Wednesday, 9 July 2014

Mallige Idlis/ Jasmine Idlis

When I was researching idlis the other day (I know that sounds strange but I can be that many times) on Wikipedia, for the first time I read about Mallige Idlis! Now in case you do not know Kannada then Mallige is jasmine and this is what I had in mind.
Jasminum sambac 'Grand Duke of Tuscany'.jpg
Courtesy Google 

Flower in idlis? What? This was my reaction!

So I searched the net and landed here.

The recipe I read compelled me to try these idlis.

I made a total of 40 idlis from the measures below, the pictures I have here are what I did on the first day but I wish I had the time to click the pictures of the idlis I made the next day! They were awesome, soft and so light not to mention delicious!

So what are you waiting for get your ingredients out to make these yum yum yum idlis!

Mallige Idli/ Jasmine Idlis

Recipe Source: Savi Ruchi

  • 1 cup urid dal / split black lentils, dehusked
  • 1 cup beaten rice /poha /avalakki
  • 2 cups rice (I used sona masuri)
  • 1/4 cup curd should not be very sour
  • salt to taste

  • Soak the urid dal and the rice at least 3-4 hours.
  • Soak the poha at least 2 hours before grinding.
  • After it is soaked, make a fine paste of urid dal.
  • Grind the rice into a coarse paste then half way through add the soaked poha and grind. It should be rough paste. Use minimum water.
  • Add the curds (see notes below) and mix the two pastes.  Your batter must be a little thicker than normal idli batter.
  • Let it ferment overnight.
  • Next day add salt and mix the batter well.
  • Make the idlis as usual. That is grease the idli moulds and steam them, that means do not use the vent, in the pressure cooker for 20 minutes.
  •  In the case of this idli use a big tablespoon full of batter only. They fluff up so much!
  • The actual instructions were,”If the weather is cool, add the curd to the mixture and allow it to ferment overnight.  If the weather is hot/humid add the curd, one hour before preparing the idlis.” I added the curd in the night itself as I did not fancy waking up one hour early just to mix the curd!
Other idlis you may be interested in are 
The basic idli can be magically transformed! How? 

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