Malligai Idli or Mallige Idli is one of the popular idli varieties that are available in hotels, these are so soft, spongy and tastes delicious.
While idlis are very popular as such in the south, with both the idlis served in the hotel are equally sort out as the ones made at home, there was a time when a new name was given to the soft idlis that were soft, huge and sinful. These were named after the actress Kushboo when she was popular and this version is a main attraction in the hotels.
Daddy has forever been asking Amma to make this version of Idli. She finally heeded his request and made it some months ago. We have had a repeat of it since then. The only difference or rather what I can show clearly is the idli size. I am told that in hotels, these idlis are thick and huge. While what we made was the regular size, though much softer than the regular idlis.
The main difference is the addition of Sago and Beaten Rice. These two ingredients give the softness and make the idlis super soft and fluffy. We love idlis at home and everybody enjoyed it so much. And we often make different varieties of Idlis and now this one has been added to the list.
We are on the second day of BM#95, week 2 where I am doing Steamed dishes.
Malligai Idli | How to make Kushboo Idli
4 cups Raw Rice
1.25 cup Urad Dal
3/4 cup Sago
1/2 cup Beaten Rice thin Poha
1 tsp Fenugreek
Salt to taste
How to make the Malligai Idli
Wash all the ingredients a couple of times and soak each ingredient separately in enough water for 5 hours.
Then grind each to a smooth batter and finally mix together to a thick batter. Add salt and keep it covered in a warm place.
Ferment the batter overnight.
When you are ready to make idlis, grease the idli molds and fill with batter.
Steam the idlis for 15 mins
Serve with chutney or sambar.
I served it with Green Chutney and Podi