���� and for people who wanna try this please do as mentioned and you will not be disappointed!! But I suggest u can do half the quantity mentioned here for a family of 4-6
Arshiya Fathima
August 12, 2016 at 4:25 amSmita
Arshiya Fathima
August 12, 2016 at 4:27 amHope you remember me from the KVGN days. I am your fan! This idli recipe worked amazingly well. Thank you for posting this.
Smitha Kalluraya
August 12, 2016 at 5:29 pmoh yeah.. i do remember you :).. glad to know that u liked Arshiya
Apitha
September 14, 2016 at 7:21 amGood we enjoyed thank you
Alka
September 22, 2016 at 2:14 amBeen to your Blog for the first time, and girl you have an amazing collection, yes I always like to know the secret of soft Mysore Idlis and I am glad I got to know this. Will try this and share my experience. Thanks for the recipe.
Geetha
December 30, 2017 at 2:50 amSmitha, I loved the way you’ve explained everything to the minutest detail. Will definitely try this minus the soda. Thanks a TONNE. Loads of love to you too!♥️
Pallavi
April 4, 2018 at 4:30 pmThank you so much… I can’t explain how beautiful the idlies were.. so soft, spongy and yummy.. we all loved it. Thank you Smitha for such a great recipe. I stopped making Normal type idlis, now I only make this mallige idli????
Rashmi
December 5, 2020 at 11:14 amMy kids never liked idli.. I followed this recipe and they started to love these idli . Thanks a lot Smitha. Many your recipes are super liked in my family.