Craving the fluffy goodness of idli but short on time or prefer a healthier, oil-free option? Then our No-Boil Idli recipe is perfect for you! This innovative approach eliminates the traditional steaming process, resulting in a quicker and equally delicious breakfast or snack. Say goodbye to lengthy cooking times and hello to a lighter, healthier version of this South Indian staple, packed with protein and flavor. We use simple ingredients and a clever technique to achieve the same soft, spongy texture you love, without the need for any added oil.
Forget everything you thought you knew about making idli. This recipe simplifies the process dramatically, making it ideal for busy mornings or anyone looking for a convenient and healthy meal option. Ready to experience the ease and deliciousness of No-Boil Idli? Let's dive into the step-by-step instructions below!
Tools Needed
- Mixie (blender)
- Mixing bowl
- Idli steamer or plate
- Idli cloth
Ingredients
- Aval (flattened rice): 1 cup
- Coconut milk: 1 1/2 cups
- Betel leaves: 3
- Ginger: small piece
- Tomatoes: 2 medium
- Coconut: 2 pieces (or 1/4 cup grated)
- Peanuts: 2 tablespoons
- Black salt: 1 teaspoon
- Pepper: 1 teaspoon
- Cumin: 1 teaspoon
- Salt: Optional, to taste
- Coriander leaves: handful
- Curry leaves: 2 bunches
- Green chili: 1 (optional)
- Lemon: 1/2
Step-by-Step Instructions
Step 1. Prepare the Batter
- Grind 1 cup of aval into a fine powder using a mixie.
- In a mixing bowl, combine the aval powder with 1 cup of coconut milk, mixing well. Then add the remaining 1/2 cup of coconut milk and mix again until a slightly thicker-than-usual idli batter consistency is achieved.
Step 2. Rest the Batter
- Let the idli batter sit for 30 minutes without steaming or boiling. Cover and let it rest.
Step 3. Steam the Idlis
- Line an idli steamer or plate with an idli cloth. Spoon the batter into the idli molds, applying a little water to your hands to prevent sticking.
Step 4. Make the Chutney
- Blend betel leaves (after removing stems), ginger, chopped tomatoes, coconut, peanuts, black salt, pepper, cumin, coriander leaves, curry leaves, green chili (optional), and lemon juice until finely ground.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- You can use either red or white aval.
- The consistency should be slightly thicker than a regular idli batter.
- Applying water to your hands helps prevent the idli batter from sticking.
- This chutney recipe is versatile and can be used with other dishes as well.
Nutrition
- N/A
FAQs
1. Can I make the batter ahead of time?
Absolutely! The batter can be prepared a day or two in advance and stored in the refrigerator. This allows the fermentation process to enhance the flavor and texture.
2. What if my idlis don't rise properly?
This could be due to insufficient fermentation or a less active starter culture. Ensure your batter is fermented well (it should be slightly airy and bubbly) and use fresh ingredients.
3. What other chutneys pair well with No-Boil Idlis?
Besides the recipe's chutney, you can enjoy these with coconut chutney, tomato chutney, or even a spicy sambar for a complete South Indian breakfast experience.
Enjoy this quick, healthy, and delicious alternative to traditional idli. This No-Boil, No-Oil recipe is perfect for busy weeknights or anyone seeking a lighter, flavorful breakfast option. We hope you enjoy this simplified yet satisfying South Indian treat!