Mallige idli means Jasmine Idli. It is called so, as it is very soft and white in color just like jasmine flowers. These idlis are fluffy and very light than the regular idlis. Mallige Idlis are very popular in Mysore-Karnataka.
The procedure of making Mallige idli is similar to our regular idli. To make it extra soft and fluffy, poha/avalakki, sago/sabakki or cooked rice is added along with rice and urad dal. If you do not prefer adding left over/cooked rice, add sago or even curd can be used. Soaking, grinding and fermentation procedure is same as our regular rice-urad dal idli. Kids love to eat this idlis are they are very soft and spongy.
2 cup idli Rice
1 cup Urad dal
½ cup Poha/Avalakki
2 tbsp Sago or Cooked rice or Curd
- Wash idli rice, urad dal, poha/avalakki and sago several times in water. soak them all separately for 4-5 hours.
- In a wet grinder or a mixer, grind urad dal adding very little water in intervals to a fine smooth and fluffy paste. Sprinkle water in between. The batter should be thick. Transfer it to a large vessel.
- Now add rice, poha and sago or cooked rice to the grinder or mixer and grind together into fine batter adding water in a very little quantity.
- Transfer the grinded batter to vessel with urad dal and salt. You can add rock salt while grinding itself. Mix well using your hands.
- Cover it with a lid and keep it aside in a warm place to ferment. Let it ferment for 8-10 hours or overnight.
- Next day in the morning, mix the fermented batter gently. Grease idli plates with little oil and pour a ladle of batter to the plates.
- Boil water in a steamer or idli cooker. Place the idli stand in the cooker and steam it for 10-12minutes. Allow the idli to slightly cool before taking them out.
- Dip a spoon in oil or water and gently remove the idlis from the mould.
- You can add curd instead of sago or cooked rice.
- The batter should be thick. So do not add more water and make it thin.
- If the temperature is cold, the fermentation process require little longer time. Grind the batter accordingly else. keep the batter in an preheated oven (switch off the oven).
- You can add pinch baking soda before steaming idlis. Do not add soda to the entire batter. Take the required batter and keep the rest refrigerated for further use. Add soda only to the batter required to make idli’s at once.
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