Kushboo Idli Recipe | குஷ்பூ இட்லி

kushboo idli
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 Kushbhu as it looks super white, soft and spongy in texture. For the past one year , I have been trying several recipes with various combinations but the results were not satisfactory. My friends and relatives told me there is a secret ingredient behind this idli and so we cannot prepare this at home. Somehow I found the secret ingredients as sago / javvarisi / sabudana and Castor seeds / kottai muthu/ aamanakku vidhai. I have tried using castor seeds and it came out well. But I missed that recipe. Soon i’ll post that too.

Recently when I saw this post in “Priya’s Feast” without using castor seeds, I tried immediately on the same day. This version uses sago / Javvarisi.  I halved the original recipe and prepared the batter in mixie. I used ice water to grind the batter in mixie. The result was so good. If you grind the batter in grinder, you will get perfect idli. I got comparatively bigger idli than my usual idli, white colored, fluffy and soft idli. Please use a cloth (thuni , cotton cloth) while you steam this idli to get best reults. Thuni idli comes out super soft, spongy and helps in giving a plumpy idli.

In this recipe, I have not used castor seeds or baking soda. So make sure batter consistency is not be too thick or too thin. It should be like regular idli batter and it should be fermented properly. Fermentation time varies from 8 to 15 hours based on the weather in your place. Follow all these steps else idli comes out hard. I’ve given a picture in the end to see the difference between our usual idli and this idli. Now I can confidently try this recipe for my guests. Thanks a lot priya.

I have updated the recipe and the pictures with video. Please follow this recipe, I am sure you’ll get bigger and soft idli than our regular idli. You will be happy with the results !

Kushboo idli recipe

Kushboo Idli Recipe

Kushboo Idli Recipe

Tamil nadu special, spongy Kushboo idli recipe with sago / javvarisi and without using castor seeds.

Cuisine: Tamilnadu
Category: Main course
Serves: 20
Prep time: 16 Hours
Cook time: 10 Minutes
Total time: 16H10Minutes

INGREDIENTS

1 cup = 250ml or 200ml (use same cup to measure all ingredients)

  • Idli rice / Salem rice / parboiled rice – 2 cups
  • Urad dal – 1/2 cup
  • Sago / Javvarisi / sabudana – 1/4 cup ( White big ones, not the crystal nylon variety )
  • Salt and water – As needed. (Use ice water if using mixie to grind batter)
HOW TO MAKE KUSHBOO IDLI
  1. Wash and soak idli rice, sago and urad dal separately in sufficient water.
  2. Soak for minimum 4 hours. First grind the urad dal to a smooth, thick paste adding little ice water in a mixie or grinder.
  3. Collect the batter in a bowl. Grind rice + sago together adding required ice water.
  4. Mix rice batter and urad dal batter with your hand. Ferment over night or 15 hours.
  5. The next morning, batter would have raised. Add salt and mix well.
  6. Spread wet cotton cloth over idli plate. Pour the batter in each hole.
  7. Roll boil water in an idli pot. Place the idli plate and steam for 10 minutes.
  8. Remove the idli plate and invert it over another plate. Sprinkle water all over the cloth.
  9. Now you can easily remove the cloth. Hot, fluffy, spongy, white Kushboo idli is ready !
METHOD – STEP BY STEP PICTURES
  • Wash the idli rice thrice and soak in enough water. Washing the rice properly helps to give white colored idli. Wash the urad dal once and soak it. Wash the sago once and soak it. Soak everything separately for minimum 4 hours.
  • Take a big sized mixie jar. You can grind in grinder too. Firstly grind the soaked urad dal to a smooth paste adding little ice water. Collect the batter in a big bowl. Next grind the soaked rice and sago together in 2 batches. Grind to a smooth batter adding sufficient ice water.  Do not use more water.
    kushboo idli preparation
  • Mix urad dal batter and rice, sago batter using your hand. Cover and allow the batter to ferment overnight or minimum 15 hours based on the weather in your place.
    kushboo idli
  • The next morning, batter would have raised well. Add required salt and mix well. Consistency of batter should be like our regular idli dosa batter. It should be thick and pourable.
    kushboo idli
  • Now take an idli plate and spread a wet cloth over it. Pour ladleful of batter in each hole. Roll boil water in an idli pot. Place the idli plate over it. Cover and steam the idli for 10 minutes. Dip your forefinger in water and make a hole in one of the idli. If your finger comes out clean, idli is cooked. If your finger is sticky, cook for few more minutes. Switch off the flame and rest the idli inside the pot for few minutes.
    kushboo idli
  • To remove the idli, take the idli plate and invert it over another empty plate. Sprinkle water over the wet cloth and remove the cloth gently. Idli comes out smooth and super soft.
    kushboo idli
    Enjoy with your favorite chutney or sambar!

Note

  • I have not used castor seeds or baking soda in this recipe. Both are completely optional.
  • Do not make the batter too thick or too thin. So add water carefully while grinding the batter.
  • If you live in cold place, do not add salt while grinding the batter because salt curbs the fermentation.
  • Proper fermentation is important for this idli batter. So leave it for 8 to 15 hours based on the weather condition.
  • Last but not the least, use a cloth to make these idli. It makes a big difference in texture and looks.
Here is a picture of my usual idli and Kushboo idli, just for comparision.
 Kushboo idli


Hope you can see the difference !!
Kushboo idli recipe

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65 thoughts on “Kushboo Idli Recipe | குஷ்பூ இட்லி”

  2. virunthu unna vaanga

    looking very fluffy… and i would like to share one thing about adding castor seeds in Idly… some of people to be allergic to castor seeds, it will show sudden reactions like vomiting, swelling lips n all.. personally i feel it… So plz be careful on that when you prepare for guest… You know one thing except in my home i don't have idli or dosa anywhere…

    sorry Chitra, if i say anything wrong… i thought to tell this when i saw castor seeds in idly… Am not telling all are allergic to this…. some of them really very allergic to Castor seeds….

    sago is not allergic… really i like to have this idly…..

