kushboo idli recipe, idli

Kushboo idli recipe, Malligai poo idli

Kushboo idli also know as malligai poo idli/ sponge idli are best known for their soft and spongy texture also for their fluffiness due to which they look much bigger in size than the regular idlies that is usually made at home. Kushboo idli yields best results when made using muslin cloth, the procedure that is commonly used in restaurants and sometimes at home as this method of making idlies are fading away these days. If you use the same batter to make  idlies in idli plate after greasing plates with oil / without cloth  their look and texture will look much different also its taste will differ. Everyone makes kushboo idli with different ingredients and techniques like use of castor oil
but for me just adding javvarisi/sago and perfect consistency of batter always yielded perfect fluffy idlies. Do try this recipe and let me know how it turned out. So lets get to the making!

You may be interested in side dishes for idli below:

 

Kushboo idli recipe, Malligai poo idli
Write a review
Print
Prep Time
9 hr
Cook Time
15 min
Total Time
9 hr 15 min
Prep Time
9 hr
Cook Time
15 min
Total Time
9 hr 15 min
Ingredients
  1. 1. Idli rice – 2 cups
  2. 2. Urad dal - ½ cup
  3. 3. Sago/ Javvirisi/ Sabudhana – ¼ cup
  4. 4. Water – 1 cup approx. (for grinding)
  5. 5. Salt – to taste
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add urad dal, idli rice and sago/ sabudhana/ javvarisi together. Wash 3 to 4 times until you see clear water. Soak it in enough water for at least 8 hours or overnight.
  2. After 8 hours, in a wet grinder add little quantity of the soaked urad dal, idli rice and sago. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a smooth, thick and fluffy batter adding water in regular intervals when needed. I used around 1 cup water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter.
  3. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
  4. When done grinding transfer the mixture to a bowl, add required amount of salt and mix well
  5. Allow the batter to ferment for 8 to 10 hours. After 8 to 10 hours of fermentation mix the batter well in the morning.
  6. For this recipe as I already mentioned I will use muslin cloth to make idlies.
  7. In the morning heat water in idli pot. Pour ladle of batter in each idli mold over the damp muslin cloth and place the batter filled idli plates in the idli steamer and steam it for 10 to12 minutes.
  8. When done remove the idli plate from the steamer and keep it aside for 5 minutes.
  9. After 5 minutes wet a spoon with little water (wetting the spoon with water helps in and scoop idli from the idli plate and serve it hot with chutney.
Sandhya's recipes https://www.sandyathome.com/

How to make kushboo idli with step by step images


Soak dal and rice

  1. In a bowl add urad dal, idli rice and sago/ sabudhana/ javvarisi together. Wash 3 to 4 times until you see clear water. Soak it in enough water for at least 8 hours or overnight.
    Grind idli batter
  2. After 8 hours, in a wet grinder add little quantity of the soaked urad dal, idli rice and sago/javvarisi. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a smooth, thick and fluffy batter adding water in regular intervals when needed. I used around only 1 cup water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
    Grind kushboo idli batter
  3. When the batter looks smooth, fluffy and thick switch off the grinder and transfer the mixture to a bowl, add required amount of salt and mix well.
    Ferment idli batter
  4. Allow the batter to ferment for 8 to 10 hours. I kept my batter in oven with oven light on water pre heating for a minute. You can se that the batter has risen so well which yields soft and spongy idli. After 8 to 10 hours of fermentation mix the batter well in the morning. The batter should be very thick as shown in the 3 rd picture.
    Steam idli
  5. For this recipe as I already mentioned I will use muslin cloth to make idlies. Wet the cloth lightly in a way it should not be dripping water just damp. Now place the cloth on idli plate. Now heat water in idli pot. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer.
    Steam idlies
  6. Now cover the steamer with a lid and steam it for 10 to 12 minutes. When done remove the idli plate from the steamer and keep it aside for 5 minutes. After 5 minutes wet a spoon with little water (wetting the spoon with water helps in and scoop idli from the idli plate and serve it hot with chutney.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*