How to make Kushboo Idli, Malligai poo idli | mallige idli recipe | how to make soft and fluffy rice idli with step by step pics and video recipe.It is very popular south Indian breakfast recipe found in all the restaurants.
Named after a popular Tamil actress Kushboo, this idli is soft, spongy and fluffy. It can be paired with any thin chutney or spicy curries.
There is one lane in Erode where such soft fluffy idlis are cooked in lots and bulk quantity and supplied to many shops in Tamilnadu. They said those special Idlis catch the very early morn train and reach Chennai restaurants. I couldn’t get their recipe though I have mocked it. Will surely try to get their recipe.
In most of the south Indian hotels, this idli is only served especially with chicken curry and mutton curry south Indian style. If for veg the best option is salna or a plain sambar.
Though this required pre-soaking and grinding with patience to a thick and smooth batter. The result is amazing. This is also good for dosas. Kottamuthu/castor bean seeds are available in nattu maruthu Kadai/shops where you get medicinal herbs. This is not available everywhere.
Soak the rice, dal, sago, fenugreek seeds, castor beans in separatebowls for 5-8 hours/overnight.
drain the urad dal and grind it along with the fenugreek seeds.
grind with little water until smooth and thick. Take it out in a bowl.
Drain rice and de-skin the castor seeds. Grind together castor seeds, rice, and sago with water as and when needed to a thick and smooth batter.
Mix in salt and the prepared urad dal fenugreek batter.
Take everything in a bog bowl with enough space to rise.
ferment for at least4-5 hours. Mix and take a portion of the batter and add soda to it. mix well. let it rest for 10 minutes.
After 10 minutes, mix again and pour a ladleful of batter on each pit of the idli plate that is lined with the wet cloth.
steam cook for 10 minutes or until knife inserted into idlis comes out clean.
serve it hot with side dish of your choice.
Video
how to make soft rice idli
1.Firstly soak idly rice, urad dal, fenugreek seeds, Castor bean seeds and Sago/sabudana in different bowls with enough water for about 5-8 hours or even overnight. Drain the urad dal and take fenugreek seeds along with the water. Grind it to thick and smooth batter adding water only as and when needed.
2. Next drain the rice. remove the skin of the soaked castor beans. Add it along with rice.
3. Grind the beans first and then add the rice little at a time. Add water only when needed. We need the batter smooth and thick.
4. Along with the rice, also add soaked and drained sago. Grind until batter is smooth. You can also grind the sago separately which i do most of the times in mixer and add it to the grinder along with rice.
5. Finally add salt and the urad dal fenugreek batter. Mix well and let it ferment for 4-5 hours.
6. Take a portion of the batter in a bowl. Mix a pinch of soda in very little water until it dissolves. Add the water to the batter portion. Mix well. Let it rest for 10 minutes before you make idlis. Adding soda is optional for the fluffiness and rise. You can skip it too.
7. After 10 minutes, mix again and pour a ladleful of batter in each pit of idli plate that is lined with wet cloth. lining cloth is important for this idli. Keep it in the idli pot.
8. Close and cook until the idlis are cooked. The knife inserted should come out clean.
9. Transfer the idli to a plate and sprinkle very little water all over so that cloth can be easily removed. let it sit for 1-2 minutes. remove off the idli cloth and serve the idlis hot.
To make soft and spongy Idlis, it is suggested by experts to leave the yeast for sometime so that the batter could rise well. Especially during the cold or rainy days, keep the batter for fermentation for a long time. Also, don't let the yeast ferment for too long in the hot summer days.
With Idli Rice: Traditionally idli rice and urad dal are used to make the idli batter. Idli rice is parboiled rice and used specifically for making idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice. You can even make idli with short-grained rice.
First of all both the rice differ in color and size. Boiled rice also known as par boiled rice used in idli is short in size and has a bright white color where as the one used in cooking is long grain and is of off white hue.
Add yeast cells to the batter of idli and dosa. The fungus undergoes anaerobic fermentation. Fungi use fermentable sugars and convert them into ethanol and carbon dioxide. The carbon dioxide gas raises the dough and becomes soft and fluffy.
Fenugreek seeds act as a natural yeast activator due to the presence of compounds like saponins and diosgenin. These compounds stimulate the production of carbon dioxide, which aids in the leavening process, making the idli batter light and airy.
The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding. If u find ur idlis are hard,add more dal and use more water while grinding the batter. Add enough water while grinding itself.
No. Baking powder is not an alternative to baking soda or fruit salt. You will need to add more quantity of baking powder. This will result in metallic and bitter tasting idlis.
If the idly turn out to be hard, add little (may be 1/4 tsp.) of baking powder in the batter and beat well. Then the next batch of idlies should be soft. We never have used split urad dal (udaitha ulundhu) for making the Idly batter.
Wash the rice until the water runs clear. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours. Once the rice has been soaking for 2.5 to 3 hours, wash the urad dal and soak it for 30 mins or so. Amma tells me soaking urad dal for too long is not necessary and it may lose its "potency".
Excess amount of urad dal will not make idli hard on the other hand idlis will become very flat. If the proportion of rice is high it will impart hard texture. While grinding idli batter,always grind soaked rice first then grind the soaked urad dal. Always soak fenugreek seeds along with rice.
What is English name for idli? As others have said, it's “idli”. There is no traditional English equivalent, so we use the Tamil name. It's not well known, though, being mainly a breakfast dish, because those of us who don't have south Asian roots tend to eat south Asian food only later in the day.
Idli rice or Parboiled rice is rice that has undergone a steam-pressure process in its in edible husk. There are three stages involved in parboiling. This immediately takes place after harvesting but before milling.
There is 58 kcal in a 39g idli, with 1.6 of protein, 12g of carbs, 0.4g of fat, and 0.5 of dietary fibre. However, there is 120 kcal in a 40g chapati, with 3.1g of protein, 18g of carbs, 3.7g of fat, and 3.9g of dietary fibre. As you can see, chapati is better in terms of calories, protein, fat, and fibre.
Explanation: In the preparation of idli batter, the batter is fermented using bacteria or yeast. During fermentation, CO2 bubbles which are released get trapped in the gluten, thus making idlis puffy.
Not fermenting the batter properly: Fermenting the batter is crucial for making soft and fluffy dosas. Make sure that it is fermented well, check on it a couple of times in the 8- to 12-hour period. You should be able to see a rise in its volume, and it should also start smelling slightly sour.
If the batter is too thick, the idlis will turn out hard. If the batter is too thin, the idlis will turn out flat and dense. The fermentation: Fermentation is a crucial step in making idlis. If the batter is not fermented enough or if it is over-fermented, it can affect the texture of the idlis.
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