soft mallige idli recipe /kottamuthu idli/kushboo idli

Generally on the daily basis we won’t be making these type of idli’s I mean adding this special type of seed won’t be a rule. Already had made this kottamuthu idli or kushboo idli few times before now after many years Iam making this soft mallige idli recipe. This time I have tried it grinding in a mixer jar as I usually do it in a wet grinder. Big minus grinding in a mixer jar is that it heats up quickly as it grinds. To avoid add some ice cold water then and there so that you can get good results. Still there is a huge difference grinding in a wet grinder than a mixer jar. But don’t worry you will definitely get good fluffy soft idli’s grinding in a mixer jar itself. Because sometimes you will be stimulated to make it as a easy and

quick job. Next important request is that you should do this soft mallige idli recipe in a cloth idli steamer instead of normal ones that we use nowadays. Which will give you a fluffy and soft idli for sure. Maavu javarisi will be more suitable for making this idli not the nylon one. Soak all the ingredients separately to the fullest so that the out come will also be so perfect. Always add only the mentioned amount of castor seeds you will not need much. Before fermenting the batter itself add water and bring it to the needed consistency. If you add after that then all the air locked will be deflated while mixing. Do try this soft mallige idli recipe using this amanakku seeds its easily available even in general stores nowadays.

soft mallige idli recipe /kottamuthu idli/kushboo idli

INGREDIENTS:

Idli rice /Raw rice – 3 cups
Urad dal/muluu ulundhu – 3/4 cup
Javarisi/sabudhana – 3/4 cup
Fenugreek seeds/vendhyam – 1 tsp
Salt as needed
Castor seeds/aamanakku vedai – 2-3

METHOD:

1.First remove the outer layer of castor seeds before adding it for grinding.
2.Soak raw rice after washing for 4 hours.
3.Same way wash and soak urad dal separately with fenugreek.
4.Then wash and soak sago also separately.

5.While grinding first grind ulundhu with vendhyam till smooth and fluffy if you are grinding in mixer jar use ice water to avoid mixer heating up.
6.Take out in a vessel then in the same jar add both javarisi and rice together and grind to a smooth paste.
7.The castor seeds should be added along with rice itself while grinding.
8.Mix both ulundhu and rice mixed batter with needed rock salt and if you need adjust the consistency at this stage and allow to ferment overnight.

9. In the morning lightly mixup the batter heat up the idli pan with water.
10. I have used cloth to steam idli so steam for 8-10 minutes or till done.
11. Take out and wait for 5 minutes so that the idli will come out easily.
12. Sprinkle some water and then remove the idli’s serve with any chutney or sambar of your choice.

soft mallige idli recipe /kottamuthu idli/kushboo idli

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Total Time 9 hours hrs 10 minutes mins

Course Breakfast, dinner, Main Course, tiffin

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• Idli rice /Raw rice - 3 cups

• Urad dal/muluu ulundhu - 3/4 cup
• Javarisi/sabudhana - 3/4 cup

• Fenugreek seeds/vendhyam - 1 tsp

• Salt as needed

• Castor seeds/aamanakku seeds - 2-3

Instructions

 

• First remove the outer layer of castor seeds before adding it for grinding.

  2.Soak raw rice after washing for 4 hours.

  3.Same way wash and soak urad dal separately with fenugreek.

  4.Then wash and soak sago also separately.

  5.While grinding first grind ulundhu with vendhyam till smooth and fluffy if you are grinding in mixer jar use ice water to avoid mixer heating up.

  6.Take out in a vessel then in the same jar add both javarisi and rice together and grind to a smooth paste.

  7.The castor seeds should be added along with rice itself while grinding.

  8.Mix both ulundhu and rice mixed batter with needed rock salt and if you need adjust the consistency at this stage make it and allow to ferment overnight.

  9.In the morning lightly mixup the batter heat up the idli pan with water.

  10.I have used cloth to steam idli so steam for 8-10 minutes or till done.

  11.Take out and wait for 5 minutes so that the idli will come out easily.

  12.Sprinkle some water and then remove the idli’s serve with any chutney or sambar of your choice.
  

Notes

Adding amanakku gives a special fluffiness and softness to this idli.
Steam idli’s using cloth which gives all this texture and structure.
Soak at least for minimum 4 hours which will give good results.
Select only maavu javarisi not the nylon one.
Don’t add water after fermenting the batter it will deflate all the air incorporated.
You can skip adding fenugreek if you don’t want to add.
Don’t add too much of castor seeds the above amount is itself is enough.
After steaming idlis don’t remove immediately leave for some time sprinkle some water and then it will easily come off from the cloth.

Keyword maindish, tiffin,breakfast,dinner,snack