Fluffy Mallige Idli: Authentic Mysore Recipe

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Fluffy Mallige Idli: Authentic Mysore Recipe - Plattershare - Recipes, food stories and food lovers

4.80 from 5 votes
South Indian

About Fluffy Mallige Idli: Authentic Mysore Recipe

Indulge in the ethereal lightness of Mallige Idli, a Mysore breakfast specialty named for its delicate jasmine-like texture. This recipe unlocks the secret to its unbelievably soft consistency, achieved through a unique batter incorporating cooked rice and beaten rice (poha) alongside idli rice, urad dal, and fenugreek seeds.
Unlike traditional idlis, Mallige Idli boasts an extra-fluffy interior, perfect for absorbing the flavors of your favorite sambar or chutney. Prepare for a melt-in-your-mouth experience that transports you to the heart of Mysore's culinary traditions.
This detailed guide ensures even novice cooks can master this South Indian gem. Get ready to impress your family and friends with these exceptionally soft and delicious idlis!
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Recipe Time & More

Prep20 minutes
Cook15 minutes
Total35 minutes
Calories179 kcal
Serves4
Served AsBreakfast
Recipe TasteBitterCrunchySalty

Ingredients
 

For the Batter

  • 2 cup Rice idli rice
  • 1 cup Gram black, split black gram
  • 1/4 tsp Fenugreek methi dana
  • 1/2 cup Rice cooked
  • 1 cup Rice beaten rice, poha
  • 1.5 tsp Salt or to taste
  • Water as needed Water for soaking and grinding

For Serving (Optional)

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Instructions
 

Soaking and Grinding

  • Soak idli rice and beaten rice in separate bowls with ample water for 6-7 hours. Soak urad dal and fenugreek seeds in another bowl for the same duration.
  • Grind the urad dal and fenugreek seeds into a smooth paste using a little water. Set aside.
  • Grind the idli rice, cooked rice, and beaten rice separately into a smooth batter, adding water as needed.

Combining and Fermenting

  • Combine the urad dal paste and the rice batter in a large vessel. Add salt and mix thoroughly.
  • Let the batter ferment for 10-12 hours in a warm place. The batter should rise and become fluffy.

Steaming and Serving

  • Grease an idli mold with oil. Pour the batter into the molds, filling them about ¾ full.
  • Steam the idlis for 10-12 minutes, or until they are cooked through and firm to the touch.
  • Let the idlis cool slightly before removing them from the mold.
  • Serve hot with sambar and/or coconut chutney.

Recipe Notes

Expert Tips for Perfectly Soft Mallige Idli

  • Use an Idli Grinder: For the smoothest batter and fluffiest idlis, use an idli grinder instead of a regular blender.
  • Batter Consistency: Aim for a medium-consistency batter – not too thick (which results in hard idlis) and not too thin.
  • Don't Overmix: Gently mix the batter after fermentation, avoid overmixing, as this can lead to tough idlis.
  • Fresh Ingredients: Using fresh, high-quality urad dal significantly contributes to the idli's texture and flavor.

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Recipe Nutrition

Calories: 179kcalCarbohydrates: 38gProtein: 4gSodium: 855mgFiber: 1g

Charus Cuisine
Charus Cuisine

I have thru’ my eKitchen attempted to present variety of vegetarian recipes of Karnataka and I will keep building the same for your benefit. I will also be adding more North Indian recipes. Being a pure vegetarian, I have included only vegetarian recipes.

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