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.