Soft and spongy idlis are a popular breakfast choice in India. This traditional South Indian dish, often served with sambar and chutney, is typically made from fermented rice batter. Among its variations is the unique Kushboo idli.
Kushboo idli is renowned for its exceptionally soft and spongy texture, as well as its snow-white appearance. The most intriguing aspect of this idli is its name. It is believed to be named after the famous Tamil actress Kushboo, who was known for her fair complexion.
In Tamil Nadu and Karnataka, this dish is also known as mallige idli and malligai poo idli, respectively. “Mallige” and “malligai” both refer to the jasmine flower, symbolizing the idli’s delicate white color and texture, reminiscent of the flower’s petals. Although the exact origin of the name “Kushboo idli” is unclear, it has become a beloved dish in Tamil Nadu, widely replicated by both restaurants and home cooks.
The story of Kushboo idli dates back to around forty years ago when A Dhanabhagyam Amma began making the renowned Karunkalpalayam Khushboo idlis. Her exceptionally soft and flavorful idlis quickly gained popularity. To meet the increasing demand, she shared her recipe with 20 neighboring families, which helped her manage production. Eventually, even chefs from luxury hotels sought out Dhanabhagyam Amma’s idlis. Today, over 10,000 idlis are sold daily.
The distinct texture of Kushboo idli comes from its ingredients, especially sabudana (tapioca pearls or javvarisi) and flattened rice. Combined with urad dal and par-boiled rice, these ingredients create a batter that, when fermented, becomes light and airy. This results in an idli with a soft, sponge-like texture, perfect for a comforting breakfast.
To make Kushboo idli at home, follow this simple recipe:
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