Mallige Idlis/ Jasmine Idlis

Courtesy Google

Mallige Idli/ Jasmine Idlis

• 1 cup urid dal / split black lentils, dehusked
• 1 cup beaten rice /poha /avalakki
• 2 cups rice (I used sona masuri)
• ¼ cup curd should not be very sour
• salt to taste

Method:

• Soak the urid dal and the rice at least 3-4 hours.
• Soak the poha at least 2 hours before grinding.
• After it is soaked, make a fine paste of urid dal.
• Grind the rice into a coarse paste then halfway through add the soaked poha and grind. It should be a rough paste.
  Use minimum water.
• Add the curds (see notes below) and mix the two pastes.  Your batter must be a little thicker than normal idli batter.
• Let it ferment overnight.
• Next day add salt and mix the batter well.
• Make the idlis as usual. That is grease the idli moulds and steam them, that means do not use the vent, in the
  pressure cooker for 20 minutes.
•  In the case of this idli use a big tablespoon full of batter only. They fluff up so much!

Notes:

• The actual instructions were,”If the weather is cool, add the curd to the mixture and allow it to ferment overnight.
  If the weather is hot/humid add the curd, one hour before preparing the idlis.” I added the curd in the night
  itself as I did not fancy waking up one hour early just to mix the curd!