This is the dream breakfast recipe every beginner needs in their repertoire. Serve it with coconut chutney, and it’s a great way to start your day.
Whether you have unexpected guests or simply want to satisfy your idli craving on a busy morning, this quick and simple pre-ready Idli mix is formulated with precision to deliver uniformly soft and airy idlis — guaranteed perfection every time! And with their time-saving preparation and consistent results, these idlis are a game-changer for anyone seeking convenience without compromising on taste. This moon-like pillowy-soft rice cake (with added lentils) is bland in taste but is amazingly delicious when eaten with Sambar and Coconut Chutney. The traditional way of making Idli The conventional method of idli making goes through a long process of soaking, grinding, fermenting, and finally steaming in a round idli mold. Though it’s intricate and elaborate, BUT it’s worth every step. Although I am not a shortcut fan, then…. life happens! And this Pre-ready instant idli is a hassle-free version to prepare soft and spongy idlis in minutes. There are no complicated measurements, techniques, or fermentation challenges to bother you anymore.
Whether you are a novice in the kitchen or a seasoned chef, the ease of making instant rice idlis makes it accessible to everyone. And the best part is that the texture of Instant rice idli is as good as the traditional ones. PS: This rice idli is my instant version. Please do not go into an authentic non-authentic debate. Undoubtedly, the traditional version is healthier and THE best, but we all need a few Shortcuts at times! It is always best to add Eno and the citric acid to the batter just before steaming the idlis. This will ensure perfect aeration, and hence it will add fluffiness to your Instant rice idlis.
Gluten-free and vegan Can be made in an instant when under a time crunch Instant but yet no compromise on the quality of Idlis Light and airy until the last bite Can be relished at breakfast, lunch, dinner, or even as a snack in-between Is a lifesaver on busy/ unscheduled mornings!
Trust me; no one will guess it’s Instant since it has the same sponge and porous structure as the traditional fermented idlis with that signature melt-in-your-mouth texture. Just dunk the freshly steamed Instant rice idli in the Sambar (a soupy-tangy lentil preparation) and spicy coconut chutney, and when it’s straight into the mouth …… oh, it’s divinely delicious!!
Rice flour — This is the main ingredient in the recipe. I am using store-bought rice flour for instant idlis. Urad dal flour — It is added to the rice batter for fluffiness. I have used white Urad dal, split (skinless), for that traditional look. Although you can use skinned urad dal, its outer skin color will make the batter darker in color. Poha (flattened rice) — Adding poha aids in softer, lighter, and fluffy idlis. Citric acid — This is a must-have ingredient for our instant rice Idlis, as it makes the Idlis light and soft and adds an extra tangy flavor to the idlis. Eno (Fruit salt) — Eno is added to the mix for all that fluffiness and softness as it helps the instant rice idli batter rise.
Fenugreek for more fluffiness — Adding methi dana powder or fenugreek powder brings extra softness and fluffiness to the rice idlis. But please make sure that it is added moderately; else, it can change the color and taste of the idlis. Aerating the batter for best idlis — Aerating the batter is important for making fluffier and softer idlis. Citric acid and a fruit salt such as Eno (a mix of baking soda, citric acid, and salt) are best for aerating the batter. Eno reacts with the batter to create an effervescence that helps the batter rise, resulting in super soft and fluffier idlis with an airy texture. The right time to add Eno — Eno is a fruit salt comprising citric acid, baking soda, and salt. It reacts with the batter and creates an effervescence needed to raise the idlis better. Steaming the batter at this stage is essential as the aeration may be lost soon. Once lost, you will end up with flat idlis. So, the right time to add this fruit salt is just before steaming. Vinegar is not recommended — Vinegar added for aerating the batter may turn the idlis sour and spoil the preparation; therefore, I will not recommend adding it.
Cook over medium heat — Slow steaming will allow the Instant rice idlis to rise correctly and cook well while retaining the nutrients. Therefore, don’t haste and always steam the idlis over medium heat. Healthy and tasty variation — Idlis are reputed for their health benefits as they are rich in carbs, proteins, enzymes, and fiber and lack saturated fats or bad cholesterol. You may substitute white rice with brown rice to prepare healthier and grainier idlis, richer in fibre. While the traditional idlis are primarily made with rice and lentils, this instant idli premix opens up a world of possibilities for the gourmet in you. Let your creative soul explore endlessly to customize this South Indian classic to imaginable culinary creations!
Follow the step-by-step instructions below to make the best Instant Rice Idli
Remember to choose the right ingredients, perfect your technique, and follow our tips for consistent idli perfection. With minimal effort, you can savor these idlis’ soft, light, and mouthwatering goodness. So why wait? Should you make this Instant Rice Idli recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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