• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Navaratri / Navratri – Special
  • ×

    Home » Breakfast, Brunch, Dinner Recipes » Malligai Poo Idli Recipe | How to make Kushboo Idli

    Malligai Poo Idli Recipe | How to make Kushboo Idli

    Published: May 26, 2022 · Modified: May 26, 2022 by Srivalli · 1 Comment

    Sharing is caring!

    0 shares
    Jump to Recipe Print Recipe

    Malligai Idli or Kushboo Idli or Pacharisi idli is a popular Idli from Tamil Nadu made with Raw Rice or Pacharisi. While Idlis are healthy option, it is also important that we get it soft and spongy. So this version is for a soft, spongy Idlis you can make at home.

    Malligai Poo Idli

    We have landed on M in the A to Z Indian Steamed Dishes. For M, I chose Malligai Poo Idli. The name Malligai Poo refers to the Jasmine flower's whiteness. Meaning these Idlis are very pristine white in colour, along with being very soft as well.

    There are a couple of other names for this popular Idli, like Kushboo Idli or Pacharisi idli. The reason why these Idlis are so called I have shared in another of my post sharing yet another Malligai Poo Idli.

    I know you may wonder why another dish! Well the measurements are different, that alone makes a Idli change so much. So go ahead check out both the recipes.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Equipment
    • Storage
    • Top tip
    • Recipe

    Ingredients

    Raw Rice / Pacharisi - We use only raw rice or pacharisi as in tamil to make this Idli.

    Urad Dal - All fermented Idlis use urad dal that is ground to a very fine smooth paste.

    Fenugreek / Methi Seeds - Methi are mostly used to aid natural fermentation process.

    Sago - or Tapioca pearls are used in this batter, it is supposed to aid the softness to the Idli.

    Poha / Beaten Rice - This again is said to lend softness to the Idlis. So adding it in different variations yields different texture.

    See recipe card for quantities.

    Instructions

    How to make soft rice idli with Raw Rice

    Wash rice with until the water runs clean.
    Soak with water enough to cover the rice well. Cover with lid and keep it aside.
    Similarly wash urad dal with enough water until the water runs clean.
    Soak and keep the dal covered. Both Rice and Urad dal has to be soaked for 6 hours.
    After 2 hours, wash poha well and soak in water.
    Similarly was sago well and soak in water.
    Both Poha and Sago has to be soaked for 4 hours separately.
    When you are ready to grind, start with urad.
    Drain the water completely and grind the urad to a very smooth batter.
    Remove to a bowl, add drained rice, grind to a smooth batter.
    Remove to a bow. Now add drained poha, pulse for a couple of rounds until it is smooth.
    Similarly grind the sago as well.
    Now mix all the batter together and grind once again to mix everything together.
    Remove to bowl, add salt and beat it well.
    Cover it with a lid and let it ferment overnight or for atleast 8 hours.
    If you are going to steam Idlis next morning, you can grease the Idli plates and fill to 3/4 size.
    Fill the steamer filled with water, bring to a boil.
    Now keep the filled plates inside, cover and steam for 15 minutes.
    Serve with side dishes of your choice.

    Substitutions & Variations

    Since these Idlis are fermented and steamed, its not a dish you can with much. However, you can add some sauteed vegetables or lentils to spice up these idlis.

    Equipment

    We need a steamer, grinder or a mixer to grind the batter.

    Storage

    The ground batter stays good for at least 3 days without getting sour when stored properly. After 3 days, we can spice up the batter. Or you can make it as dosas.

    Top tip

    Make sure you soak the ingredients separately and grind it smooth. After fermentation, don't beat it for long.

    Malligai Poo Idli - Kushboo Idli - Pacharisi Idli

    For other interesting dishes, check this Khotto, idlis steamed in jackfruit leaves.

    Recipe

    Malligai Poo Idli
    Print Pin
    No ratings yet

    Malligai Poo Idli Recipe | How to make Kushboo Idli

    Malligai Idli or Kushboo Idli or Pacharisi idli is a popular Idli from Tamil Nadu made with Raw Rice or Pacharisi. While Idlis are a healthy option, it is also important to get them soft and spongy. So this version is for a soft, spongy Idlis you can make at home.
    Course Breakfast, Dinner
    Cuisine Tamil Nadu
    Keyword Kushboo Idli, Malligai Poo Idli, Soft Idli
    By Cook Method Steamed
    Occasion Weekend Special
    By Diet Healthy Recipes
    Dish Type Idli Varieties
    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking and Fermentation 12 hours
    Total Time 12 hours 25 minutes
    Servings 24 Idlis
    Calories 87kcal
    Author Srivalli

    Ingredients

    • 2 cups Raw Rice / Pacharisi
    • 1 cup Urad Dal
    • 1 teaspoon Fenugreek / Methi Seeds
    • 1/4 cup Sago
    • 1/4 cup Beaten Rice / Poha

    Instructions

    How to make soft rice idli with Raw Rice

    • Wash rice until the water runs clear.
    • Soak with water enough to cover the rice well. Cover with lid and keep it aside.
    • Similarly, wash urad dal with enough water until the water runs clear.
    • Soak and keep the dal covered. Both Rice and Urad dal have to be soaked for 6 hours.
    • After 2 hours, wash poha well and soak in water.
    • Similarly, wash sago well and soaked in water.
    • Both Poha and Sago have to be soaked for 4 hours separately.
    • When you are ready to grind, start with urad.
    • Drain the water completely and grind the urad to a very smooth batter.
    • Remove to a bowl, add drained rice, and grind to a smooth batter.
    • Remove to a bow. Now add drained poha and pulse for a couple of rounds until smooth.
    • Similarly, grind the sago as well.
    • Now mix all the batter together and grind once again to mix everything together.
    • Remove to a bowl, add salt, and beat it well.
    • Cover it with a lid and let it ferment overnight or for at least 8 hours.
    • If you are going to steam Idlis next morning, you can grease the Idli plates and fill them to 3/4 size.
    • Fill the steamer filled with water, and bring to a boil.
    • Now keep the filled plates inside, cover and steam for 15 minutes.
    • Serve with side dishes of your choice.

    Nutrition

    Calories: 87kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 18mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Easy and Simple Chicken Fry
    Nachni Semiya | Ragi Idiyappam | Ragi Nool Puttu »

    Reader Interactions

    Comments

    1. Vaishali says

      June 01, 2022 at 12:18 pm

      I love the home made idlis , they look super soft , delicious , healthy and tempering. I wish I too could made them from scratch 🙂

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
    • Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2022 Cooking 4 all Seasons