Kushboo Idli Recipe | குஷ்பூ இட்லி - Mallige Idli

I came to know about this idli recipe in my marriage feast. For the past one year , I have been trying several recipes with various combinations but the results were not satisfactory.My friends and relatives told me there is a secret ingredient behind this idli and so we cannot prepare this @home.Somehow i found the secret ingredients as sago and Castor seeds . I have tried using castor seeds and it came out well. But i missed that recipe.. . Soon i’ll post that recipe too.Recently when i saw this post in "Priya's Feast" , i tried immediately on the same day . This version uses sago / Javvarisi. The result was so good. I got comparatively bigger idli than my usual idli ,white colored ,fluffy & soft idli .Please use a cloth while u steam this idli. It helps in giving a plumpy idli . I’ve given a picture in the end to see the difference between our usual idli and this idli. Now i can confidently try this recipe for my guests .Thanks a lot priya . I have updated the recipe & the pictures.. Please follow this recipe , iam sure u’ll get bigger and soft idlies than our regular idli.This is also called as Mallige Idli in Karnataka :)

Kushboo idli

Spongy Kushboo idli recipe using sago/javvarisi

Cuisine: Indian Category: Breakfast Yields: Serves 4

Prep Time: 8 Hours Cook Time: 15 Minutes Total Time: 8H15M

INGREDIENTS

For batter Raw rice – 2 cups Urad dal – 1/4 cup + 2 tbsp (if good quality, else use 1/2 cup) Sago /Javvarisi – 1/4 cup ( White big ones , not the crystal variety ) Salt & water – As needed. Cooking soda – 1/4 tsp

METHOD

Wash rice and urad dal and soak it together for 10 hrs or overnight.. Wash sago and soak in water for 10 hrs or overnite. I soaked for abt 12 hrs. I soaked everything together… Grind them all together into smooth batter. It took 2.5 – 3 cups of water to grind..Please don’t grind the batter too watery or too thick. The consistency should be slightly thin. Allow it to ferment for a minimum of 10-12 hours. If it is summer , 8hrs would be sufficient . The next morning add cooking soda to the fermented batter and mix well. After 10 mins,pour the batter to the idli plate with a cloth and steam it for 15 mins. Remove the lid and rest it for 4-5 minutes so that it comes out well .  Take the idlies and serve with any chutney or sambar !! Enjoy !

Note

Adding cooking soda is optional. In the original recipe soda is not used.But i used it.After adding soda , keep the batter for 10 mins and then start making idlies. I feel idli plates which are smaller in diameter and little more deep would give bigger idlies than this. Mine is a big, flat one.Even then  i got bigger , fluffy idlies. I have halved the original recipe and tried.For variations u can also add a few castor seeds but i heard its not healthy.

Here is a picture of my usual idli and kushboo idli,just for comparision  

 

Hope u can see the difference

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