Mallige Idli Recipe

Mallige in Kannada means Jasmine. Mallige Idlis, due to its softness is very famous in Mysore and other part of Karnataka.

Ingredients for Mallige Idli :

1 cup Raw Rice
1 cup idly Sooji (tari)
1 cup Beaten rice (Poha / gatti avalakki)
1 cup Dhuli Urad Dal (split black lentils withour skin)
1/4 cup Yogurt (Curd)
Oil for greasing
1 teaspoon salt or to taste

How to make Mallige idli :

To Make Idly Batter :

  • Wash Rice, dal and beaten rice separately with water.
  • Combine and soak them in sufficient water for 5-6 hours.
  • Soak idli sooji in warm water just before 30 minutes of grinning.
  • Grind all the ingredients except idly sooji, by adding yogurt and little water to a smooth and fluffy paste.
  • Drain water from idly sooji and add it to the fluffy batter.
  • Mix the batter properly and again grind for 2 minutes.
  • Now, add salt to this batter and keep it in a warm place for 5-6 hours for fermenting. (At the time of winter, fermentation may take upto 8 hours).

To Cook Idlis :

  • Take an idli Mould (Idly Holder) and grease it with little oil.
  • Fill the mould up to its 3/4th with fermented batter and cook them for 8-10 minutes on medium flame.
  • Remove them immeditely and serve with Red Chutney.