Malligai Poo Idli Recipe | Kushboo Idli with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is the best soft, spongy, fluffy, and plumpy idli with more add-ons named after the famous South Indian actress Kushboo, as both the idli and the actress share the same traits. This is also called as ‘Mallige Idli’ in Kannada and ‘Malligai Poo Idli’ in Tamil, the word Malligai refers to the Jasmine flower here, for its incredible pure white color. Furthermore, I have heard that in some places castor seeds also called ‘kottai muthu’ in Tamil is used to get the texture. But, it is also referred to as the world’s most poisonous common plant as per Guinness World Records !!! is more toxic and allergic to some people. Ok, no more worries, just the addition of sabudana does the magic to get the same sponginess, but read the notes completely that I have shared, before hopping into the recipe to get the perfection. It tastes so good with Tiffin Sambar, Saravana Bhavan Sambar, Coconut Chutney, and Kadappa.
Check my other idli recipes like
1. Rava Idli
2. Chilli Idli
3. 14 Idli / Mini Idli
4. Idli Upma
5. Podi Idli
6. Soft Idli
Malligai Poo Idli Recipe
Malligai Poo Idli Recipe | Kushboo Idli
Equipment
- Idli Cooker
- Wet Grinder
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 2 Cups Idli Rice / இட்லி அரிசி
- ½ Cup Urad Dal / உளுத்தம்பருப்பு
- ¼ Cup Sago / Sabudana / ஜவ்வரிசி
- Salt / உப்பு As Needed
- Water / தண்ணீர் As Needed
- 1 Generous Pinch Cooking Soda / சமையல் சோடா
Instructions
- First, measure and keep the idli rice, urad dal, sago ready.
- Soak everything separately for at least 3 to 4 hours or overnight.
- Rinse everything well, till the water runs clear. Then, drain the water completely.
- I used a wet grinder if using a mixer use ice water, else the batter gets heated up and affects the fermentation. Transfer the urad dal to the grinder and pour enough water at regular intervals. Grind it for about 10 to 15 minutes till smooth and fluffy. Keep the ground batter by side.
- Add the rice to the grinder.
- Immediately, add the sago. Grind both the rice and sago for about 20 minutes.
- Pour water, say 1/2 cup or a little more, and grind it to a smooth paste consistency. Wipe the sides of the grinder with the spatula provided.
- Take a large container, pour the urad dal, rice, and sago batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase almost twice the volume. Usually, fermentation takes about 8 to 10 hours in a humid climate. (watch my video for Kushboo Idli for more details).
- After fermentation, if preferred, add a generous pinch of cooking soda and set the batter aside for 5 minutes. Then, mix the batter gently and if required add little water.
- Pour some water in the idli vessel and heat it on medium flame.
- Use a cotton cloth/thuni, to get perfect soft idli. Spread a cloth over the idli plate and fill the batter in each mold.
- Close the lid and steam it for 8 to 10 minutes.
- After steaming, give standing time for 2 minutes.
- Gently, remove the idli.Enjoy this Kushboo Idli with Tomato Mint Chutney and South Indian Tiffin Sambar.
Video
Notes
Tips for Kushboo Idli Recipe
1. In some places, Castor Seeds / Kottai Muthu or even castor oil is used instead of sago. 2. Don't use nylon variety sago, regular ones only work for this Kushboo Idli. Ensure it is properly soaked till soft and no crunchiness is retained. 3. If preferred, 1/4 tsp of methi seeds / vendhayam can be used which yields more soft and fluffy idli. But, I didn't use it. 4. If grinding in a mixer, use ice water, else the batter gets heated up and affects the fermentation. 5. Proper fermentation is a must to get a spongy and fluffy Malligai Poo Idli Recipe. 6. If living in a cold place, always add salt after the fermentation. If added before, the salt curbs the fermentation process. 7. I used a generous pinch of cooking soda as it lends more sponginess, but it is optional. 8. It is a must to make this idli using a cotton cloth/thuni to get a perfect spongy, fluffy, and plumpy idli. Don't make the idli directly on the idli plate. Common Tips to get Soft Idli Soaking 1. Soak the urad dal, rice, and sago for a minimum of 3 to 4 hours or overnight. 2. You can soak and add little poha which gives very soft idlis. But this batter cannot be stored for a longer period. Quality 1. The quality of the rice and urad dal plays an important role in making soft idlis. Use good quality parboiled idli rice. 2. Use whole and fresh stock urad dal which makes soft idli. Never use split urad dal. Grinding 1. Grind the urad dal for a longer time and add enough water. 2. The batter should be light and fluffy. 3. If the batter is runny, the idli turns flat. If the batter is thick, the idli turns hard. Softness 1. Addition of methi seeds yields soft and fluffy idlis. Also, don't add more than mentioned, it would taste bitter and change the color of the idlis. 2. Don't allow the wet grinder to heat too much while grinding, which heats the batter and kills good bacteria in the batter, and results in hard idli. 3. Before making idli, don't overbeat the batter, just mix it gently which yields soft idli. Fermentation 1. If the batter is perfectly fermented, you can see small air bubbles and smell it. 2. After fermentation, refrigerate the batter until use or else it becomes sour. The batter should be fermented for a limited time only. 3. Also, the last batch of little batter can be kept for culture for the next batch. If Idli batter doesn't ferment? 1. Keep the batter undisturbed in a warm place or near the gas stove overnight. 2. After grinding, mix the batter with your hands instead of spatula because the heat in our body makes the fermenting process easier. 3. If preferred, you can add half tsp of yeast and sugar mixed with little water to the batter. 4. Iodized salt does not help in fermentation, so use rock salt. Also, add salt before fermentation. 5. Add 1/4 tsp of baking soda or baking powder to the batter and ferment. 6. Using chlorinated water kills the wild yeast, so use good water. 7. In cold countries, the idli batter can be kept in the preheated oven with lights on.
Kushboo Idli Recipe
Method for Malligai Poo Idli Recipe
1. First, measure and keep the idli rice, urad dal, sago ready.
2. Soak everything separately for at least 3 to 4 hours or overnight.
3. Rinse everything well, till the water runs clear. Then, drain the water completely.
4. I used a wet grinder if using a mixer use ice water, else the batter gets heated up and affects the fermentation. Transfer the urad dal to the grinder and pour enough water at regular intervals. Grind it for about 10 to 15 minutes till smooth and fluffy. Keep the ground batter by side.
5. Add the rice to the grinder.
6. Immediately, add the sago. Grind both the rice and sago for about 20 minutes.
7. Pour water, say 1/2 cup or a little more, and grind it to a smooth paste consistency. Wipe the sides of the grinder with the spatula provided.
8. Take a large container, pour the urad dal, rice, and sago batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase almost twice the volume. Usually, fermentation takes about 8 to 10 hours in a humid climate. (watch my video for Kushboo Idli for more details).
9. After fermentation, if preferred, add a generous pinch of cooking soda and set the batter aside for 5 minutes. Then, mix the batter gently and if required add little water.
10. Pour some water in the idli vessel and heat it on medium flame.
11. Use a cotton cloth/thuni, to get perfect soft idli. Spread a cloth over the idli plate and fill the batter in each mold.
12. Close the lid and steam it for 8 to 10 minutes.
13. After steaming, give standing time for 2 minutes.
14. Gently, remove the idli.
Enjoy this Kushboo Idli with Tomato Mint Chutney and South Indian Tiffin Sambar.
Mallige Idli Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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