Mallige Idli

Hello readers,

Today I will share with you "Millige Idli" recipe, Mysore is known as the best place for tasting 'Millige Idli'. Before share you the recipe let me tell you the history behind Idli. According food historian T.K Acharya Idli could have come to India around 800-1200CE from present day 'Indonesia', a part of which was then ruled by Hindu Kings belonging to "Shailendra"," Isyana" and " Sanjaya" dynasties. Acharya also notes that a form of Idli known as iddalage is mentioned in a 920 CE Kannada language work,'Vaddaradhane' by 'Shivakotiacharya'. Hope you like the story behind this delicacy.

** Topica- is a starch extracted from the Cassava plant, It's also called 'Sago' or ' Sabudana'.

Ingredients:-

1. Whole Black Gram(urad Dal)- 1/2 cup.

2. Sona Masuri Rice- 2 cups.

3. Rice flakes (Flattened Rice)/poha- 1/2 cup (thik).

4. Topioca(Sago) / Sabudana- 1/4 cup.

5. Salt- 1.5 tsp.

6. Oil- For greasing.

Preparation Method:-

Step 1:- First Rinse whole black gram with enough water and soak it with rice flakes for at least 4-5 hours using sufficient water for soaking.

Step 2:- Now rinse Sona Masuri Rice couple of times and soak with clean sufficient water for 4-5 hours.

Step 3:- After 4-5 hours take lentils and rice flakes into a mixture jar, grind them together by adding water ( do not much water)until getting fluffy & light batter. Transfer the mixture into a large bowl.

Step 4:- Now take soaked rice in the same grinder and sago pearls into the mixer,grind them together into little coarse paste by adding required water.( Do not use much water, batter should be little thicker than dosa batter). Transfer the mixture into the same lentils & rice flakes mixture.

Step 5:- Mix both the batter together with clean hand and cover the bowl, keep the bowl in a warm place about 10-12 hours, it will help the batter ferment properly.

Step 6:- After 10-12 hours te batter would have raised up, now add salt into it and mix well.

Step 7:- Take Idli mould and grease the mould with oil, now pour ladle full of batter into each of the mould. Steam Idli moulds in a steamer for about 10 minutes.

Step 8:- After 10 minutes of steaming the Idli will be puffed up, take a toothpick to check doneness, if it comes out clean the Idli would have steamed perfectly.

Step 9:- Now with the help of a spoon carefully take out Idli from moulds.

Step 10:- Serve Idli hot with chutney and sambar.

image credit: source

Comments

Last week's top

Muri Ghanto- Fish head Pulao

Dear Friends, Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating. It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

A famous Indian dessert recipe - "Phirni (Rice Custard)"

Hello readers, Today I came to share with you a dessert recipe which is famous not only in India but all over the world "Phirni". Despite the dearth of evidence, it is believed that 'phirni' hailed from ancient 'Persia' or ' Middle East' and it's the 'Mughals' who both invented and introduced it to India. It was found that in Persia where phirni is believed to have originated used the creamy rice pudding as the food of "Angels" and was known as " Sheer Birinj". It was first offered to"Prophet Muhammad" when he soared to 7th floor of heaven to meet GOD. Phirni has many version. In Iran, the rich indulgence is known as 'Fereni' while Egypt and Turkey the sinful delicacy is called 'Muhallabia'. In Europe, the rice pudding was first introduced by the Romans as early as 17th century, who mainly used it to cure stomach ailments and digestion issues. In China the delicacy was called ...

Cookie recipe - Chocolate chip cookies with almond

Hello readers, Today I'm going to share with you a cookie recipe, one of my readers from New Zealand requested for the same. So my dear friend here is the recipe of "Chocolate chip cookie with Almond". Hope you all like it. Please share your comments and view. Serving 36 cookies Equipment: 1. Measuring spoon. 2. Measuring cups. 3. Kitchen Aid mixer. 4. Baking sheet. Ingredients: 1. Salted butter (softened) - 1 cup 2. White granulated sugar- 1 cup 3. Light brown sugar -1 cup 4. Pure vanilla extract -1 tea spoon 5. Large egg- 2 6. All purpose flour -3 cups 7. Baking soda -1 tea spoon 8. Baking powder- 1/2 tea spoon 9. Sea salt -1 tea spoon 10. Chocolate chips - 2 cups 11. Crushed almonds - 1 cup Preparation: 1. Preheat oven to 375 degree Fahrenheit. Line a baking pan with parchment paper and set aside. 2. Take a separate bowl, mix flour, baking soda, salt, baking powder set aside. 3. Take other bowl and mix butter and sugars ...

Search This Blog