9 November, 2016

Mallige idly with dill leaves | Super soft idly |

Posted in : BREAKFAST RECIPES, SOVOURY RICE CAKE| IDLY on November 9, 2016 by : Divya Suresh Tags: BREAKFAST, celebrations, healthy, home made, IDLY, idly sambar, lentil less sambar, mallige idly, nutritious, soft idly, super soft isly

ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ | ಮೃದು ಇಡ್ಲಿ |

We the people of Karnataka as such never put fenugreek seeds in idly, but we definitely put it while making dosay/dosa. But in this particular idly fenugreek seed is being added – don’t know how, why !

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 of late I do add dill/shepu/sabsige leaves to the idly batter and the idly which I get is simply aromatic, healthy, tasty and flavoured one. Following is the method in which I prepare this soft idly

Ingredients : measuring cup used – 250 ml

Rice – 1&1/4 cup ( I put sona masoori, but rice rava can also be used)
Urad dal/de-husked black gram – 1/2 cup
Beaten rice/rice flakes – 1/4 cup
Fenugreek seeds – 1/2 tsp (I put 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 just until rice is slightly coarse
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 each cavities of Idly moulds and steam them for 10 to 12 minutes
Serve with chutney