Mallige Idli: Recipe For The Fluffiest South Indian Delight

By Shreya Sarpal April 11, 2025

[{"selector":"#anim-ca6bf706-83f3-41eb-ad61-7b07ce5cbe19 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(19.893712061674492%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-86e39c55-3c4f-497b-b0c3-8ba8de52ad5f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c99e7022-5c59-402b-a8cb-ef8033ac9865","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Mallige idli is a South Indian speciality named after the pleasantly perfumed jasmine flowers. It is a breakfast delight on the plate. These fluffy and spongy idlis melt as soon as they get in your mouth and are a bliss when paired with coconut chutney, sambar, or ghee.

Ingredients

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Step 1

[{"selector":"#anim-ba1727c4-0f28-4296-850e-7edf6cc598ad [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-89f055d2-9682-4223-8a16-6d345803d943","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fd834bb2-9fe4-4e40-aa43-2c864c35c3de","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b14e75b3-6c81-47b4-bf58-c660e6c5c8c3","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak idli rice and fenugreek seeds together, urad daal separately for 6 - 8 hours and poha for 10 minutes.

Step 2

[{"selector":"#anim-808e5ef1-1eca-4796-b7e5-3ad9680bd83f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5a588c6e-0910-4f87-9228-510d88cac1f2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4635edcb-7246-4573-b5a6-7824254a8241","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3e36ef9e-6d35-4de4-8e5c-142960dac466","keyframes":{"transform":["translate3d(0px, 143.14240%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Blend urad daal until it gets fluffy. Blend rice, poha, and fenugreek seeds into a smooth paste, mix it with salt and add ferment overnight.

Step 3

[{"selector":"#anim-275763df-18f3-4505-ba54-a4407d4e3372 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-0.799687531201414%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bc5d0e01-1e69-4740-becc-9bcb7d8144be","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0ffa81af-1635-4f8b-ae1e-1817b854f51a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-86c38b07-e76e-4950-88b2-334f69375a63","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grease idli moulds, pour the prepared batter and steam them for 10-12 minutes.

Step 4

[{"selector":"#anim-c208135d-dc73-4768-b53f-ba3639c3212a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-761e0a05-ea4c-4efe-a6d9-1535b7249073","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0dabfb55-6a85-415c-9c13-9662ab92735f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-099e5d70-0174-4711-b57f-aa03ededc65f","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Serve by pairing the hot idlis with chutney, sambar or ghee!

[{"selector":"#anim-c58d94fa-e364-406e-9be9-dc385f8dc540 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More