Thursday, March 13, 2014



The pretty white jasmine flowers are called Mallige in Kannada. Hence, these soft, white, fragrant idlis, particularly famous in Mysore are called Mallige Idlis. The secret to getting soft and fluffy idlis lies in the quality of the batter you prepare. The better the batter, the better the idlis! In this recipe, the addition of methi seeds, cooked rice and beaten rice contributes to making perfect idlis.

Today, I have served the Mallige Idlis with Chettinad-style Tomato Chutney.

  • Idli Rice, 2 cups
  • Beaten Rice ( Poha: thin variety) , 1/2 cup
  • Urad Dal, 1 cup
  • Methi Seeds, 1/4 tsp
  • Cooked Rice, 1/2 cup
  • Salt, to taste
  • Oil, for greasing the idli moulds

Wash the idli rice and beaten rice and soak them together in adequate water for about 6 hours
Likewise, wash and soak together the urad dal and methi seeds in adequate water for about 6 hours
Drain the excess water and grind the urad dal and methi seeds together with a little water to a smooth paste. Keep aside
Drain the excess water from the idli rice and beaten rice. Add the cooked rice and grind them together with a little water to form a smooth paste
Mix the two ground pastes (urad dal paste and idli rice paste) well together to form the batter
Add salt to taste
The consistency of the batter should not be too thick or too thin.
Leave this overnight to ferment (about 10-12 hours) in a vessel
Make sure the vessel is big enough as the batter swells in volume as it ferments
Grease the idli moulds lightly with oil
Boil enough water in the idli cooker or pressure cooker
Pour the fermented batter into the idli moulds evenly and place them in the cooker
If you are using a pressure cooker, make sure that you do not use the weight while steaming the idlis
Steam the idlis for 10-12 minutes then check to see that they are done.
Inserting a toothpick should result in its coming out clean if properly done.
Once the idlis are cooked, remove the idli moulds from the cooker, allow it to cool for a minute or two
Using a knife, take out individual idlis from the idli moulds
Serve hot with chutney, of your choice, sambar, or milagai podi

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