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 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.
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.