    VIRUNTHU UNNA VAANGA

    Reply
  10. Myvegfare

    Funnily I am preparing these Idlis, as I am taking it to my sister's place tomorrow!!, but my proportions are different, I make these Idlis often and never knew that these Idlis are called Khushboo Idlis :)), what a name, I loved your clicks chitra.., thanks for the info about castor seeds, I haven't come across them..

    Reply
  11. Vikis Kitchen

    Super o super idly….thanks for the tips on this dear. I heard that castor seeds is also good, as u mentioned. But getting sago is easier. I will try and let u know soon. Beautiful snaps!

    Reply
  12. lata raja

    This was so famous as much as the artiste in towns around my hometown….you have a nice white colour to the idli too. very nice!

    Reply
  24. Mahi

    Idlies looks fluffy n spongy! I remember your comment in my idli post Chitra! 🙂

    This method is quite new to me..shall try this once.

    Hearing about the allergies to castor seeds for the first time..luckily, nobody in our family/friends are not allergic to it.

    Reply
  27. M.Farookh

    Dear All,
    Castor Seed has a poisonous substance called RICIN. My wife told me about this receipe when she read in DINAKARAN attachement. I was alarmed as I know a oil tech this is harmful. For all concerned pl seed the link below.TAKE CARE AND DO NOT CASTOR SEED TO IDLI.

    http://en.wikipedia.org/wiki/Ricin

    Regards
    Farookh

    Reply
  31. Manju

    Hi Chitra as you said I am also trying this idli for longtime I tried the same ratio but didn't add backing soda but mine was very hard but not flat do you have any idea where I might wrong?

    Reply
    1. Chitra

      Hi manju , thanks for trying.Iam sorry ur idli turned hard. I dont know y but there are chances of getting hard due to some reasons. Did u use crystal sago , if so use white big ones.. The raw rice should be a good quality one..The consistency should also be right. Try adding little water if the batter is too thick and also add soda next time when u make. U'll get it rite for sure 🙂 Hope this helps..

      Reply
  32. Shri

    Bookmarked Chitra! i loved the onion chutney though I may reduce the garlic more. However the idli's. So you did not use the castor seeds here?

    Reply
  33. pavai

    Hi chitra..
    It looks yummy.. im about to try it.. b4 that one doubt.. we need to use pacharisi.. or idly rice..
    Note : pacharisi means the rice we are using for the dish pongal no .. that one?

    Reply
  34. pavai

    Hi chitra..
    It looks yummy.. im about to try it.. b4 that one doubt.. we need to use pacharisi.. or idly rice..
    Note : pacharisi means the rice we are using for the dish pongal no .. that one?

    Reply
    1. Chitra

      Hi pavai ,

      Yes , Its pongal rice..Use good quality raw rice..Sago should be white big ones. Try n let me know ur feedback 🙂

      Reply
  35. Prudra

    Hello,

    Can you please tell me where you find the green banana leaf design plates?
    I want buy something like that…
    thank you.
    Prasanna

    Reply
  39. Preeti

    hi chitra,
    Actually this idly born in erode in the name of khusbu idly and also called malligai poo idly in salem but i hear in erode they using some kind of chemicals like eester,any how thanks for your info

    Reply
  40. AparnaRajeshkumar

    chithra ! I have tried this idly more than three times, it came damm good. Thanks for the lovely recipe, Actually sago and soda is doing all the magic, Also the soaking time . Yes as u said, cloth is damm good to get a fluffy one. I yet to try with normal plate. Kushbu idli with karachutney & coconut chutney ULTIMATE COMBO. Thanks for the LOVELY RECIPE

    Reply
  41. Sanju

    Followed your khushboo idli recipe and the outcome was super soft idlis. I skipped the soda part. Thanks for the recipe.

    Reply
    1. Chitra

      I think it will work with same proportion if u soak crystal sago for long time.But i have not tried it on my own.Please leave your feedback if u try.

      Reply
  44. Unknown

    I'm new to your blog & i am also from nellai semmai settled in chennai I have been blogging to raks kitchen today isaw your FIL's learn kolam get a link, keep rocking .

    Reply
  45. Unknown

    Hi chitra!!!
    Can i grind the batter in mixie as i dont own a grinder. Should i use cold water for grinding as jar would get heated up. Kindly help.

    Reply
  48. Ravichandran Natesan

    It's not original recipe that's followed in Erode regions. None is coming out regarding kushboo idli. Very very secretive recipe.

    Reply
  49. Unknown

    Hi chitra,
    I’m following you for more than three years…I have tried your recepies at the maximum n got good results and thumbsup from my hubby..I have tried this kushboo idli recepie many times by following the original recepie u mentioned but this time I don’t ve the white javvarasi handy so used the nylon one …by using a handful more than the original…n i got succeeded …just to inform you I’m posting this…

    Reply
    1. Chitra

      Thank you so much for following my blog and trying out my recipes. Glad to hear that. Great to know nylon javvarisi also works for this recipe. I will try to do this way and update this post. Thanks again for taking time to leave your thoughts 😊

      Reply
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