Breakfast Recipes/ Dosa & Idli

MALLIGE IDLI RECIPE/ KUSHBOO IDLY / SOFT SPONGE 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…

MALLIGE IDLI

soft fluffy Mallige idli recipe
Course Breakfast
Cuisine karnataka
Servings 4 serving

Ingredients
  

  • 4 cups Raw Rice / idli rice
  • 1 cup Urad Dal / split black gram
  • 1 cup Thick beaten rice/ Poha
  • 1/2 cup Sabudana Sago
  • 1/2 tsp Cooking Soda ( optional , i don't use )
  • to taste Salt
  • Oil to grease

Instructions
 

  • 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 .
  • Grind the urad dal first into very very smooth paste adding enough water.Do not add water at once. Add it in intervals.
  • 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.
  • Transfer the ground batter to a big vessel , add salt , mix well and keep aside for fermentation . let it ferment for 10-12 hours .
  • 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.
  • 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.
  • 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.
  • Thats it soft, spongy Mallige Idli's are ready to serve. Serve with coconut Chutney / tomato chutney /  Sambar / Gojju / Chutney Powder.

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


22 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.

  • Reply
    Geetha
    December 30, 2017 at 2:50 am

    Smitha, I loved the way you’ve explained everything to the minutest detail. Will definitely try this minus the soda. Thanks a TONNE. Loads of love to you too!♥️

  • Reply
    Pallavi
    April 4, 2018 at 4:30 pm

    Thank you so much… I can’t explain how beautiful the idlies were.. so soft, spongy and yummy.. we all loved it. Thank you Smitha for such a great recipe. I stopped making Normal type idlis, now I only make this mallige idli????

  • Reply
    Rashmi
    December 5, 2020 at 11:14 am

    My kids never liked idli.. I followed this recipe and they started to love these idli . Thanks a lot Smitha. Many your recipes are super liked in my family.

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