Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kushboo idli or malligai idli and vada. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Hi Viewers, Malligai Poo Idli Recipe Kushboo Idli is the best soft, spongy, fluffy, and plumpy idli with more add-ons named after the famous South Indian. 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 Or Malligai Idli and Vada is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Kushboo Idli Or Malligai Idli and Vada is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kushboo idli or malligai idli and vada using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kushboo Idli Or Malligai Idli and Vada:
- Make ready Khusboo/Malligai Idli
- Get 3 cup idli rice
- Prepare 3/4 cup sago/sabudana
- Prepare 1 cup Urad dal
- Make ready 1 tsp methidana/fenugreek seeds
- Prepare 2 tsp poha
- Get as per taste Salt
- Make ready 1 pinch soda
- Prepare Vada
- Prepare 1 cup daal
- Make ready 1 tsp jeera/cumin seeds
- Get 10-12 pcs black pepper seeds
- Take 1 tsp chopped ginger (optional)
- Make ready 1 tsp chopped curry patta
- Get 1 tsp chopped coconut (optional)
- Take as per taste Salt
- Get 1 Pinch soda
- Make ready 2-3 tsp poha powder (if required, if batter is loose)
I came to know about this Kushboo idli recipe in my marriage feast. It is known as mallige idli/sponge idli in Karnataka. This idli was named after a popular South Indian actress Kushboo as it looks super white, soft and spongy in texture. Named after a popular Tamil actress Kushboo, this idli is soft, spongy and fluffy.
Instructions to make Kushboo Idli Or Malligai Idli and Vada:
- First we will proceed with idli. So first nicely wash rice, sago and daal. And soak them for 5-6 hours.
- Just 15-20 minutes before grinding, wash and soak poha also.
- Now grind them nicely and make fine paste and keep for fermentation for 9-10 hours or overnight.
- When you want to prepare, first pour water in idli vessel and keep on high flame. Grease idli plates, and take how much better you need for idli and mix salt and and soda.
- Steam idli on 2-3 minutes on high flame then 10-12 minutes on medium flame. Your idlis are ready.
- Now vada process - we need to soak urad dal for 3-4 hours. Safer side I soaked at night only.
- Now grind urad dal without adding water. (This process may take time because it's without water that's why)
- If required add 1-2 tsp of water but not more.
- Now add jeera, black pepper, ginger, coconut, salt, and soda. Mix them. If you feel batter is loose and vada shape is not coming properly add poha powder.
- Heat oil, Now wet your fingers and take small portion of vada batter. Make hole in center and drop in hot oil, once you will turn your fingers towards oil pan, vada will automatically slip from hand. Fry them and serve with chutney and sambhar. Enjoy your weekend breakfast!!!!
It can be paired with any thin chutney or spicy curries. They said those special Idlis catch. These soft, spongy, aromatic, white idlis got its name due to its texture and resemblance with the jasmine flowers. They are called Mallige Idli in Karnataka and Kushboo Idli in Tamilnadu. It became quite popular under the name of the actress, as the idlis are pillow like and soft.
So that is going to wrap this up for this special food kushboo idli or malligai idli and vada recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
