Mallige Idli
Soft, jasmine-white Karnataka-style idlis made with fermented rice, urad dal, poha, and gentle steaming.
Total
852 min
Prep
840 min
Cook
12 min
Serves
4
Guided regional recipe
Idli Family
Select a state or country variation, scale servings up to 1000, and follow the ingredient and step differences inline.
Cooking text is showing English + English where translations are available.
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Mallige Idli
Karnataka, India
Texture
Very soft, pale, fluffy
Fermentation
Natural urad dal and rice fermentation
Serves
Ingredients by variation
| Ingredient | Quantity | Unit | Measurement | State / country note |
|---|---|---|---|---|
| Idli riceIdli rice | 2 | cups | 380 g / 13.4 oz | soaked 5 to 6 hours |
| Whole urad dalWhole urad dal | 0.5 | cup | 100 g / 3.5 oz | soaked with fenugreek |
| PohaPoha | 0.5 | cup | 15 g / 0.5 oz | for softness |
| Fenugreek seedsFenugreek seeds | 0.5 | tsp | 2 g / 0.1 oz | supports fermentation |
| SaltSalt | 1 | tsp | 6 g / 0.2 oz | add after fermentation |
| WaterWater | As needed | - | as needed | use cold water while grinding |
| Oil or gheeOil or ghee | 1 | tsp | 5 g / 0.2 oz | for greasing moulds |
Steps with regional differentiators
Soak
Soak idli rice separately. Soak urad dal with fenugreek. Rinse poha just before grinding.
Karnataka, India: poha helps create the pale, soft Mallige texture.
Grind
Grind urad dal airy and fluffy, then grind rice and poha fine with a slight grain.
Keep batter light; do not make it watery.
Ferment
Ferment 8 to 12 hours in a warm place until risen and bubbly. Fold in salt gently.
Natural rice and dal fermentation gives the clean idli aroma.
Steam
Grease moulds, pour batter, steam 10 to 12 minutes, then rest 2 minutes before opening.
Avoid oversteaming; Mallige Idli should stay tender.
Serve
Serve hot with coconut chutney and sambar.
Best eaten fresh; keep covered if holding for service.