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Mallige Idli recipe | Soft Idli recipe

By 22 Comments

Idli's are one of the healthiest breakfasts of Karnataka. There are many variations in making this idli. This Mallige Idli recipe is from one of the restaurants, a small one, in Mysore. They prepare amazing Idli and Coconut Chutney.

Ingredients
Tools
4 cup pyrex prepware, Idli stand with idli cooker, Panasonic Table top Grinder, preethi Mixer

Instructions

Method for making Idli batter:
  1. Wash and soak urad dal in 1½ cups of water for 3 to 4 hours.
  2. Wash and soak rice and avalakki in a different vessel for 3 to 4 hours.
  3. Grind the urad dal along with the soaked water into a fine paste.
  4. If you are using idli rava, add it to the urad dal paste and mix well in a big container.
  5. Then add the soaked avalakki and rice (if not using idli rava) after draining the water. Grind it to a coarse consistency.
  6. If you are using curd, add it now. Batter should not be too watery.
  7. Now transfer the batter to a big vessel and add salt. Mix well.
  8. Cover it with the lid and let it ferment overnight. To do so, warm the oven for a minute (don’t forget to turn off) and keep this in the oven.
How to make idlis:
  1. Grease the idli plates with oil or ghee. Beat the fermented batter with the ladle and pour it on the greased idli plates.
  2. Place the prepared idli stand in the cooker and steam cook this for 12 to 14 minutes.
  3. Turn off the heat and wait for 2 to 3 minutes, and then take the idlis out.
  4. Enjoy the hot mallige idlis with sambar or chutney!

Notes

Try this Idli recipe with coconut chutney recipe from the same restaurant in Mysore.

Please checkout our other healthy idli recipes

Masala Brown Rice Rava Idli

Ragi Idli

Instant Rava idli Mix

  • Thanks for the recipe !! Helped me a lot :)
    i have one doubt.. do v have to increase water quantity when v add more urad dal like for 1 cup of urad dal, 3 cups of water ?

    • Raji

      Yes, soak 1 cup urad dal in 3 cups of water and use the same water to grind. Depending on the desired consistency, if needed, add more water.

  • Vinod Pallath

    Hi Team,

    You are doing a grate job by sharing all these recipies.

    It would be grate if you can please share the recipe of “Thate Idle”

    Thanks and regards.
    Vinod Pallath

    • Raji

      Thanks Vinod Pallath for nice comments. Thatte idli recipe is same as idli, only difference we use the thatte idli stand to make the idlis in the shape of thatte. The batter is same.

  • Archana

    I tried this recipe today & it came wonderful. Thanks a lot :)

    • Raji

      Thanks Archana for your feedback!

  • Rashmi Nayak

    hello madam,
    i really love watching and making the authentic south indian food from your blog.

    my query is, what is d quantity of the d dal for ‘whole urad dal’ n ‘idli rice’, to be made in d grinder?

    • Raji

      Thanks Rashmi.
      Regarding urad dal, quantity is same whether you use whole or split urad dal. Rice quantity can be increased to 3 to 4 cups depending on the weather where you live.

      • Rashmi Nayak

        thank you madam.

      • Rashmi Nayak

        Hello madam,
        Can you please share the recipe for uddina vade?

        Thank you.

  • Shruti Ghughal

    Hi is there a specific kind of rice to use to make soft and fluffy idlis or any kind will do ?

    • Raji

      Actually you can use sona masuri or idli rice or any rice you use at home .

  • Manjushree

    hi Madam ,Please let me know the recipe for sarina pudi / rasam pudi which you use it for gojavakki

  • Shruti Ghughal

    Can i use normal Sooji rava in place of Idli rava? What’s the best substitute for Idli rava?

    • Raji

      you can use sooji rava. raagi flour, check out he raagi idli recipe too.

  • Arathi Rangan

    Made this idli.. it came out really good.. Thank you so much.

  • Rashmi Kulkarni

    I live in California and weather is cold during December and January. Do I need to do anything different for fermentation? Sometimes batter doesn’t ferment well.

    • Raji

      Glad to hear :) I am also in CA :) You warm the oven turn off the heat and keep the batter. That will do the job.

  • Paradarshi

    hello madam, I live in Mysore and would like to visit the small restaurant that this recipe is from. Would you kindly share the name/address. and/or Where to go for the best idli/sambhar in town? :) Thank you

    • Raji

      That restaurant is not there any more, it was closed loong back! I moved to US almost 25 years ago, I don’t know any popular restaurants in Mysore.