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.
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.
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.
For other interesting dishes, check this Khotto, idlis steamed in jackfruit leaves.
Recipe
Malligai Poo Idli Recipe | How to make Kushboo Idli
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
Vaishali says
I love the home made idlis , they look super soft , delicious , healthy and tempering. I wish I too could made them from scratch 🙂
Radha says
The look fluffy. I haven't tried using raw rice and am going to try this recipe. Bookmarking it.