Home / BREAKFAST RECIPES / MALLIGE IDLY WITH DILL LEAVES
9 November, 2016

MALLIGE IDLY WITH DILL LEAVES

Posted in : BREAKFAST RECIPES on by : Divya Suresh

This is a kind of soft and smooth idly which is also called as Khushboo Idly or Mallige Idly where Mallige means Jasmine flower which is very soft, so this Idly is compared to the softness of Jasmine flowers. There are many variations in making this particular Idly also, though the ingredients used are the same but the proportion varies and some people use Sago/sabudana also in it. It is really very soft, it melts…the moment you keep it in your mouth.

For a change now a days I add dill/shepu/sabsige leaves to the idly batter and the idly which I get is simply healthy… tasty and flavoured one. Following is the method in which I prepare this soft idly

 

 

 

      Ingredients : 

  • Rice – 1&1/4 cup ( I used sona masoori, but rice rava can also be used)
  • Urad dal / de-husked black gram – 1/2 cup
  • Beaten rice – 1/4 cup
  • Fenugreek seeds – 1/2 tsp (I used 1tsp)
  • Salt – as per taste

 

        PROCEDURE :

  • Soak Rice, beaten rice and Fenugreek seeds for 5 to 6 hours
  • Soak Urad dal also separately for 5 to 6 hours
  • Drain all the water and grind Urad dal using fresh water to a fine paste
  • Add drained rice, beaten rice, fenugreek seeds and salt to the urad dal paste and grind everything together
  • By doing like this Urad dal becomes fine paste and rice will be little coarse
  • Keep it covered for fermentation (8 to 10 hours)
  • Pour the fermented batter into the Idly moulds and steam it for 10 to 12 minutes
  • Serve with chutney

 

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  • For 1&1/4 cup of idly batter I have added 1/2 cup of Dill/Shepu leaves / sabbasige soppu

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IDLY-SAMBAR / LENTIL LESS SAMBAR FOR IDLY