Instant Rice Idli

Name: Instant Rice Idli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 1.5 cup Rice Flour; 0.5 cup Semolina (suji); 0.75 cup Curd; 1 tsp Salt; 1 cup Water; 1 tsp Eno (Fruit salt); Oil to brush Idli moulds

by Leena Kohli (@leenakohli)

4.5

From 2 ratings

Prep Time

15min

Cook Time

20min

Total Time

35min

Indian Breakfast Lunch Dinner Vegetarian

Instant Rice Idlis! No soaking, fermentation, or grinding is required.

These idlis are quick and easy, turning out soft and fluffy in just minutes.

Made using rice flour, curd and fruit salt, they pair perfectly with sambhar or your favourite chutney for a quick and satisfying meal.

Ingredients

6 Servings

1 1/2cup
Rice Flour
1/2cup
Semolina (suji)
3/4cup
Curd
1tsp
Salt
1cup
Water
1tsp
Eno (Fruit salt)
Oil to brush Idli moulds

How to make Instant Rice Idli

In a wide bowl, combine rice powder, semolina and salt. Mix well.
Add curd to the bowl and mix well until combined.
Gradually add water to the mixture, stirring continuously, until a medium-thick, easy drop consistency idli batter forms without any lumps. Cover and let the batter rest for 10 minutes.
Meanwhile, boil water for steaming in a large pot/idli steamer. Lightly grease the idli moulds with oil to prevent sticking while steaming the idlis.
After 15 minutes, add eno (fruit salt) to the batter. Pour a tsp of water on the Eno and mix well. The batter will become frothy and bubbly.
Pour idli batter into each oil-greased idli mould. (Make sure to fill the idli moulds leaving some space for them to rise while steaming).
Place the idli moulds with batter into the pot, and cover it with a lid. Steam for 15-20 minutes. To check doneness, insert a toothpick into the centre of the idli, it should come out clean.
Once cooked, remove the idlis moulds from the pot and let it sit for 5 minutes to cool slightly.
Gently scoop the idlis from the moulds using a knife/ladle, taking care not to break them apart. Set them aside.
Repeat the process with the rest of the batter.
Arrange the idlis on a platter and serve them with coconut chutney or sambar.

Tips & Tricks

This recipe yields 20-25 idlis, depending on the size of the moulds.
Avoid using baking soda, as it can impart a soapy taste to the idlis.
Refrigerate any leftover idlis in an airtight container for up to three days. To reheat, steam them in a steamer for 3-4 minutes, avoid using the microwave.
Do not add excessive water, as this can result in flat and sticky idlis.
Ensure the water in the pot/idli steamer is boiling before you begin the steaming process.