Mallige Idli

Mallige Idli / Soft Idli – Recipe from ‘’ The Chef and her Kitchen blog’’

For the Idli:

If making small quantity, please measure in Indian standard measuring cup of 100 ml / 4 oz / ½ cup capacity)

Ingredients

3 cups boiled rice ( idli rice )

1 cup urad dal

2 teaspoon  fenugreek seeds (methi / uluva)

1 cup poha (aval / beaten rice)

1 cup  cooked rice (leftover cooked and cooled rice)

1 teaspoon salt

1 tablespoon curd

2 teaspoon oil to  grease  Idli mould

Method

Wash and soak rice separately for 6  hours  or overnight ( reserve water for grinding ).

Wash and soak urad dal and fenugreek seeds together for 6 hours or overnight.

Soak poha along with urad dal half an hour before grinding.

Grind the soaked dal  - poha with cooked rice until it is smooth and frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should not be too thick or too watery ). If using grinder, approximate time for grinding is 30 – 35 minutes for urad dal. If using mixer, add water just to cover the soaked urad dal and not 1 - inch above. Sprinkle extra water in between when grinding (grind in 2 batches). Transfer urad dal paste into a big bowl. 

Grind  the soaked rice coarsely (like sooji / rawa). Add water while grinding (just to cover the rice. It should not be above 1 - inch from the soaked rice if using mixer). If using grinder, approximate time for grinding is 25  30 minutes. It won’t take much time in mixer.

Now mix the ground rice and dal into a batter. Idli batter is thicker than normal dosa batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume).

When the Idli batter is well fermented, the idlis are ready to be cooked. Finally add 1 tablespoon curd and mix well.

Grease the idli holder / idli thattu or pan well with little oil  and fill each slot with batter to the 3/4 mark.

Steam cook  the idlis in a steamer or National rice cooker / pedavan /pressure cooker (without weight) on a medium heat for about 10 - 15 minutes or until done. Keep aside to cool for 15 minutes.

Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney/ Idli milakay podi (chutney powder for idli).