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
Ingredients Needed:
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
Recipe
Malligai Idli | How to make Kushboo Idli
Ingredients
- 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
Instructions
- 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.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
gayathriraani says
Hahaha, I remember the Kushboo idlis. These were so famous but never tried them at home. Adding aval and sago is such a great idea to increase the softness of the idlis.
Priya Suresh says
Such a popular idli, its been a long i prepared this malligai poo idli at home. Kushboo idlis with spicy coconut coriander chutney is my favourite. Drooling.
Veena Krishnakumar says
I am yet to prepare these super soft kushboo idlis. They look so soft valli.
harini says
I remember that a variety of idlis were named after the actress but never paid attention to the difference. Addition of sago and poha sounds interesting.
Sushma Pinjala says
Wow Kushboo idly looks so nice and spongy. I am yet to make these idly too.
FoodTrails says
Interesting read.. Idllis after the actress's name.. I knew there is temple after her name...I love idllis and these look so tempting , want to grab a piece and eat with the chutney on the side!!Yummm..
Suma Gandlur says
I think some versions use cooked rice as well and I love how white and soft these idli turn out. No wonder they call it mallige idli.
chefmireille says
they do look super soft and fluffy and I also appreciate learning about how it was named 🙂
Sandhya Ramakrishnan says
That truly is Kushboo idli. It reminds me of my college days when these idlis were so famous. I have not tried using sago in idli batter. Will give it a try soon.