I always wanted to try making these idlis for breakfast or evening snack. I din't know that difference between the regular rice idlis & the mallige idlis. After googling for some time on the net, found only a few recipes. I really don't know what is the authentic recipe to make them. So I've requested Lakshmi of Taste of Mysore to post a recipe as soon as possible. In the meanwhile, I thought I should also give it a try. So created my own recipe after incorporating many other recipes. We'd nice sunny weather today. So thought of making the batter today & making idlis either tomorrow evening or on Saturday morning.
2 cups rice
1 cup urad Dal
hand full of gatti avalakki (hard poha)
1/4 cup curds
1. Soak rice & urad Dal separately. I had added poha on top of rice. Overnight soaking is preferred. But I soaked it till the rice had become soft & was easily breakable with fingers.
2. Grind rice & Dal separately first & then grind them together.
3. I added the curds to the ground batter & mixed it well. You can give it one more turn in the grinder. If the weather is hot & humid like in Bangalore, curds can be added 1 hour before the preparation of the idlis. Else grind it along with the batter.
4. Keep the batter in a big vessel closed with a lid in a warm dry area. If the temperature is too low, then pre-heat the oven for about 10 minutes & then keep the batter in the oven.
5. After a 8-10 hour fermentation, check the batter. If it has risen then its ready to be used. Add salt & mix well.
6. Apply oil to the idli plates / mould & then add the batter.
7. I use the microwave for steaming the idlis. I steam them for 5 minutes. If using a pressure cooker steam it for 15-20 minutes without putting the weight on.
8. Serve the idlis hot with any kind of chutney & sambar.