Mallige idli recipe

By M.Raghavendra Nikhil

Prep Time : 35m
Cook Time : 15m
Ready In : 2_3m

Mallige is a kannada word. It means the jasmine
flower. It is called as mallige idli because of the
extra softness of the idli. Mallige idli is very famous
in Mysore. Cooked rice and beaten rice(poha) is
added while making the idli batter which gives that
softness to idli.

Ingredients

Idli rice - 2 cups
Urad dal - 1 cup
Methi seeds - 1/4 teaspoon
Cooked rice - 1/2 cup
Beaten or flattened rice (poha) - 1/2 cup
Salt to taste

Method

Step 1
Soak idli rice and flattened rice with sufficient water
for about 6 to 7 hours.
Step 2
Soak urad dal and methi seeds in a separate vessel
for 6 to 7 hours.
Step 3
First grind urad dal and methi seeds with little water
to a smooth paste and keep it aside.
Step 4
Then grind idli rice alongwith cooked rice and
flattened rice and grind to a soft paste.
Step 5
In a vessel, combine together urad dal paste and idli
rice mixture Add salt to taste and mix well. Keep
aside idli batter for 10 to 12 hours for fermentation.
Step 6
Grease the idli mould with some oil and pour batter
and steam cook for 10 to 12 minutes. Let the idlis
cool for few minutes before taking them out.
Step 7
Serve mallige idli hot with sambar or coconut
chutney.
Step 8
Tips for making soft idlis : Adding methi seeds,
cooked rice and flattened rice while grinding, makes
the idlis turn out soft and fluffy. The idli batter when
ground should be of a smooth medium consistency.
If possible, try using idli grinder instead of regular
mixer grinder. While grinding, add water accordingly,
till you get a smooth batter which is not too thick or
too thin. Too thick batter gives very hard idlis. While
grinding make use of spatula to ensure there is no
rice stuck on the sides of idli grinder. Batter well
fermented gives soft and fluffy idlis. Do not stir the
batter while making idlis. Ensure that you buy good
quality urad dal.

Recipe Type: Breakfast dishes

Ingredients: Cooked rice , Flattened or beaten rice ,
Rice, Urad dal