Mallige Idli gets its name from mallige which means “jasmine” the fragrant flower in Kannada, mostly used for brides to adorn their hair during the occasion and is white in colour. Mallige idli is famous in the restaurants in Mysore and is a favorite in the menu down south. My neighbour who is from Mysore did mention that she uses a special Mysore rice which has round granules, well raw rice too can be used, I see no difference in texture though. I am glad I found this rice at the local stores.
This has a got to be an easy to make dish, (of course with some changes suggested by me) comes out right, soft and fluffy all the time. It is also suitable for those living in cold countries (check the tips given). Before I forget the experience, I thought I would pen down my thoughts of making this Indian cupcake which puffs as well 🙂 After settling down south you have inclination of trying out dishes down south, all rice, all coconut, you know what I mean, my journey has just begun. I like to simplify cooking so that it does not alter the taste and only saves some time. Do keep watching this space for more.
Serves – 7-8
Soaking time – 10-12 hours
Fermentation time – 10 hours
Cooking time – 10-12 mins per batch
1 cup Mysore idli rice (round variety)
½ cup urad dal
1/2 cup thick poha
1 tablespoon sago/curd/ boiled rice/1/2 tsp fenugeek seeds
1 ¾ cup water
1. Take all the ingredients, the first step is plate out all the ingredients in cups. Wash all the ingredients 3-4 times (urad dal has to be washed separately and rice and other ingredients can be washed together)
2. Soak together urad dal, rice, poha and sago in one bowl in 13/4 cup water.Soak them for 10-12 hours.
3. For grinding – Remove all the water of and store in a container, you will need this water to grind. Grind finely half of the ingredients with half cup water and gradually add 1/2 cup water. Remove the mixture in a vessel after ground finely, takes about 8-10 minutes. Grind the remaining half of the batter once ground after 8-10 minutes, mix the earlier batter and grind for 2-3 minutes. The batter will be hot by now and will help in fermentation.
4. The mixture should be slight runny not too thick and not too watery. The mixture will look as shown in the picture. Do not add any salt to this mixture, combine well with your hand for 3-4 minutes.
5. After 12 hours, arrange the idli steamer with a little water below the container and switch on the gas, this is preheating. Grease the moulds with oil and add the batter to the moulds, stack one above the other and place in the idli container.
6. Keep the flame on moderate high for 10-12 minutes. After about 10 minutes, you will see the idlis puffed up. Happy sign. You can just lightly press to check if the top is firm or insert a knife to check the doneness. If it comes out clean its done else it needs 2-3 minutes more.
7. Once it is done, remove the idli container from the steamer to avoid over cooking. Serve hot with chutney, curry, dal or sambar. Enjoy with hot idlis.
1. You would need minimum 10-12 hours soaking time for idlis. If you start soaking at 10 am you will be able to grind it by 10 pm and get good idlis.
2. I prefer grinding it a little late so that it is just right not soury.
3. You can consume the entire dough in one go, or in batches of idli dosa and others. I make a batch of two days idli and then if I double the batter then I get a dough of four days, dosa on the next day and so on. If you plan to make idli for two days then you need to consume the batter of the first day itself as later it may not puff up that well.
4. I add salt the next day mixing the batter lightly with my hand. Salt interferes in fermentation so it is best mixed the next day.
5. On the second day you can just steam the idlis, they are just as fresh again.
6. Do not allow the idli batter to rest for long, after a batch immediately consume the idli batter for the next batch of idlis.
If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network. Do make it at home, takes very few simple readily available ingredients, and do write in to me at firstname.lastname@example.org