Yes! One more Idli to my ever growing collection of Variety Idlis and this time it is from my native state of Karnataka.. This idli is so soft and white that it is compared to the Jasmine which is called Mallige in kannada and hence the name.. Some dishes are just made without any planning and this was one of those..
My husband was pestering me to make these idlis since long as he had eaten it in Bangalore some years back and wanted to enjoy them again.. So, last weekend, when i asked him what he wishes to have for next day breakfast, his immediate response was “Mallige idli”..Since it was already 5 in the evening, i was apprehensive of whether the time would be sufficient for soaking and fermenting of batter..But as he was adamant over this idli itself, i went ahead and soaked.. After grinding, kept for fermenting at around 10 at night.. The weather is so hot here, it takes only 8 hours for the batter to ferment and who was waking up early on a weekend anyways..
Next morning, i was in for the worst surprise ever… The batter had not risen at all!!! I was feeling so bad.. I decided to keep it to rest for some more hours and prepared Chow Chow Bath (Upma with Jaggery Sheera) with coconut chutney for breakfast.. Even though it was a yummy treat, i was still worried about my batter… I re read the recipe again and again to make sure i had prepared accordingly… Everything was perfect but the batter had not risen… 🙁
We had already decided to have idli with sambar for lunch.. So after keeping the batter to rest for around 14 hours, i finally steamed the idlis with a very heavy heart… I also took pics just in case it comes out well… In between all this, the person who was crazy for these idlis, my husband ,was 100% sure it would come well..
And i guess just because of his faith in me (or in the idlis? Lol! Never mind!),the idlis came out super soft and spongy and very very pretty as you can see from the pics.. The idlis did not stick to the molds at all..
Finally, i had something to cheer for… Such lovely breakfast, uh sorry (*winks*), lunch we had…. My husband was continuosly saying the “Dint i tell u? ” dialogues the rest of the day and for the first time, i loved hearing it too…
So, my dear friends, do try this yummy soft idlis and don’t get scared looking at the batter…The idlis will surely come out soft.. Hope you enjoyed my Mallige Idli story.. I will never forget this idli making experience.. Will you?
Health Benefits of Idlis: Since it contains lentils, idlis are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating.. Idlis are steamed foods containing zero oil and therefore a very healthy way to start your day..
Adapted from: SaviRuchi
1 Cup Urad Dal/ Skinned split Black Gram
4 Cups Idli Rava/ Rice Semolina (Coarse)
1 Cup Beaten Rice/ Poha (Thick Variety)
1/4 Cup Curd/Yogurt
Salt to taste
1.Wash and soak urad dal for around 4-5 hours..
2.Wash and soak the idli rava along with the beaten rice for an hour before grinding..
3.Grind the urad dal to a smooth paste.. Pour into a container..
4.Grind the rava-beaten rice mixture just for 3 to 4 turns of the blender just so that they mix well.
5.Mix both the mixtures well along with curds (with clean hands) to kick start fermentation.
6.Cover and keep in a warm place overnight or for at least 12 hours..
7.Add salt to the fermented batter.. Mix slowly..
8.Pour into the idli molds one by one..
9.Steam for around 15-20 minutes..
10.Allow the molds to cool for 5 minutes..
Serve hot with dip of your choice!