Mallige Idli
Mallige idli is a soft, fluffy Karnataka-style idli named for its jasmine-white texture, made from a fermented batter of Sona Masuri rice, flattened rice and urad dal, then steamed. Served with chutney and sambar.
Ingredients
- Sona Masuri Rice — 2 cup (ground)
- Flattened Rice — 1 cup (ground)
- salt — 1 tsp (whole)
- Urad Dal — 1 cup (whole)
Method
- firstly, in a large bowl take 1 cup urad dal and 1 cup poha.
- soak for 4 hours adding enough water.
- in another bowl soak 2 cup idli rice and soak for 5 hours.
- drain off the water and transfer urad dal - poha into the blender.
- blend to smooth and fluffy batter adding water as required.
- transfer the urad dal batter to a large mixing bowl.
- in the blender take soaked idli rice, make sure to drain off the water completely.
- blend to slightly coarse paste as of rava texture.
- transfer the rice batter to the same mixing bowl.
- mix well, making sure the batter is combined well.
- now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
- after 8 hours, batter doubles indicating well fermented with air pockets present.
- add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
- now grease the idli plate with oil.
- scoop the batter into idli plate greased with oil.
- place in steamer and steam for 12 minutes on medium flame or till a toothpick inserted comes out clean.
- finally, soft mallige idli / kushboo idli is ready to be served along with chutney and sambar.
Common questions
- What is ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ in English?
- ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ is written Mallige Idli in English.
- How many calories in one plate of Mallige Idli?
- 258 kcal per plate.
- How much cooking time?
- 27 min — 15 min prep, 12 min cooking.