Craving fluffy, delicious idlis but short on time? Our Instant Semolina Idli recipe is your answer! This quick and easy recipe utilizes readily available semolina (sooji) to create soft, melt-in-your-mouth idlis in a fraction of the time traditional methods require. Forget lengthy fermenting processes – this recipe delivers perfectly steamed idlis in minutes, perfect for busy weeknights or spontaneous breakfasts. Say goodbye to complicated techniques and hello to a simple, satisfying South Indian staple.
This unbelievably simple recipe cuts down on prep time significantly without sacrificing taste or texture. The secret lies in a few clever ingredient combinations and a streamlined steaming process. Ready to discover how to make these incredibly soft and flavorful idlis? Let's dive into the step-by-step instructions!
Tools Needed
- Bowl
- Idli steamer
- Idli moulds
- Knife
- Spoon
Ingredients
- Semolina (fine): 2 cups
- Curd (yogurt): 1 cup
- Salt: to taste
- Water: as needed
- Eno (fruit salt): 1 small sachet (plain flavor)
- Ghee or oil: for greasing
- Sambar or coconut chutney
Step-by-Step Instructions
Step 1. Prepare the Batter
- In a bowl, add 2 cups of fine semolina.
- Add salt to taste and 1 cup of curd.
- Mix well. Gradually add water, mixing until a thick, lump-free batter forms. The consistency should be thick, like the one shown in the video.
- Cover and let it rest for 30 minutes.
Step 2. Activate and Pour Batter
- After 30 minutes, add a small sachet of plain Eno fruit salt (do not use flavored Eno).
- Add a little water to activate the Eno and mix well.
- Grease the idli moulds with ghee or oil.
- Pour the batter into the idli moulds, leaving some space at the top.
Step 3. Steam the Idlis
- Add water to the idli steamer (1.5 cups).
- Place the idli moulds on the steamer stand. Steam over medium-low heat for 10-12 minutes.
- Check for doneness using a knife. If the knife comes out clean, the idlis are ready.
- Let the idlis rest in the steamer for 5-10 minutes before removing them.
Step 4. Serve
- Carefully remove the idlis using a knife or spoon.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use only fine semolina for best results.
- Don't add all the water at once; add gradually.
- Ensure the batter is thick and lump-free.
- Use plain Eno fruit salt; flavored Eno will alter the taste.
- Leave some space in the moulds when adding batter to allow the idlis to expand.
Nutrition
- N/A
FAQs
1. Can I use different types of semolina?
While fine semolina works best for the softest idlis, you can experiment with coarser varieties. Just keep in mind that coarser semolina might result in slightly denser idlis.
2. What if my idlis stick to the idli stand?
Lightly grease your idli stand with oil or cooking spray before steaming. This will prevent sticking and ensure easy removal of the idlis.
Enjoy your fluffy, delicious, and incredibly easy semolina idlis! This recipe is perfect for a quick breakfast, a light lunch, or a satisfying snack any time of day. Now go forth and impress your family and friends with these delightful South Indian treats!