MYSORE MALLIGE IDLI

Ingredients

• Mysore Mallige Rice – 4 cups
• Urad Dal (Split) – 1 cup
• Thick Poha – 1 cup
• Sabudana (Sago) – ½ cup
• Fenugreek Seeds – 1 tbsp
• Salt – to taste
• Water – as required
• Oil/Ghee – for greasing

Method:

1. Soak rice + sabudana (5–6 hrs) and urad dal + methi (4–5 hrs).
2. Grind urad dal to a fluffy batter; grind rice + poha + sabudana smooth.
3. Mix both batters, add salt, adjust to slightly thin consistency.
4. Ferment for 8–12 hrs until doubled.
5. Steam in greased moulds for 10–12 mins.
6. Serve hot with chutney & sambar. 

Health Benefits

• Fermented batter improves gut health and digestion
• Light and easily digestible → suitable for all age groups
• Provides steady energy without heaviness
• Low-fat, steamed preparation