Mallige idlis are soft fluffy idlis . These idlis are very famous in mysore. During my stay in Mysore, I used to have them at a place called "Cafe mallige". So when I saw this recipe in my friend Sushma's blog "Savi- Ruchi", I decided to give it a shot. I just made them yesterday and they came out great and hence sharing with you guys today.
- Urad dal 1 cup
- Thick poha 1 cup
- Idli rava 4 cups
- Salt as per taste
- Curd or yoghurt 1/4 cup
- Soak urad dal in water for 3-4 hours.
- Soak poha and the idli rava for 1 hour.
- Grind the urad dal in to smooth paste. Do not add alot of water right in the beginning. Use water little by little .
- Coarsely grind the poha and idli rava mixture just until you break down the poha (You still need to have a grainy texture and not a smooth paste)
- Mix this well with the urad dal paste. The end result should be a thick batter (thicker than the dosa batter)
- If you are staying in a place with a cold weather then add the yoghurt at this time and allow the batter to ferment for 8-10 hours in a warm place. (If you stay in a place that has hot and humid weather, you may want to add the yoghurt or curd after the batter has fermented and one hour before preparing the idlis.)
- Once the batter has fermented (it should atleast rise by 2-3 inches), add salt and mix well.
- To prepare the idlis, grease the idli moulds. Once greased, pour the idli batter into them and steam them for 10 minutes on high heat (If you are using the pressure cooker, do not use the whistle. Once steam starts coming, cook for 10 minutes ).
- Serve these soft idlis with chutney and sambar.