soft fluffy Mallige idli recipe
  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 .

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Love ~Smitha