mallige idli recipe | kushboo idli | how to make soft rice idli

Ingredients

• 1 cup urad dal
• 1 cup poha / aval / avalakki / flattened rice, thick
• 2 cup idli rice or sona masuri rice
• water for soaking
• 1 tsp salt
• oil for greasing

Steps

1. Put 1 cup urad dal and 1 cup poha in a large bowl.
2. Cover with enough water and leave to soak for 4 hours.
3. Use another bowl to soak 2 cup idli rice for 5 hours.
4. Drain the water away and put the urad dal-poha mixture in the blender.
5. Blend to a smooth, fluffy batter, using water as required.
6. Pour the urad dal batter into a large mixing bowl.
7. Drain the soaked idli rice completely before putting it in the blender.
8. Blend into a slightly coarse paste with a rava-like texture.
9. Put the rice batter in the same mixing bowl.
10. Mix thoroughly so the batters are well combined.
11. Cover and leave in a warm place for 8-10 hours, or until the batter ferments and doubles.
12. After 8 hours, the doubled batter and its air pockets indicate good fermentation.
13. Gently mix 1 tsp salt into the batter without disturbing the air pockets.
14. Oil the idli plate to grease it.
15. Scoop batter into the oiled idli plate.
16. Put in the steamer and steam over medium heat for 12 minutes, or until an inserted toothpick comes out clean.
17. The soft mallige idli / kushboo idli is now ready to serve with chutney and sambar.