Craving soft, spongy idlis but short on time? This Instant Idli recipe delivers the authentic South Indian taste you love without the hours of fermentation. Forget the overnight soaking and lengthy steaming; this method utilizes readily available ingredients and a simple technique to produce fluffy, delicious idlis in a fraction of the usual time. Say goodbye to lengthy preparation and hello to a quick and easy breakfast or snack that's perfect for busy weeknights or spontaneous cravings.
This recipe bypasses traditional fermentation, making it ideal for those new to idli-making or simply seeking a faster, more convenient option. We'll achieve that signature soft texture using a clever combination of ingredients and a quick steaming method. Ready to ditch the wait and dive into the deliciousness? Let's get started with the step-by-step guide below!
Tools Needed
- Cooker
- Frying pan
- Idli plates
- Idli steamer (optional)
Ingredients
- Semolina (Sooji): 2 cups
- Buttermilk: 2 cups (or curd)
- Salt: 1 spoon
- Mustard seeds
- Coriander seeds
- Green chilies
- Carrot
- Eno (or baking powder)
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Idli Batter
- Mix buttermilk (or curd) with semolina and salt. Cover and let it rest for one hour.
- After one hour, the semolina will have swelled. Adjust the consistency by adding water if needed.
- Divide the batter in half. Add Eno (or baking powder) to one half of the batter.
Step 2. Steam the Idlis
- Grease the idli plates.
- Fill the greased idli plates with the batter.
- Steam the idlis for 15 minutes.
- Carefully remove the idlis from the steamer and let them cool slightly before demolding.
Step 3. Make the Tempering
- Heat oil in a pan and add mustard seeds, coriander seeds, and green chilies. Add a little carrot.
Step 4. Serve
- Add the prepared tempering to the idlis.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- You can use curd instead of buttermilk.
- Adding tempering enhances the taste of the idlis.
- You can steam the idlis in any suitable utensil, including an idli steamer.
Nutrition
- Calories: approximately 700-800
- Fat: 15-20g
- Carbs: 120-140g
- Protein: 20-25g
FAQs
1. Can I use store-bought batter for this recipe?
Yes, you can! This recipe works well with store-bought idli batter, just follow the steaming instructions.
2. My idlis are hard and not spongy. What went wrong?
This could be due to over-steaming or using too much batter in the idli moulds. Try reducing steaming time and using less batter next time.
3. What if I don't have an idli steamer?
You can use a regular steamer or even a deep pan with a lid and a small rack to keep the idli moulds above the water.
Enjoy your perfectly soft and spongy instant idlis! This recipe is a game-changer for busy mornings and spontaneous cravings, offering a delicious and convenient way to enjoy this South Indian staple. Now go forth and impress your family and friends with your newfound idli-making expertise!