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.
Idlis look so soft and tempting. yummy!
wow looks so spongy…yummy
Super spongy and yummy!
Soft idli are always winner.. With idli podi looks perfect
soft and tempting idlis..
That definitely looks really soft… love the name…
looks super soft and yumm
Made the idlis today. They were super soft and spongy. Everyone loved it. Thank you Smitha.
I made this idli today ….it was so soft. .thanks smitha for the recipe
I 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!!
If I have to use whole urad (urad gota), what would be the measurement of ingredients?
what about if we use whole urad dal?
little more than half thats mentioned..
Hey 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
Smita
Hope you remember me from the KVGN days. I am your fan! This idli recipe worked amazingly well. Thank you for posting this.
oh yeah.. i do remember you :).. glad to know that u liked Arshiya
Good we enjoyed thank you
Been 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.
Smitha, 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!♥️
Thank 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????
My 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.