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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
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.
How do I make Instant Rice Idli without fermentation?
Instant Rice Idli is made without fermentation by using rice flour, semolina, curd, and Eno (fruit salt). Simply mix the dry ingredients, add curd and water to form a batter, and then steam the idlis. This method allows you to skip the soaking and fermentation process, making it a quick and easy option.
What are some good substitutes for curd in Instant Rice Idli?
If you're looking for a substitute for curd in Instant Rice Idli, you can use yogurt or buttermilk. For a dairy-free option, try using a plant-based yogurt or a mixture of almond milk with a bit of lemon juice to achieve a similar tangy flavor.
How should I store leftover Instant Rice Idli?
To store leftover Instant Rice Idli, let them cool completely and then place them in an airtight container in the refrigerator. They can be stored for up to 2-3 days. To reheat, simply steam them for a few minutes or microwave them with a splash of water to keep them moist.
What can I serve with Instant Rice Idli for a complete meal?
Instant Rice Idli pairs wonderfully with coconut chutney, sambar, or tomato chutney. You can also serve them with a side of spicy pickle or a vegetable curry for a more filling meal.
Can I make Instant Rice Idli gluten-free?
Yes, you can make Instant Rice Idli gluten-free by ensuring that the rice flour and semolina (suji) you use are certified gluten-free. This way, you can enjoy soft and fluffy idlis without any gluten.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
