Mysore Mallige Idlis are a beloved delicacy from Mysore, Karnataka, celebrated for their soft, fluffy texture and pristine white appearance. Often referred to as jasmine idlis or kushboo idlis (named after the popular Tamil actress Kushboo), these idlis stand out from the regular variety due to their lighter texture and slightly smaller size. Their name reflects their delicate, flower-like softness, reminiscent of the fragrant mallige (jasmine) flower.
The preparation of Mysore Mallige Idlis is simple, making them a popular choice for breakfast or light meals. The batter incorporates poha (flattened rice) or puffed rice, which contributes to their airy and soft consistency. This is combined with rice and urad dal, soaked and ground to create a smooth batter that is left to ferment, resulting in the perfect fluffy texture.
These idlis are best enjoyed with a variety of chutneys—coconut, tomato, or mint—and a serving of sambar to enhance their subtle flavors. The idli-making process (idli maduva vidhana) is straightforward, requiring minimal ingredients yet producing delightful results. Mysore Mallige Idlis are a testament to the richness and simplicity of South Indian cuisine, offering a comforting and satisfying meal that pairs beautifully with traditional accompaniments.
How to make
Step 1: Prepare the Batter
In a mixing bowl, combine the ready-made idli batter with the soaked and mashed poha. Mix thoroughly.
Add the yogurt and stir well to incorporate.
If the batter feels too thick, add water gradually to achieve a medium-thick consistency.
Just before steaming, stir in baking soda (optional) and mix gently.
Step 2: Steam the Idlis
Grease idli molds lightly with oil or ghee.
Pour the prepared batter into the molds, filling them about 3/4 full.
Place the molds in a steamer and steam on medium heat for 10-12 minutes.
Check for doneness by inserting a toothpick or knife into the idlis; it should come out clean.
Allow the idlis to cool for a minute before carefully removing them from the molds.
Step 3: Serve
Serve the warm, fluffy Mysore Mallige Idlis with coconut chutney, sambar, or a drizzle of ghee.
