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Mallige idly

Mallige idly, softest idlies from karnataka, the southern state of india
5 from 6 votes
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Course: Breakfast
Cuisine: Indian
Keyword: Foolproof idly recipe, how to make idli, How to make soft idly, Idli recipe, Idly
Prep Time: 16 hours
Cook Time: 15 minutes
Servings: 15

Equipment

  • Wet grinder
  • Steamer and idly plates

Ingredients

  • 4 cups idly rice
  • 1 cup urad dal black gram
  • 1 cup thick poha rice flakes
  • a handful of cooked rice
  • salt to taste
  • Gingely oil as required

Instructions

  • Wash rice, dal and poha separately and soak them separately. Rice should soak for a minimum of 4-5 hours. Dal and poha for about on 2-3 hours.
  • After the said time, drain the excess water from dal. Add it to the grinder and grind it to a fine batter with water. I use wet grinder for grinding idly-dosa batter.
  • A well ground urad dal batter fluffs well in the grinder and makes a 'cluck, cluck' sound while grinding, because of the air incorporated into the batter while grinding.
  • Transfer the ground urad dal batter to a clean vessel.
  • Next drain the excess water from rice and it along with poha to the grinder and grind it to a fine batter.
  • While the rice is 3/4th done, add the cooked rice to it and grind to a smooth batter.
  • Once the rice is ground well to a smooth batter, add the urad dal batter to the grinder, grind for another 5 minutes for both the batters to mix well and then transfer the entire batter to a clean bowl.
  • If you prefer to mix them well with your hands, then transfer the ground rice batter to the urad dal batter and mix it well.
  • Make sure the vessel in which you transfer the ground batter is large enough to hold the fermented batter too.
  • Mix the batter well and leave it on the kitchen counter to fermenthe for about 8-10 hours.

To Make the idly

  • Before making the idly. Remove the required batter to another vessel, refrigerate the remaining batter. Add salt and a tsp of gingerly oil to the batter, give it a quick stir and let it sit on the counter for 15-20 minutes to come to room temperature
  • Grease your idly moulds with little oil. Pour a ladle of batter into each mould. Steam cook for 10-12 minutes or until done.
  • Once done, remove the idly from the plates, serve it hot with chutney of your choice. I always prefer podi with idly. Idly smothered with podi and ginger oil is heaven on my plate.

Notes

  • I use wet grinder for grinding my idly/dosa batter, it gives light and fluffy batter
  • If using mixie for grinding, use ice water for grinding the rice and dal. This will reduce the over-heating of the mixie. 
  • Do not add more than required water for grinding rice and dal. The batter shouldn't be runny. Idly batter must be thicker than dosa batter. 
  • Bring your batter to room temperature before making idly/dosa.