Kushboo Idli Recipe (Khushboo Idly) – Mallige Idli Recipe

Published : | Last updated : April 21, 2026 | By

This Kushboo Idli recipe (also known as Mallige Idli or Sponge Idli) makes the iconic super-white, soft and fluffy idlis famous across Tamil Nadu and Karnataka. If you have been wondering how to get that hotel-style “jasmine” texture at home without using soda or castor seeds, sago (javvarisi) is the secret ingredient used in Kushboo idli batter.

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Kushboo idli recipe serveed with chutney

I first tasted these super-white, “plumpy” Kushboo Idli —popularly known as Mallige Idli or Sponge Idli here in Bangalore – at my own marriage feast. For over a year, I tried every combination to recreate that iconic texture, but friends insisted it was a “secret” recipe only for professionals!

The secret, it turns out is Sago (Javvarisi) and Castor seeds. While I’ve experimented with castor seeds before, this perfected version is inspired by a post from Priya’s Feast. It uses sago to achieve that incredible fluff without needing castor seeds or baking soda.

I even tested this in a mixie using ice water, and the results were surprisingly soft—though a grinder will give you that “perfect” hotel finish. To get them truly spongy, don’t skip using a cotton cloth (thuni) for steaming!

I’ve recently updated this post with new photos and a video to help you master these at home. No more “secret” ingredients—just proper fermentation and these simple steps. I’m sure you’ll be happy with the results!

kushboo idli recipe

Table of contents

What is Kushboo Idli?

Named after the popular South Indian actress, these idlis are distinct from regular idlis. They are remarkably white, plumpy and have a melt-in-the-mouth texture. While some traditional versions use castor seeds (aamanakku vidhai), this recipe uses Sago (Javvarisi) to achieve that same sponginess safely and easily.

Why this recipe works:

  • The Sago Secret: Sago acts as a natural softener and helps the batter trap more air during fermentation.
  • No Castor Seeds: Safe for everyone, avoiding the potential digestive sensitivities associated with castor seeds.
  • Mixie-Friendly: Detailed tips on how to get grinder-quality results using a regular mixer grinder.

Ingredients for Spongy Kushboo Idli

  • Idli Rice (Parboiled Rice): 2 Cups (Use high-quality Salem rice for the best whiteness).
  • Urad Dal (Whole White Gram): ½ Cup.
  • Sago / Javvarisi (Sabudana): ¼ Cup (Use the opaque white variety, not the nylon/transparent one).
  • Salt: As needed.
  • Ice Cold Water: For grinding (essential if using a mixie).

💡 Pro-Tips for the Best Results

  • Washing the Rice: Wash the idli rice at least 3-4 times until the water runs clear. This is the secret to achieving that brilliant white color.
  • Temperature Control: When grinding in a mixie, the blades heat up, which can “cook” the Urad dal and prevent it from fluffing up. Always use ice-cold water to keep the batter cool.
  • The “Thuni” Method: For the softest texture, always use a wet cotton cloth over your idli plates instead of greasing them with oil. This allows the steam to circulate more evenly.

Step-by-Step Instructions

  1. Soaking: Soak the idli rice, urad dal, and sago separately for at least 4-5 hours.
  2. Grinding Urad Dal: Grind the urad dal first with sprinkles of ice water until it is thick, foamy and doubles in volume.
  3. Grinding Rice & Sago: Grind the rice and sago together until you reach a smooth, fine-grit consistency.
  4. Mixing: Combine both batters using your hands. The natural warmth of your hands helps initiate the fermentation process.
  5. Fermentation: Allow the batter to sit in a warm spot for 8–12 hours. In cooler climates or during monsoons, you may need up to 15 hours.
  6. Steaming: Steam on medium-high heat for 10 to 15 minutes. Let them rest for 2 minutes before demolding.
  7. Enjoy with your favorite chutney and sambar. I served it with tomato chutney.
how to make kushboo idli recipe at home

Video

Recipe Card

kushboo idli recipe

Kushboo Idli Recipe

Chitra
Tamil nadu special, spongy Kushboo idli recipe with sago / javvarisi and without using castor seeds.
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Prep Time 16 hours
Cook Time 16 hours
Total Time 16 hours
Course Main Course
Cuisine Tamilnadu
Servings 20

Ingredients
  

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

  • 2 cup Idli rice / Salem rice / parboiled rice
  • ½ cup Urad dal
  • ¼ cup Sago / Javvarisi / sabudana ( White big ones, not the crystal nylon variety )
  • Salt and water as needed

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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. Enjoy with your favorite chutney or sambar!
  • Please watch the full video for better understanding.

Video

Notes

  • 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.
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Frequently Asked Questions (FAQ)

1. Why are my Kushboo idlis hard?

This usually happens if the urad dal was not ground to a fluffy consistency or if the fermentation was insufficient. Ensure the batter has doubled in volume before steaming.

2. Can I use Poha instead of Sago?

While poha makes idlis soft, sago provides the specific “springy” and “plumpy” texture unique to the Kushboo variety. For the authentic version, sago / Big sized Javvarisi is recommended. You can use Nylon Javvarisi as well but the quantity should be more. Please check the comments section to read the feedback about it.

3. How do I get that pure white color?

Use premium idli rice and wash it thoroughly. Also, avoid adding too much water while grinding. A thick, aerated batter stays whiter.

4. Is this batter suitable for Dosa?

Yes! The addition of sago makes for very crispy, golden-brown dosas the next day.

What to Serve with Sponge Idli?

These idlis are like sponges and soak up sambar and chutneys beautifully. Pair them with

Here is a picture of my usual idli and Kushboo idli, just for comparision.

Kushboo idli vs regular idli

 

Hope you can see the difference !!

Kushboo idli recipe

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65 thoughts on “Kushboo Idli Recipe (Khushboo Idly) – Mallige Idli Recipe”

  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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