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Mallige Idli
🇮🇳 Indian Vegetarian

Mallige Idli

🇮🇳 Indian

Made from a properly fermented batter, this is the tiffin-house classic at its best: light, tangy and crisp in exactly the right places. 45 minutes of mostly hands-off cooking.

Prep 30 min Cook 15 min Serves 3 Easy

Ingredients

  • Saltto taste
  • Rice2 cups
  • Urad Dal1/2 cup
  • Fenugreek Seeds1 tsp

Optional extras

  • Fresh Cilantrofor chutney
  • Coconutfor chutney

Instructions

  1. 1

    Soak the rice, dal and fenugreek 6 hours, grind to a smooth batter with water, add salt, and ferment overnight until doubled and bubbly.

  2. 2

    Pour into greased idli moulds and steam 10-12 minutes; a skewer should come out clean. Rest 2 minutes before unmoulding.

  3. 3

    Serve hot with sambar and coconut-cilantro chutney.

Chef's tip

Everything in the tiffin family is eaten hot; time your serving, not your cooking.

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Watch how it's made

Video: MALLIGE IDLI | KHUSHBOO IDLI | HOW TO MAKE SOFT & SPONGY IDLI · on YouTube