Mallige Idli Recipe: Mallige idli is a soft idli variation from Karnataka or Tamil cuisine made from rice and urad dal. This idli variation is a popular breakfast recipe, particularly in the Bangalore and Mysore regions. It is usually served with idli sambar and a selection of chutney recipes.
Idli recipes are a popular breakfast option for many South Indians as well as people all over India. Originally, it was only a rice-based cake, but it has recently seen many variations and can be prepared with a variety of ingredients. Mallige idli, also known as jasmine idli, is a popular idli recipe from Kannada cuisine.
The main difference between this recipe and regular idli is that it is much softer and fluffier in texture. Furthermore, it has a distinct white colour, which lends itself to the names mallige or jasmine. The same idli is also known as kushboo idli, after the popular Tamil actress Kushboo.
In Kannada, the word “Mallige” means “jasmine flower.” These idlis are known as ‘Mallige Idli’ because they are as soft and white as jasmine flowers.
Typically, cooked rice and beaten rice are added to the idli batter to give it that softness. However, in my house, adding cooked rice to the batter, leaving it overnight, and then using the batter for 1-2 days is not acceptable. As a substitute, I use sago, which also produces excellent results. These mallige idlis are soft and spongy, and can be translated as Sponge Idli. They are also related to Tamilnadu’s Kushboo Idli.
The mallige idli recipe is extremely simple, using only basic ingredients, but there are a few tips to make it perfect. To begin, I used thick poha and soaked it in urad dal because poha makes the idli soft and fluffy. You can also use thin poha or puffed rice, which do not need to be soaked and can be added directly to the grounding. Second, I used idli rice for this recipe, which is highly recommended. You can also use sona masuri, but only if you don’t have access to anything else. Finally, fermentation is essential for soft and fluffy idli. The batter must be fermented and raised properly, so keep it in a warm, dry place.
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Mallige Idli Recipe Card:
Mallige Idli Recipe
- 1 cup urad dal
- 1 cup poha / aval / avalakki / flattened rice (thick)
- 2 cups idli rice or sona masuri rice
- water for soaking
- 1 tsp salt
- oil for greasing
- First, combine 1 cup urad dal and 1 cup poha in a large mixing bowl.
- Soak for 4 hours, adding water as needed.
- Soak 2 cups idli rice in another bowl for 5 hours.
- Drain the water and place the urad dal – poha in the blender.
- Blend until smooth and fluffy, adding water as needed.
- In a large mixing bowl, combine the urad dal batter and the yoghurt.
- Place the soaked idli rice in the blender, making sure to drain off all of the water.
- Blend to a slightly coarse rava-like paste.
- Place the rice batter in the same mixing bowl as the egg whites.
- Mix thoroughly to ensure that the batter is well combined.
- Cover and set aside in a warm place for 8-10 hours, or until the batter ferments and doubles in size.
- After 8 hours, the batter has doubled, indicating that it is well fermented with air pockets present.
- 1 teaspoon salt should be added to the batter and gently mixed in without disturbing the air pockets.
- Grease the idli plate with oil now.
- Scoop the batter into an oiled idli plate.
- Steam for 12 minutes on medium heat, or until a toothpick inserted comes out clean.
- Finally, the soft mallige idli / kushboo idli is done and ready to be served with chutney and sambar.
- First, make sure the urad dal is blended into a very soft and fluffy batter.
- Also, if you don’t have idli rice, try this recipe for idli with idli rava.
- Furthermore, a fermenting batter is essential for soft and fluffy idli.
- Furthermore, poha can be substituted for sabudana, or both can be used.
- Finally, soft mallige idli / kushboo idli batter can be refrigerated for 2-3 days, and idlis can be steamed as needed.
What is the English name for mallige idlis?
What is the pronunciation of mallige idli (helpinfo)? (/dli/) are a type of savoury rice cake from the Indian subcontinent that is popular as a breakfast food in Southern India and Sri Lanka. The cakes are made by steaming a batter of fermented (de-husked) black lentils and rice.
What kind of fermented idli?
Idli is an Indian fermented food made by steaming a batter of fermented blackgram (Phaseolus mungo L.) and rice (Oryza sativa L.). When compared to raw unfermented ingredients, it contributes significantly to the diet as a source of protein, calories, and vitamins, particularly B-complex vitamins.
Idlis are they healthy?
Idlis are a popular breakfast item made from urad dal, rice, and rava. Idlis are one of the most popular breakfast options due to their high nutritional value. Idlis are a favourite of health and fitness enthusiasts because they are steamed, puffy, and easy to digest.
Is it possible to eat idli without fermenting them?
There is no rice or fermentation required for these Instant Mixed Dal Idlis. It’s a healthy, high protein meal made in a spoonful of oil that’s ideal for those who don’t eat rice and diabetics who want to limit their intake of high glycemic foods. These idlis are so flavorful that you can eat them straight from the steamer!
What happens during the fermentation of idli?
Overnight fermentation of idli batter with naturally occurring microorganisms, viz. These microorganisms produce lactic acid (1.0%) and carbon dioxide, which anaerobically leaven the batter and leaven the product.
How can I ferment idli batter quickly?
After fermenting, add 1/4 teaspoon baking soda or baking powder to the ground batter. It will aid the batter’s ability to raise well in cold weather. Adding poha or cooked rice while grinding also aids in the speed of fermentation. Ferment for at least 24 hours.
How long should we leave the idli batter to ferment?
In a large mixing bowl or pan, combine both batters. Mix in the salt thoroughly. Cover and leave the batter to ferment for 8 to 9 hours, or longer if necessary. The idli batter will double in size and rise after the fermentation process is completed.
Why are my idlis so tough?
The primary reasons for idlis turning out hard right after steaming are the amount of rice used and when it is added to the Urad dal. If they become hard when cold, the reason is simple: they ate too much rice. The amount of water has no bearing on softness. Hopefully, you’ll be able to get fluffy idlis that are as soft as feather pillows now!
Why aren’t my idlis white?
Lack of fermentation is the most common cause of yellow idlis. This was a problem for me during the first few months of trying to make idlis in a cold climate. If the batter ferments properly, the idlis will be white in colour. Another reason could be the quality of the Urad dal.
How long does it take to cook an idli?
Idlis should be steamed for 10 to 15 minutes. Oversteaming will cause them to become dry. After 10 minutes, insert a knife. If it comes out clean, your idlis are done.
What causes idli to be soft and fluffy?
Answer: The fermentation process in the idli batter resulted in a very soft and fluffy idli. The softness of the idli was caused by a single cell microorganism or yest belonging to the fungi.
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