Recipe: Perfect Kushboo Idli Or Malligai Idli and Vada

Kushboo Idli Or Malligai Idli and Vada. 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. I came to know about this Kushboo idli recipe in my marriage feast.

Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay. These idlis were originally called as Malligai Poo Idlis or Mallige Idlis. So its time to make some voluptuous Malligai Poo Idlis - Kushboo Idlis!!!! You can cook Kushboo Idli Or Malligai Idli and Vada using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Kushboo Idli Or Malligai Idli and Vada

1. It's of Khusboo/Malligai Idli.
2. It's 3 cup of idli rice.
3. It's 3/4 cup of sago/sabudana.
4. You need 1 cup of Urad dal.
5. It's 1 tsp of methidana/fenugreek seeds.
6. You need 2 tsp of poha.
7. You need as per taste of Salt.
8. Prepare 1 pinch of soda.
9. Prepare of Vada.
10. Prepare 1 cup of daal.
11. It's 1 tsp of jeera/cumin seeds.
12. Prepare 10-12 pcs of black pepper seeds.
13. It's 1 tsp of chopped ginger (optional).
14. You need 1 tsp of chopped curry patta.
15. You need 1 tsp of chopped coconut (optional).
16. It's as per taste of Salt.
17. You need 1 Pinch of soda.
18. You need 2-3 tsp of poha powder (if required, if batter is loose).

Soak the urad dal and idli rice (par-boiled rice) in lots of water (soak all the ingredients separately) over-nite. 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 yields best results when made using muslin cloth, the procedure. Please help me to find the restaurant recipe for kushboo idli or malligai poo idli.

Kushboo Idli Or Malligai Idli and Vada instructions

1. First we will proceed with idli. So first nicely wash rice, sago and daal. And soak them for 5-6 hours..
2. Just 15-20 minutes before grinding, wash and soak poha also..
3. Now grind them nicely and make fine paste and keep for fermentation for 9-10 hours or overnight..
4. 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..
5. Steam idli on 2-3 minutes on high flame then 10-12 minutes on medium flame. Your idlis are ready..
6. Now vada process - we need to soak urad dal for 3-4 hours. Safer side I soaked at night only..
7. Now grind urad dal without adding water. (This process may take time because it's without water that's why).
8. If required add 1-2 tsp of water but not more..
9. 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..
10. 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 is pure while in color, bouncy,soft and fluffy. I searched and tried many recipes on line but nothing came close. While browsing I found out in restaurants they use Castor seeds and white powder called. Idli is one of the most popular and healthy South Indian dish. There are many variations in making idli.