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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Zero
The use of poha makes the batter very light and frothy, and the idlis moist and pillowy soft.
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Mallige idlis originated in Mysore, which is famous for growing the most fragrant flower Jasmine, and Mallige means exactly that. These idlis are super soft just like the petals of the flower.
- Idli rice (2 cups)
- Black gram (urad dal) (3/4 cup)
- Beaten rice, thick variety (poha) (2 tbsp)
- Fenugreek seeds (methi) (1 tbsp)
- Salt (to taste)
- Soak rice, poha, dal and methi seeds in two separate containers for 3–4 hrs.
- Grind urad dal and methi seeds first, until satiny smooth.
- Next, grind rice and poha till slightly coarse.
- Mix the dal, methi, rice and poha together along with salt and pour into a taller container that allows space for the batter to rise.
- Allow it to ferment for 12-15 hrs.
- Steam the batter in greased idli moulds for 10–12 mins.
- Serve with udupi sambar and coconut chutney.