Mallige idli

Mallige idli is very famous in Mysore and other parts of Karnataka. Mallige in Kannada means jasmine flower. Mallige idli is very soft, tastes delicious and white like jasmine flowers. I have used idli rava and not upma rava (both are different). You can get idli rava in Indian stores (some use idli rice as well). I have used flattened rice (poha), cooked rice and curd/yoghurt to make it soft and extremely delicious. Remember that for all idlis, soaking and grinding method are same but the ingredients used may differ and that’s why each recipe of my idli recipes is different and tastes different.

If you refer to my idli recipe made with idli rava, I have used cooked rice to get soft idlis. In mallige idli in addition to cooked rice, I have also used poha (flattened rice) and other ingredients. I keep experimenting and share with you, the recipes I like.

For grinding and preparation, refer to my idli recipe for more information.

Preparation time: Soaking 6 hrs, grinding 1 hr, fermentation 11 hrs or more

Cooking time: 12 mins

Cuisine: South Indian, Karnataka

Serves: 4 to 5 people 20 medium sized idlis)

Spiciness: Mild

Ingredients

  • Idli rava – 2 cups
  • Methi seeds (fenugreek seeds) – 1 tsp
  • Urad dal – 1 cup
  • Poha (flattened rice) – 1/2 cup
  • Cooked rice – handful or 1/2 cup
  • Curd – 3 tbsp
  • Water – 2 to 2 1/2 cups or as required
  • Salt – as per taste

Method

  • If you are using a mixer to grind, grind all the ingredients separately. If you are using the wet grinder, first grind the urad dal, and then grind all the ingredients together including idli rava as small quantities cannot be ground well in a wet grinder
  • Or

  • Grind the urad dal in a wet grinder for a smooth batter. Then grind all the other ingredients except idli rava in a mixer because of small quantity. There is actually no need to grind idli rava, just mixing is enough.
  • You can use the refrigerated cooked rice, you do not have to cook while grinding.
  • Step 1

  • Soak idli rava and urad dal with sufficient water for about 6 to 7 hours or overnight.
  • Step 2

  • Soak flattened rice for 1 hr or more in a separate vessel.
  • Drain the water well from urad dal, idli rava and poha and then grind.
  • Step 3

  • First grind urad dal and methi seeds with required amount of water to a smooth paste. Keep it aside. I have used 1 1/2 cup water approximately when grinding in a wet grinder. Use the water used for soaking urad dal.
  • Step 4

  • Grind flattened rice, cooked rice and yoghurt/curd to a soft paste with required amount of water. Remove and keep it aside. I ground it separately in a mixer because of the small quantity.
  • Step 5

  • Combine the idli rava, flattened rice paste and urad dal together in the wet grinder until it has all blended well or just combine all the ingredients with the required amount of salt. There is no need to grind idli rava.
  • Transfer to a vessel or air tight box and allow the batter to ferment for about 10 to 12 hours.
  • Step 6 - Steaming idlis

  • When the batter has fermented, take the required amount of batter for your family and check if the salt is sufficient. In my batter salt is already added, so I pour the batter directly in to the idli plates and steam it for 8 to 10 mins. When it is cooked, open the lid and let it rest for some time. Scoop out the idlis now and they will come out easily.
  • You can refrigerate the idlis and when needed you can heat it in the microwave and serve it. It will be good.
  • If idli plates are not available, steam it like how dhokla (a Gujarati snack) is done and when it is cooked, cut into pieces and eat.
  • Step 7

  • Serve mallige idli hot with coconut chutney, tomato chutney, sambar or any curry or kurma.

Notes

  • The batter should be not too thick or too thin. The consistency should be similar to condensed milk or custard.
  • Sometimes, I just use urad dal, idli rava and poha with the same measurements. Idlis came soft.
  • If the batter becomes thin you can just add some rice flour and ferment. Idlies will come out well. For me, experimenting never stops.
  • When the batter ferments well, it will be very light, airy and fluffy. If you mix too much, the airy bubbles will go away and you won’t get nice soft idlis. So, do not stir the batter while making idlis.
  • Use the water used for soaking while grinding. Also While grinding, make use of spatula to ensure there is no urad dal or cooked rice stuck on the sides of the grinder.
  • When cooked, you can see that it won’t stick to your hands like raw batter.
  • If you grease the idli plates with oil (just a drop of oil and apply it with your fingers on plate) and then put the batter and steam, after it has cooked, it will come out easily.
  • While grinding urad dal, let it grind in a mixer for a while until the mixer gets hot (add cold ice water, if the mixer gets too hot) as the urad dal has to be ground well in the mixer if you do not have a wet grinder.

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