- In a large bowl take one cup of poha or flattened rice, and fenugreek seeds. Wash them well and soak them in water for 2 hours.
- After 2 hours drain off the excess water from the poha and transfer it into a blender. Blend it by gradually adding small amounts of water until it turns into a light, fluffy, and smooth paste.
- Transfer the pasteinto a large mixing bowl and keep it separately.
- Transfer this paste to a large mixing bowl where you have already kept your idli batter. Mix all the ingredients well. You have to ensure that the batter is combined well.
- Now cover the bowl and keep it in a warm place for at least three hours so that it gets well-prepared.
- Now you can add salt to the batter without disturbing the air bubble pockets formed in it, if required.
- Meanwhile, to make idli maduva vidhana grease the idli plates with oil or ghee and boil water in a pot. Now scoop the batter into the idli plates and place all of them inside the steamer. You can steam the idli for 10 to 15 minutes and to check if they are cooked, you can insert a knife or toothpick into them. If the knife/toothpick comes out clean, it means that the idlis are cooked well, and if not, then steam the idli for five more minutes.
- Finally, the super-soft mallige idlis are ready to be savoured with coconut chutney or sambar.
Points to note:
- You can replace poha with sabudana.
- For this idli maduva vidhana recipe, your batter should preferably be preserved in a refrigerator or 2-3 days.
We hope that you liked the idli maduva vidhana recipe and that you will definitely give it a try. It can be made with limited ingredients, and you do not have to master the art of cooking in order to prepare these super soft and fluffy idlis. You can either have them for breakfast or pack them in kids’ lunchboxes.