Mysore Mallige Idli
Veg
The Mysore version of idli — extraordinarily soft, round dumplings fermented with a higher proportion of urad dal and a touch of poha (flattened rice) that makes the interior as airy as cotton (mallige means jasmine, a reference to the whiteness and softness). Served in sets of four with coconut chutney, sambar, and a smear of ghee; the Mysore-style idli is softer than any other version in South India.
Cuisines
Udupi
Mysore
Best for
Breakfast
Lunch
Build a full meal around Mysore Mallige Idli
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 12 min
Total: 32 min
2-3 servings
Ingredients
|
1 cup | Idli rice |
|
1 cup | Rice , raw |
|
1/4 cup | Urad dal |
|
1/4 cup | Poha |
|
1/4 teaspoon | Fenugreek Seed |
|
— | Salt , to taste |
|
— | Water , as needed |
Instructions
- 1 Wash and soak the idli rice, raw rice, and fenugreek seeds together in enough water for 4-6 hours.
- 2 In a separate bowl, wash and soak the urad dal for 4-6 hours.
- 3 Wash the poha and soak it for 15 minutes before grinding.
- 4 Drain the soaked urad dal and grind it to a smooth batter using a little water. Transfer to a large bowl.
- 5 Drain the rice mixture and grind it along with the soaked poha to a slightly coarse batter using water as needed.
- 6 Combine the rice batter with the urad dal batter, add salt, and mix well.
- 7 Cover the batter and let it ferment overnight or for 8-10 hours in a warm place.
- 8 Once fermented, stir the batter gently. Grease idli molds and pour the batter into each mold.
- 9 Steam the idlis in an idli steamer for about 10-12 minutes or until a toothpick inserted comes out clean.
- 10 Remove the idlis from the molds and serve hot with coconut chutney and sambar.
Tips
Ensure the batter is well-fermented for soft and fluffy idlis. The consistency of the batter should be similar to pancake batter.