Craving soft, fluffy idlis but short on time? Forget hours of fermenting! This recipe for Instant Idlis revolutionizes the classic South Indian breakfast, delivering delicious results in minutes. Using leftover rice, readily available ingredients, and a simple technique, you can enjoy these steamed delights without the usual wait. Say goodbye to tedious preparation and hello to a quick, effortless meal that's perfect for busy mornings or unexpected guests. This recipe is a game-changer for anyone who loves idlis but doesn't have the time for traditional methods.
These fluffy, melt-in-your-mouth instant idlis are surprisingly easy to make, requiring minimal effort and ingredients. We’ll guide you through a straightforward process, transforming leftover rice into a delightful breakfast or snack. Ready to make these amazing instant idlis? Let's dive into the step-by-step instructions below!
Tools Needed
- pan
- mixer jar
- idli plate
- idli steamer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Batter
- Grind leftover rice with 1/4 cup water until smooth.
- In a bowl, combine the ground rice, 1 cup sooji, 1 cup thinned curd, and mix well. Cover and let it rest for 10-15 minutes.
- After resting, the batter will be thick. Add water until it reaches the consistency of regular idli batter.
- Add salt and baking soda to the batter, and mix well.
Step 2. Make the Chutney
- Fry palli with oil, add green chilies, and set aside. In the same pan, fry curry leaves, then add tomatoes and salt. Cook until soft, then grind into a chutney with a mixer.
Step 3. Steam the Idlis
- Grease an idli plate.
- Pour the batter into the greased idli plate.
- Steam the idlis in a preheated idli steamer for 15 minutes on low flame.
- Let the idlis cool slightly before removing them from the plate.
Step 4. Serve
- Serve hot with the prepared chutney.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For a spicier chutney, add more green chilies.
- Adding salt to the tomatoes helps them soften faster.
- Don't over-grind the chutney; a slightly coarse texture is preferable.
- Adjust the water consistency of the idli batter as needed to achieve a smooth, pourable texture.
- Don't add too much baking soda; 1/2-1 teaspoon is sufficient.
- Let the idlis cool slightly before removing to prevent cracking.
Nutrition
- N/A
FAQs
1. Can I use raw rice instead of leftover cooked rice?
While you can, leftover cooked rice is ideal for this recipe as it eliminates the soaking and cooking time, making it truly instant. Using raw rice will significantly increase the preparation time.
2. What if my batter is too thick or too thin?
If it's too thick, add a little more water, a tablespoon at a time, until you reach a pourable consistency. If it's too thin, add a little more rice flour to thicken it.
3. Can I store leftover instant idlis?
Yes! Store leftover idlis in an airtight container in the refrigerator for up to 2-3 days. You can reheat them in a microwave or steamer.
Enjoy your delicious, fluffy instant idlis! This recipe proves that a quick and easy breakfast doesn't have to compromise on taste or texture. Now you can savor the perfect idli any time, without the fuss of traditional methods.