A - Z Idli Series ~ M for Mallige Idli

So far in my idli series,

A for Avarekayi Idli

B for Bajra Flour idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

Here are some spongy and pillowy soft idlis from Karnataka called mallige idli, for some breakfast indulgence. These idlis which are popular in the Mysore area are made with rice, urad dal, along with the addition of flattened rice and tapioca pearls. These idlis are named after another specialty of the region, Mysore mallige, a renowned variety of jasmine flowers in the state. It is an allusion to the color and texture of these idis.

The texture of these plump and soft mallige idlis is so splendid that I would recommend it to all idli connoisseurs out there. This is a 'must try' idli and I prefer them over the regular version idlis any day.  There is a similar version of idlis  in Tamil Nadu called khusboo idli, named after a popular south Indian actress. 

The recipe of these idli vary from home to home and this dish needs some advance planning as the ingredients need to be soaked, ground and fermented. The secret behind 'perefct' idlis is always well fermented batter and here are some tips to make good idlis. These idlis pair superbly with coconut chutney and serve it with sambhar to make it a complete meal. We enjoyed our mallige idli with peanut chutney and tomato - onion chutney.

Ingredients: (Yield - 32 idlis)

2 cups idli rice / Selam akki
1/2 cup / skinned black gram / urad dal / uddina bele
1/2 cup flattened rice / poha / avalakki

1/4 cup tapioca pearls / sago / sabudana / sabbakki

Water to grind (I used about 1 & 3/4 cups.)

2 tsp. salt or to taste

Directions:

1. Rinse idli rice, skinned black gram, flattened rice and tapioca pearls together and drain. Soak them together in water, in a wide bowl for about 4 to 5 hours and drain the water used to soak completely.

2. Grind them together adding salt and water, only as much needed to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.)

2. Transfer the batter to a container large enough to allow the batter to raise during fermentation. (Compare the pictures 2 and 3 to see the volume of the batter increasing after fermentation). Cover the container and allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

3 & 4. The fermented batter looks like above in the picture - thicker than when grounded, airy, and slightly sour smelling. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Grease the idli moulds with ghee / oil. 

* Gently stir the batter a couple of times with a ladle. 

5. Ladle the batter into the idli moulds carefully without spilling.

 Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

6. Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

7. Wait for about 10 minutes and then remove the idlis from idli stand. 

8. Remove the idlis by running a spoon around the edges.

Serving the idlis:

Drizzle melted ghee over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with peanut chutney and tomato - onion chutney.

What to do with leftover idlis:

1. Refrigerate the left over idlis and use in a day or two. 

2. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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