- First, wash all the ingredients such as the sago and poha (Avalakki) multiple times under running tap water, and allow it to soak overnight. Soak them separately at least for 4-6 hours.
- Once done, add poha, rice, sago, baking soda, and grind them together in a mixture grinder or blender to make a fine paste. Add water in a very less quantity to make it soft.
- Now, transfer the paste into an empty large vessel and add fenugreek seeds. Give it a mix. Add salt accordingly.
- After mixing well enough, cover the top of the vessel with a lid and keep it at a dry and warm place for at least 2-3 hours.
- Take the mixture out first thing in the morning and mix the paste with your ready-made batter.
- Turn the stoves on, put it on medium heat, grease the idli plates with oil, and pour the batter gently.
- Pour water in the idli steamer and place the idli stand to allow the idlis to steam underwater for at least 10-15 minutes.
- Once the cooking process is over, take a tablespoon and dip it into oil or water to take your freshly prepared Mysore Mallige idlis/ Khusboo idlis out of the steamer after allowing it to cool properly.
- Serve them medium hot with sambar or coconut chutneys.
We hope we have been able to make you understand how to make some of the softest Mysore Mallige idlis at home in a simple and quick way. The ‘idli maduva vidhana” recipes are honestly very EASY. These idlis are immensely famous in South-Karnataka and are best enjoyed for breakfast or as a snack.
Your batter should not contain extra water and should be in a semi-solid or thick state. Stay tuned, for more idli maduva vidhana and other recipes. We will come up with more easy-to-make Indian dishes that you can try at home just by following some simple steps to enjoy it with your family and friends.