Discover the secret to pillowy-soft idlis with this traditional Mallige Idli recipe, a beloved breakfast delicacy from Karnataka, often called Jasmine Idli for its unique softness and white hue. Made from a blend of soaked urad dal, idli rice, and poha, this recipe yields idlis that simply melt in your mouth—perfect with piping hot sambar and coconut chutney. Popular in Bangalore and Mysore, Mallige Idli stands out for its tender texture and subtle flavor, making it a favorite choice for gatherings and family breakfasts alike.
The grace of this dish lies in its simplicity and fermentation process, yielding consistently fluffy results. Adding poha (flattened rice) enhances the cloud-like feel of the idli, while using high-quality idli rice ensures a smooth, uniform batter. Mastering Mallige Idli is all about patience—proper soaking, grinding, and fermentation are key. Serve this crowd-pleasing batch to 35 people for a classic South Indian start to the day, or a delightful snack any time.
How to Make Soft Rice Idli – Mallige Idli Recipe
Print RecipeIngredients
- 1 cup urad dal
- 1 cup thick poha (flattened rice / aval / avalakki)
- 2 cups idli rice or sona masuri rice
- Water for soaking and grinding
- 1 tsp salt
- Oil for greasing
Instructions
Combine urad dal and thick poha in a large bowl, add ample water, and soak for 4 hours.
In a separate bowl, soak idli rice in water for 5 hours.
Drain water from the soaked urad dal and poha, then blend until you achieve a light, fluffy batter, adding water as needed.
Pour this batter into a large mixing bowl.
Similarly, drain the idli rice and blend to a coarse, rava-like texture.
Combine the rice batter with the urad dal and poha mixture. Mix until completely blended.
Cover and let the batter ferment in a warm place for 8–10 hours, or until doubled in volume and bubbly.
Once fermented, gently stir in salt without deflating the batter.
Grease idli plates with a thin layer of oil.
Fill each cavity with batter and steam for about 12 minutes on medium heat, or until an inserted toothpick comes out clean.
Serve Mallige Idli warm with your favorite chutney and sambar.
Notes
Tips:
Use thick poha to achieve extra-soft idlis, or substitute thin poha or puffed rice (without soaking) for a lighter variation., For authentic results, stick to idli rice, but sona masuri rice can be used in a pinch., Ensure your batter ferments well in a warm environment—this is the key to fluffy, airy idlis., Avoid over-mixing after fermentation to retain air pockets in the batter and achieve the signature soft texture.
