Mallige Idli Recipe

Time and servings

Prep time	15 min
Cook time	12 min
Fermentation Time	8 hr
Total time	27 min
Serves	35 idli

​

Ingredients

• 1 cup urad dal
• 1 cup poha / aval / avalakki / flattened rice (thick)
• 2 cup idli rice or sona masuri rice
• water for soaking
• 1 tsp salt
• oil for greasing

​

Instructions

1. firstly, in a large bowl take 1 cup urad dal and 1 cup poha.
2. soak for 4 hours adding enough water.
3. in another bowl soak 2 cup idli rice and soak for 5 hours.
4. drain off the water and transfer urad dal - poha into the blender.
5. blend to smooth and fluffy batter adding water as required.
6. transfer the urad dal batter to a large mixing bowl.
7. in the blender take soaked idli rice, make sure to drain off the water completely.
8. blend to slightly coarse paste as of rava texture.
9. transfer the rice batter to the same mixing bowl.
10. mix well, making sure the batter is combined well.
11. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
12. after 8 hours, batter doubles indicating well fermented with air pockets present.
13. add 1 tsp salt to the batter and mix gently without disturbing the air pockets.
14. now grease the idli plate with oil.
15. scoop the batter into idli plate greased with oil.
16. place in steamer and steam for 12 minutes on medium flame or till a toothpick inserted comes out clean.
17. finally, soft mallige idli / kushboo idli is ready to be served along with chutney and sambar.

​

Step-by-step

​

Video

​

Notes

• firstly, make sure to blend urad dal into very soft and fluffy batter.
• also, if you do not have idli rice then check out idli with idli rava recipe.
• additionally, a fermenting batter is very important for soft and fluffy idli.
• furthermore, poha can be replaced with sabudana or both can be added.
• finally, soft mallige idli / kushboo idli batter can be refrigerated for 2-3 days and steam idlis when required.