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Mango Idli two ways (Maavinkaayi Idli) Instant and Regular method

A south Indian breakfast made with Mango!! make it with sour or semi-sweet Mangoes, these are so delicious and spicy and can be eaten on its own with a dollop of ghee or serve it with coconut chutney.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 4


  • 2 Cups Rice Rava (check notes)
  • 1 or 1/2 cup Poha (thin or thick) (check notes and method)
  • 1/2 cup Sago pearls / Saboodana / Tapioca pearls
  • 1/2 cup Urad Dal flour
  • 1/2 tsp Fenugreek powder
  • 1/2 tsp salt
  • 1 Cup Sour Butter milk (check notes)
  • water as required
  • 1/2 tsp Eno Fruit salt (check notes)

Seasoning for the batter

  • 1 tbsp oil
  • 4 to 5 Green chillies
  • 1 tbsp channa dal
  • 1/2 tbsp Urad dal
  • 1 sprig curry leaves chopped
  • 1/4 cup finely chopped coriander leaves

For Mango Idli

  • 1 cup grated Mango (check notes)
  • 1/3 cup freshly grated coconut


  • Check the Notes on how I make Rice Rava, choose either one of the methods to make rice rava or instead you can use store bought.
  • Next make poha ready check my notes on how I use, You might be wondering when I said thin and thick poha 1/2 cup, thin poha occupies more space but the quantity will be less so use 1 cup poha when using thin poha. When using thick poha grind it to a powder and measure the quantity.
  • Next is Sabudana or Tapioca pearls grind them to a powder.
  • Next is Urad dal flour give it a fry in tawa for a minute in a low flame just so the flour is slightly warm to touch Next is fenugreek, use store bought or make it in your home. fry fenugreek in a kadai without oil in a low flame until it turns to golden colour let it cool then fine powder it in your mixie. Sieve and use the fine powder in this method.
  • Mix all the above said ingredients and you can store it in a jar and use it whenever you plan to make idlis, This is your ready made mix

For the Mango Idli

  • Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
    Idli made with mangoes
  • Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly. To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
  • when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
  • The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency. Now to this add Eno fruit salt and mix it throughly.
  • pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame. Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!! Enjoy!!

How to make Mango Idli with your regular Idli batter

  • It's very simple follow the same method said above only thing you change is adding the grated Mango and coconut to the regular batter and adding the tadka / seasoning mix well together and Viola Mango Idli batter is ready to steam away!! cook and enjoy!!


Idli made with mango
To make Rice Rava I use two methods:
when I don't have time:  I just grind rice in quick mode that is I quickly grind it in short bursts  and make it into a rava in my indian mixie.
When I don't have time: I wash and then leave it to drain for 10 minutes then fry it in a wok for few minutes, when it cools down grind it into a rava consistency.
Optional Instead of Rava: Instead of Rava you can use Rice flour, Millet flour ( when using millet flour I use Rice and Millet 1 and 1 of each)
I use poha in two different ways, when I get hold of thin poha I wash it and soak it in buttermilk and mash it with my hand as it is mashable,  If I get hold of thick poha
Using Buttermilk:  You can use butteirmilk if you don't have buttermilk, you can mix 1/2 cup of sour curds/yogurt with 1/2 cup water blend it well and your buttermilk is ready. Or you can use just use 1 cup of yogurt.
Why we need Buttermilk:  Buttermilk/sour curd acts as an acidic agent and helps in fermentation.
Why we need Eno Fruit Salt: This acts as a leavening agent and helps in rising and getting that fluffiness in Idlies.
Not using Buttermilk: If you do not want to use buttermilk you can mix all the dry Ingredients expect curds/buttermilk and eno mix it with water as required to make it to a batter consistency and leave it to ferment overnight!! it's as simple and next day you can make idlis as usual.
Mango Idli: I have used two medium sized mangoes.  It came up to 1 cup loosely packed.
Water as required: Use water as required to make it into a Idli batter consistency.