MALLIGE IDLY - Rice Idly

Mallige [Rice] Idly -Rice Idly is a staple across India. Though a breakfast dish, it can be eaten anytime of the day. Mallige in Kannada Language means "Jasmine". This term has been given to the humble  idly as it turns out very soft and looks very white just like the flower. It originated from Mysore - a royal city in Karnataka known for its pioneering recipes and Mallige Idly is one of the very popular ones. Its light and easy to digest and tastes great with sambar or various chutneys like the tomato/coriander/pudina/coconut chutneys. Generally Mallige idly is made from Suji or Semolina but i have used rice and its got a unique aroma to it.

INGREDIENTS [to make around 30 idlies] :

  • Urad dal - 1 cup [appx. 200 gms]
  • Dosa or Idly rice - 2 cups [appx. 400 gms]
  • Freshly Cooked rice - 3/4th cup [appx. 150gms] - Key ingredient! This is the item which makes all the difference in this recipe!
  • Salt - To taste. [Handy Tip: its a good idea to keep the idlies lightly salted as it is eaten with another accompaniment i.e., spicy/salty dish like sambar or chutney and keeping it lightly salted doesn't make the dish too salty at the end of it.]

HOW TO MAKE:

For the batter -
  • Soak Urad dal and Rice  for about 4-5 hrs with sufficient water. [Handy Tip: If you need to make it quicker one could soak the grains in hot boiling water and cover with a lid. It will take half the time to soak].
  • Grind the soaked Urad Dal and Rice to a smooth batter. Use limited water to grind and make sure the batter is not runny]
  • To this mixture add cooked rice and grind together. 
  • Store this in an airtight container to ferment [soda is used to help the batter rise quicker though I prefer the normal overnight fermenting process]
  • Add little salt to the risen batter and mix well and set aside.
Steaming Idlies-
  • Grease the idly plates with cooking oil or ghee and pour the batter on the plates.
  • Stack up the plates and place them in an idly pot or a pressure cooker without the whistle.
  • Steam in high flame for 5-7 mins and then reduce the flame and steam for about 2-4 mins and turn off the heat.
  • Let the idlies stay in the hot vessel for a couple of mins before taking it out.
  • Serve hot n fluffy idlies with accompaniments of your choice.

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