Remember when you were a kid, you always knew that going back home to mom’s cooking will cheer you up no matter how bad your day was at school? This is because it’s more than just about the taste, when your mother cooks. It’s the love and care she puts into her cooking, and the sheer freshness of the meal itself that comforts you. Our foods are very much the same. We’ve poured our love into them by using only natural ingredients and keeping it preservative-free all the way. With our new proposition #MadeWithLove, we look to redefine the language of love, through food.
More
Mysore Mallige Idli - Karnataka Delicacies!
Mysore mallige idlis are one of the most popular dishes in the state of Mysore, Karnataka. Mysore mallige idlis are quite famous and have different names throughout such as jasmine idlis, kushboo idlis (named after a famous Tamil actress Kushboo), due to its beautiful white appearance and its soft texture. Unlike regular idlis, Mysore Mallige Idlis are easier to make, vary in sizes (smaller size), and are extremely light, and best served with chutneys and sambar. The idli maduva vidhana or idli-making recipe is extremely easy to make and uses very simple ingredients such as poha or puffed rice. Mysore Mallige idlis are served as a ready-to-go breakfast dish and can also be enjoyed as an evening snack that not only tastes good but also is a healthy dish due to its natural ingredients. In this article, we will provide you some tips on how to make the softest Mysore Mallige idlis or jasmine idlis at home in a very simple, quick, and efficient way for your family and friends. So let us learn idli maduva vidhana!
Mysore Mallige Idli Info:
Prep Time
25 MinsCook Time
20 MinsTotal Time
40-45 MinsCuisine
South IndianCategory
BreakfastMysore Mallige Idli Ingredients:
- Idli batter
- 1/2 cups of sago
- Half cup of Poha / flattened rice
- 1 tablespoon of fenugreek seeds
- 1 cup of custard
- Salt according to taste
- Baking soda
- Water
- 1 tablespoon of oil
Step-by-Step Instructions for Idli maduva vidhana:
- 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.
