Breakfast Recipes/ Dosa & Idli/ Karnataka Cuisine/ No Onion No Garlic

MALLIGE IDLI RECIPE/ KUSHBOO IDLY / SOFT SPONGE IDLI RECIPE

mallige idli recipe

Idli is one of the most popular and healthy South Indian dish. There are many variations in making idli . I have shared a couple of Idli recipes like thatte idli , dalia idli , Sabudana idli , Instant Idli etc and today it is Karnataka special ” Mallige Idli “. They are very famous in Mysore , Bangalore region. “Mallige” in Kannada means jasmine flower . Since these idlis turn out as soft and white as jasmine flowers , they are named as  ‘Mallige Idli ‘.Typically cooked rice and beaten rice is added while making the idli batter which gives that softness to idli. But in my home , adding cooked rice to the batter , keeping overnight and later using the batter for 1-2 days is not OK . So as a replacement i use sago and it too gives excellent result . Soft , spongy these mallige idlis can be translated as Sponge Idli . They are also a close cousin of Tamilnadu’s Kushboo Idli . Do give a try friends .. i am sure you will just love these melt in mouth softy fluffy idlis…here you go…

Print Recipe
MALLIGE IDLI Yum
soft fluffy Mallige idli recipe
Course breakfast
Cuisine karnataka
Servings
serving
Ingredients
Course breakfast
Cuisine karnataka
Servings
serving
Ingredients
Instructions
  1. Wash all the ingredients and soak each seperately . Soak rice n sabudana for 4-5 hours . Urad dal and beten rice for 1-1.5 hours .
  2. Grind the urad dal first into very very smooth paste adding enough water.Do not add water at once. Add it in intervals.
  3. Once , urad dal is done , add rice, poha and sabudana and grind adding little water. Grind them all together into smooth batter . The final batter should be smoother than the normal idli batter.
  4. Transfer the ground batter to a big vessel , add salt , mix well and keep aside for fermentation . let it ferment for 10-12 hours .
  5. Morning the batter would have fermented . Mix gently before pouring into greased idli moulds. Check the consistency . The batter should not be too watery nor too thick... just slightly thin.
  6. Heat water in a steamer.If you are adding soda , add at this stage and mix. Grease idli molds with oil .Pour the batter into idli stand.
  7. Steam for 10-12 mins on medium flame.Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a greased or wet spoon or knife.
  8. Thats it soft, spongy Mallige Idli's are ready to serve. Serve with coconut Chutney / tomato chutney /  Sambar / Gojju / Chutney Powder.
Recipe Notes
  1. Instead of raw rice you can use idli rava too.
  2. As said earier , typically cooked rice is used . So , if you are OK with it repalce sabudana with equal quantity of cooked rice .
  3. I use small variety sabudana . So 4-5 hours soaking time enough. However , if you are using , bigger type, then you will have to soak them overnight . or the quickest way is add sabudana to hot water and keep it closed for 2-3 hours . This will reduce soaking time .
  4. Adding cooking soda is optional.  In hotels they use but i dont use it. You try and see which way you like.
  5. The final batter should be smoother than the normal idli batter .

Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

loading...

19 Comments

  • Reply
    MASTERCHEFMOM
    September 30, 2015 at 12:39 pm

    Idlis look so soft and tempting. yummy!

  • Reply
    marudhus kitchen
    September 30, 2015 at 1:31 pm

    wow looks so spongy…yummy

  • Reply
    Sony P
    September 30, 2015 at 5:25 pm

    Super spongy and yummy!

  • Reply
    mrkk08
    September 30, 2015 at 10:33 pm

    Soft idli are always winner.. With idli podi looks perfect

  • Reply
    nandoos Kitchen
    October 1, 2015 at 2:54 am

    soft and tempting idlis..

  • Reply
    Rafeeda AR
    October 1, 2015 at 5:06 am

    That definitely looks really soft… love the name…

  • Reply
    Gloria
    October 1, 2015 at 5:25 pm

    looks super soft and yumm

  • Reply
    Shammi Prasad
    October 3, 2015 at 2:04 am

    Made the idlis today. They were super soft and spongy. Everyone loved it. Thank you Smitha.

  • Reply
    Neetha Albert
    October 14, 2015 at 8:06 am

    I made this idli today ….it was so soft. .thanks smitha for the recipe

  • Reply
    Unknown
    October 15, 2015 at 4:08 pm

    I tried this recipe and had to replace small sago with big ones as I did not have. One enite day of soaking did not soften the big sagos so coooked them in cooker and blended it with the batter. They worked great!!

  • Reply
    Godha R
    February 9, 2016 at 5:30 am

    If I have to use whole urad (urad gota), what would be the measurement of ingredients?

  • Reply
    Anonymous
    May 18, 2016 at 9:04 pm

    what about if we use whole urad dal?

  • Reply
    Smitha Kalluraya
    June 10, 2016 at 6:17 pm

    little more than half thats mentioned..

  • Reply
    Smitha Goutam
    June 30, 2016 at 12:45 pm

    Hey Smitha tried another recipe of yours Mallige idli and happy to say your recipe has not failed again.. It was super soft n yummy ���� and for people who wanna try this please do as mentioned and you will not be disappointed!! But I suggest u can do half the quantity mentioned here for a family of 4-6

  • Reply
    Arshiya Fathima
    August 12, 2016 at 4:25 am

    Smita

  • Reply
    Arshiya Fathima
    August 12, 2016 at 4:27 am

    Hope you remember me from the KVGN days. I am your fan! This idli recipe worked amazingly well. Thank you for posting this.

  • Reply
    Smitha Kalluraya
    August 12, 2016 at 5:29 pm

    oh yeah.. i do remember you :).. glad to know that u liked Arshiya

  • Reply
    Apitha
    September 14, 2016 at 7:21 am

    Good we enjoyed thank you

  • Reply
    Alka
    September 22, 2016 at 2:14 am

    Been to your Blog for the first time, and girl you have an amazing collection, yes I always like to know the secret of soft Mysore Idlis and I am glad I got to know this. Will try this and share my experience. Thanks for the recipe.

  • Leave a Reply