The Idli Project
Mallige Idli
Regional & Traditional

Mallige Idli

also called Kushboo Idli · Jasmine Idli

A jasmine-white, pillow-soft hotel-style idli - the trick is the poha that goes in with the soak.

Tamil Nadu & Karnataka - hotel staple

Image: Wikimedia Commons - Idli with sambar and chutney 05 · CC BY-SA

Mallige means jasmine in Kannada, and this idli is named for its jasmine-white colour and pillowy softness. The defining innovation is the addition of poha (flattened rice / aval) to the soak and grind, which yields exceptionally soft, fluffy, white idlis. In Tamil Nadu it goes by another name entirely - Kushboo Idli, after the popular Tamil actress Kushboo whose pillowy idlis became a fond joke and then a brand.

It is one of the most popular hotel-style idlis across South India: tall, glossy, white, and soft enough to dimple under a spoon.

The Recipe

Yield · ~35 idlis

Effort profile

Soak4–5 hours
Ferment8–10 hours
Steam12 minutes
Steps6

Each axis is scaled against the longest example in the archive.

Soak4h 30mFerment9hSteam12mSteps6

Ingredients

Batter

  • 1 cup whole urad dal
  • 1 cup thick poha (flattened rice)
  • 2 cups idli rice (or sona masuri)
  • 1 tsp salt
  • Oil for greasing

Method

  1. 1.

    Soak urad dal and poha together for 4 hours; soak rice separately for 5 hours.

  2. 2.

    Drain and blend the urad dal–poha together to a smooth, fluffy batter.

  3. 3.

    Drain and blend the rice to a slightly coarse, rava-like paste.

  4. 4.

    Combine the two; cover and rest 8–10 hours until the batter has doubled.

  5. 5.

    Add salt and mix gently - don't deflate the air pockets.

  6. 6.

    Pour into greased moulds and steam 12 minutes on medium until a toothpick comes out clean.

Serve with

coconut chutneysambar

Notes

Poha is what produces the soft, jasmine-white character; some hotel cooks add 2 tbsp sabudana to the soak for a springier bite. Batter keeps 2–3 days refrigerated.

Adapted from hebbarskitchen.com.