There was a time when there was a mad craze in Tamilnadu restaurants – shops for Kushboo Idli. Popularly named after the Tamil actress (whoever named it was clever), is nothing but idli made with the addition of sabudana (javvarisi) and baking soda. The resultant idlis are so spongy and soft. These idlis were originally called as Malligai Poo Idlis or Mallige Idlis. So its time to make some voluptuous Malligai Poo Idlis – Kushboo Idlis!!!!
Soak the sabudana in a cup and a half of water. Soak the urad dal and idli rice (par-boiled rice) in lots of water (soak all the ingredients separately) over-nite. About 8 – 10 hours.
Do not drain the water from the sabudana. Add the soaked sabudana along with the water to the mixie. Grind it in a mixie to a smooth paste. The sabudana might take some time to grind. Make sure there are no lumps after grinding. Soaking the sabudana over nite helps. Set aside to a bowl.
Add the soaked and drained urad dal and add upto a cup of ice water to grind. Grind to a smooth fine paste. Set aside to a bowl. Do not add too much water at any stage. Watery batter doesn’t ferment well and the resultant idlis will be flat and hard.
Using ice water helps in not heating up the mixie while grinding.
Now grind the drained rice in 3-4 batches. Add up-to 1 cup of water while grinding. Remove the ground rice mixture and add it to the vessel.
Add in the salt and mix the batter well with hands.
Close the vessel with a lid and allow the batter to ferment for 8-10 hours. It might take longer if you live in a cold place. Mix the idli batter after it has fermented and store it in the refrigerator and use it within the next 3 days.
Now lets make Malligai Poo Idlis – Kushboo Idlis!!!!
Take about 3 cups of batter in a bowl. Add in a pinch of baking soda and mix well.. Baking soda is an optional ingredient. You can omit it if you do not want to use it. I did not use any baking soda today.
Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Insert a back of a spoon and if the spoon does not have any wet batter, the idlis are done. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out.
Serve Malligai Poo Idlis – Kushboo Idlis hot with your favorite chutney and salna.
- ¾ Cup Sabudana (javvarisi)
- 1 Cup Urad Dal
- 3 Cups Par-Boiled Rice
- 1 Tablespoon Salt
- Optional - Baking Soda (as needed)
- Soak the ingredients over-nite in water.
- Add the soaked sabudana along with the water to the mixie. Grind it in a mixie to a smooth paste. Set aside to a bowl.
- Add the soaked and drained urad dal and add upto a cup of ice water to grind. Grind to a smooth fine paste. Set aside to a bowl.
- Grind the drained rice in 3-4 batches. Add upto 1 cup of water while grinding. Remove the ground rice mixture and add it to the vessel.
- Add in the salt and mix the batter well with hands.
- Allow the batter to ferment for 8-10 hours. It might take longer if you live in a cold place. Mix the idli batter after it has fermented and store it in the refrigerator and use it within the next 3 days.
- Take about 3 cups of batter in a bowl. Add in a pinch of baking soda and mix well.. Baking soda is an optional ingredient.
- Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame.
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