Like the dosa, Mysore has to have its own version of idli as well. In much of South Karnataka, the idlis are soft and fluffy, varying in size from a little disc to a small plate and served with a variety of chutneys and sambhar, or even curries in some places. In Mysore it is named after mallige (jasmine), the other thing that is popular here. The epithet has to do with both colour and texture—the idlis are rather white and very soft. It probably has to do with the fact that a local variety of rice and beaten rice are used in the batter, which results in soft and fluffy idlis. The best accompaniment to these idlis is coconut chutney, while sambhar is an afterthought. Try the idlis at Gayatri Tiffin Room and Hotel Nalpak.