Idli Recipe | Soft and Spongy Idli | Mallige Idli | Kushboo Idli

 

Idli Recipe | Soft and Spongy Idli | Mallige Idli | Kushboo Idli. Rice idli is one of the popular and staple food of South India usually served for breakfast. It is popular throughout India and world wide. It is a healthy and filling breakfast and usually served with coconut chutney and sambar. There are different ways of making Idlis, one of the method is using rice, black gram dal and beaten rice (poha). The black gram dal and beaten rice is well soaked and ground to a smooth paste. The rice is soaked and ground to a coarse paste. 

After mixing both the batter, it is fermented to get a soft and fluffy idli batter. Adding poha makes idli softer and also enhances the taste.  This soft and spongy idli made using poha is called as Mallige idli and Kushboo idli in Southern part of Karnataka. Any variety of raw rice can be used to make soft idli. The fermentation of batter depends upon the atmosphere. In a warm place or during summer, batter of idli ferments within 8 hours whereas in winter it takes nearly 10-12 hours. 

 Idli is an ideal breakfast and the most likeable part is the batter can be prepared in advance and stored in the refrigerator for a couple of days. If the batter is refrigerated, you need to take it out half an hour before you make the idli. The quantity of ingredients I have used in the recipe is sufficient to make soft idli for 4 persons. 

Soft and Spongy Idli Recipe | Mallige Idli | Kushboo Idli

Prep Time 8 Hours + 20 Minutes

Cook Time 15 Minutes

Cuisine South Indian

Servings 4

Author     Vidya

Ingredients 1 Cup Rice 3/4 Cup Black Gram Dal / Urad Dal 1/2 Cup Beaten Rice / Poha 1 Tsp Salt Oil Instructions Rinse the raw rice and urad dal for 3-4 times and soak with sufficient water for 5 hours and set aside.  After 5 hrs soak the poha and drain, set aside for 10 mins. After 10 mins drain the water and put the urad dal in a mixer jar. Add the poha and grind by adding water gradually to make a thick batter.  Transfer the batter to a large bowl. Now drain the water and put the rice in the same mixer jar and grind to a coarse paste adding little amount of water. The paste should be like thick rava paste.  Pour the rice paste in the urad dal paste. Mix well with spoon and keep covered in a warm place. It takes 8 to 12 hours to ferment. Then add salt in the fermented batter and mix well. Make a dropping consistency batter. Add water if required. Grease the idli plate with oil.  Pour the batter in the mould.  Boil water in a idli cooker and place the idli mould.  Cover with lid and cook on medium flame for 10 mins. Rest for 3-4 mins and then demould the idlis. Serve with coconut chutney and sambar.

Idli Recipe | Soft and Spongy Idli | Mallige Idli | Kushboo Idli - Video