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Mallige idly

Mallige idly, softest idlies from karnataka, the southern state of india
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


  • Wet grinder
  • Steamer and idly plates


  • 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


  • 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 ¾th 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 teaspoon 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.


  • 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.