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MALLIGE IDLI:
Mallige is a kannada word. It means the jasmine flower. It is called as mallige idli because of the extra softness of the idli. Mallige idli is very famous in Mysore. Cooked rice and beaten rice(poha) is added while making the idli batter which gives that softness to idli.
Ingredients
• Idli rice - 2 cups
• Urad dal - 1 cup
• Mehti seeds – ¼ tsp
• Cooked rice - 1/2 cup
• Beaten or flattened rice (poha) - 1/2 cup
• Salt to taste
•
Method
• Soak idli rice and flattened rice with sufficient water for about 4 hours.
• Soak urad dal and methi seeds in a separate vessel for 4 hours.
• First grind urad dal, mehti seeds with little cold water to a smooth fluffy paste and keep it aside.
• Then grind idli rice along with cooked rice and flattened rice and grind to a soft paste.
• In a vessel, combine together urad dal paste and idli rice mixture Add salt to taste and mix well. Keep aside idli batter for atleast 10 ours for fermentation.
• Grease the idli mould with some oil and pour batter and steam cook for 5 minutes. Let the idlis cool for few minutes before taking them out.
Source: Sumithra Prakash
Mallige Idli is Ready
Mallige is a kannada word. It means the jasmine flower. It is called as mallige idli because of the extra softness of the idli. Mallige idli is very famous in Mysore. Cooked rice and beaten rice(poha) is added while making the idli batter which gives that softness to idli.
Ingredients
• Idli rice - 2 cups
• Urad dal - 1 cup
• Mehti seeds – ¼ tsp
• Cooked rice - 1/2 cup
• Beaten or flattened rice (poha) - 1/2 cup
• Salt to taste
•
Method
• Soak idli rice and flattened rice with sufficient water for about 4 hours.
• Soak urad dal and methi seeds in a separate vessel for 4 hours.
• First grind urad dal, mehti seeds with little cold water to a smooth fluffy paste and keep it aside.
• Then grind idli rice along with cooked rice and flattened rice and grind to a soft paste.
• In a vessel, combine together urad dal paste and idli rice mixture Add salt to taste and mix well. Keep aside idli batter for atleast 10 ours for fermentation.
• Grease the idli mould with some oil and pour batter and steam cook for 5 minutes. Let the idlis cool for few minutes before taking them out.
Source: Sumithra Prakash
Mallige Idli is Ready