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Mallige Idli

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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.


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