Mallige Idli is a typical South Indian breakfast culinary delicacy, which the people of Karnata mostly enjoy for its soft and spongy texture along with a flavour unlike any other. Mallige means jasmine in Kannada, a suitable name since these idlis are famously light, fluffy, and white, like jasmine flowers in their appearance and softness. Mallige Idlis are known for their fluffiness, which, in general, idlis lack, and hence, it becomes a delight for those who relish the delicate subtleties of very well-prepared South Indian food. Batter: The batter is prepared from rice, urad dal (split black gram), poha, and flattened rice with some recipe variations, including a small amount of methi seeds. This batter is soaked, ground and then allowed to ferment so that the idlis attain their characteristic airy texture and mildly tangy taste. Adding poha here plays a significant role in making the idlis soft, giving them that melt-in-the-mouth feel they possess. The steamed Mallige Idlis are served very hot, along with coconut chutney and sambar and sometimes even with a dollop of ghee.

• 1 cup urad dal
• 1 cup poha
• 2 cup idli rice
• 1 tsp salt
• Oil

• Let's quickly explore the recipe of Mallige idli.
• Soak your ingredients first.
• Wash 1 cup of urad dal and 1 cup of poha in water, then let them soak for 4 hours.
• Wash 2 cups of idli rice in another bowl and soak it for 5 hours.
• This softens the grains, making it easier to grind them into smooth batter.
• Drain the soaked urad dal and poha, and grind them together with just enough water to make a smooth batter.
• Drain the rice and grind it to a coarse texture.
• Mix both batters gently without over-mixing.
• Cover the bowl and let the batter ferment in a warm place for 8–10 hours.
• When ready, the batter should have doubled in volume and have tiny air pockets.
• Add 1 teaspoon of salt and gently stir.
• Grease the Mallige idli plates with a little oil, then spoon in the batter up to three-quarters full.
• Steam the Mallige idlis on low heat for 12 minutes.
• Check with a toothpick; if it comes out clean, they're done.
• Allow the idlis to cool slightly before removing them.
• Serve this tasty version of idli, called Mallige idli with chutney, sambar, or ghee.
• Enjoy the soft, fluffy Mallige Idli recipe, and don't forget to share it with your friends and family.