Rice Idli or Mallige Idli Recipe

Idli vada Sambar is the most preferred breakfast combination in most of the South Indian eateries. Idlis are one of the most popular South Indian Breakfast recipe and it's loved by people of all ages. There are numerous varieties of  Idlis which we prepare, but today here I am sharing the most basic Idli recipe.  This is the foolproof recipe we have been following for decades in our family and every family member enjoys having this fluffy, steamed goodness for breakfast. This idli is  also called Mallige idli since they turn out white and soft like Mallige hoovu / Jasmine flower. So, let's jump to the recipe.


Ingredients :

• Rice (Idli rice/ Dosa rice)  - 4 1/2 cups
• Urad dal - 1 cup
• Poha (thick variety) / Gatti avalakki - 3/4 cup
• Fenugreek seeds - 1/4 tsp
• Water - to soak and grind
• Baking Soda - a pinch
• Salt - 1 tsp

Preparing Rice Idlis:

• Wash the rice well and soak it in water.
• In another bowl, wash urad dal well, add Poha and fenugreek seeds to it. Wash well and soak for a minimum of 6 to 7 hours.
• After soaking well, drain excess water and grind the urad dal, poha and fenugreek seeds mixture until smooth. Transfer it into a large vessel.
• Similarly, grind soaked rice with little water until it's smooth. Transfer it into the ground urad dal and mix well. 
  
• Add a pinch of  Baking Soda and give it a good mix. Close the vessel and keep it in a warm corner of the kitchen to ferment for 8 to 10 hours or overnight.
• After the batter has fermented, add salt and mix.
  
• Grease the idli plates with oil. Pour a laddle full of batter into each idli plates/ moulds.
  
• Steam the batter filled idli plates in an idli steamer, for about 8 to 10 minutes. If in doubt, carefully open the lid and touch the idlis with fingers dipped in water. If the idlis don't stick, they are done.
  
• Soft and spongy Rice idlis/ Mallige Idlis are steamed and ready to serve. Wait for few minutes until it cools little. Then remove the idlis with the help of a wet spoon and serve. It can be enjoyed with chutney of your choice or Sambar or any gravy too.. Here I have combined the Idlis with Cauliflower gravy, which goes really well. I will share the recipe of Cauliflower gravy shortly.. 
  
  
  
  

TIP: 

1. Fermenting the idli batter is a task, bit difficult and tricky for those living in cold countries like me. During the Winter months, I heat a cup of water in a big vessel, switch off the stove and close it with a lid. Take off the vessel from the stove, and keep the vessel filled with idli batter on top of the lid. This ensures the batter stays little warm, allowing fermentation. Alternatively, one can keep the batter near room heaters. 

2. If you are preparing Sambar as a combination with the Idlis, grind the rice until it's little coarse (not too fine). This way, the idlis will have little coarse texture and they absorb the sambhar once dipped in them.