Mallige Idli is one of the most common and versatile Karnataka breakfast made with beaten rice or Poha, cooked rice, idli rice, sour yoghurt and urad dal. These Idlis are white puffy steamed rice cakes which are simple to prepare and very healthy with almost nil fat content in them.
Mallige in Kannada means Jasmine, hence this dish is also known as Jasmine idli and as Kushboo Idli in Tamil Nadu. Mallige Idli or Jasmine Idli is very soft and fluffy and popular in Mysore and Mangalore. Spongy Idlis with coconut chutney served along with delicious piping hot sambar surely makes a delightful meal. Idli is a south Indian savory cake popular throughout India. They are usually about two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Idli is popularly known in India as early as 700 CE. The process of steaming was influenced from Indonesia subsequently between 800-1200 CE, giving rise to the modern day Idli. Earliest mention of the term ‘Idli’ occurs in the Kannada writing of Shivakotiacharya in 920 AD. The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, The Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have still remained the same.
Toady there are a variety of non-traditional idlis that exist namely standard idli, rava or suji idli, kancheepuram idli, ragi idli, kaima idli, chilli idli, idli chiyali etc. Idli upma is also a popular variation nowadays apart from the regular ones. Mallige idli or jasmine idli is slightly different from the basic idli and the ingredients also are different. It is seems to resemble more like the Appam popular in Kerala. Mallige idli can be enjoyed with sambar, coconut chutney or milagai podi (spiced chutney powder).
To prepare this soft and puffy Mallige idli or jasmine idli, firstly soak idli rice and ural dal separately in water overnight or for about 5 hours. Leave the yoghurt out for about 5 hours so that it gets really sour. Drain water well and grind the urad dal with little water to a smooth paste and keep it aside. Grind idli rice with poha, yoghurt and cooked rice to a very smooth paste. Mix the rice and urad dal paste together and leave it in a warm place for about 8 to 12 hours usually overnight to ferment. Add salt according to taste. The next day mix the batter well and pour into the greased idli stand and steam it for about 12 to 15 minutes. Wait for it to cool and then with a spoon remove the idlis carefully and serve these soft delicious mallige idlis with coconut chutney or spicy sambar.
Mallige in kannada means Jasmine flower hence the name mallige idli because these idlis are as white and soft as the jasmine flower and spongy too. Do try this exceptional idli and enjoy the taste. Click on the below link for detailed recipe:
Idlis are very to healthy and nutritious food because they are made out of rice and black gram which is a pulse and has a high nutrient value. They are low fat, no cholesterol and provide sufficient carbohydrates and proteins. They are easy to digest and very tasty food. They are gluten free and can be eaten by people who are sensitive to gluten. Being a wonderful wholesome meal, they can be had anytime during breakfast, lunch or dinner. Considering its good nutritive value and easy digestibility has made them one of India’s most popular food items.