Instant idli recipe with step by step photos – quick and instant recipe of preparing soft idlis. No fermentation required.
This instant idli recipe is a follow up on the instant idli mix recipe that I had posted a few days back. Here I have used homemade instant idli mix flour and prepared the idlis.
In this post I have mentioned both the recipes for the idli mix and preparing idlis. Though for a detailed recipe with step by step on the homemade idli mix flour, you can check this post – Instant idli mix.
The idli recipe posted here uses 1 cup of instant idli mix flour. 1 cup of flour yields 9 to 10 idlis. But if you want you can even use 2 cups of idli mix.
For the leavening two ingredients are used:
- An acidic ingredient – sour curd is the acidic ingredient which is used in the recipe and it works best.
- A leavening agent – fruit salt (eno) is the leavening agent used. I would not suggest to use baking soda, as then you get soapy aroma in the idlis.
The recipe works very well and within 15 minutes you will have steaming hot idlis and that too instant. All you need is the instant idli mix. So you can prepare the idli mix and keep it stored at room temperature. The idli mix stays good for months. you can also have a look at these Instant recipes:
The recipe yields really good soft and fluffy idlis. For an instant idli recipe, the texture of these idlis is too good. the taste is not typically sour like the Fermented idli, but these idlis are a better option for an instant recipe.
Few suggestions for making instant idli
- Since we are only using fruit salt (eno) as the leavening agent, its best to check whether its fresh and active. If the eno is not fresh or active or past its shelf life, then the idlis will become dense. just add about ¼ teaspoon fruit salt in 1 to 2 tablespoons of water and it should fizz and bubble. If it does not then the fruit salt is not active.
- The ratio of sour curd and water can always be played around with. For a more sour taste, you can even add ½ cup of sour curd and reduce the water accordingly.
- Also do note that these idlis cook faster than the idlis made with ground & fermented batter. So do Keep a check while they are steaming.
Serve these soft, light and fluffy instant idlis with any coconut chutney or sambar. You can even make mini idlis from this idli mix. I served idlis with beetroot chutney.
If you are looking for more Idli recipes then do check:
instant idli recipe
INGREDIENTS
for making instant idli mix flour
- 300 grams rice flour or 2 cups rice flour
- 125 grams urad dal or ½ cup urad dal - (husked whole or split black gram)
- 45 grams thick poha or ½ cup thick poha (flattened rice)
- ½ teaspoon salt or add as per taste
for making instant idlis
- 1 cup of idli mix
- ⅔ to ¾ cup water to make a thick flowing batter
- ¼ cup sour curd (khatta dahi or sour yogurt)
- ½ teaspoon fruit salt or eno
INSTRUCTIONS
making instant idli mix flour
- Take all the three main ingredients before you proceed - 2 cups rice flour, ½ cup urad dal and ½ cup thick poha.
- Heat a pan on a low to medium flame. Then lower the flame, add the urad dal.
- Roast urad dal on a low flame for about 2 minutes, stirring often. Urad dal is roasted just to get rid of some moisture from them.
- Then add the poha.
- Mix very well and roast for a minute on low flame. Remove the pan from the stove top and let this mixture cool down.
- Then add everything in a grinder jar. Grind to a fine powder.
- Keep a large plate or tray or pan and place a sieve on it. Take the ground flour in the seive (channi) and sift it.
- Some urad dal grits will be there. You can add them to your dals or discard.
- Add rice flour and salt. Mix very well.
- The idli mix is ready to be bottled. With a spoon, add the idli mix flour in a jar. Seal tightly with a lid. Use the idli mix when required.
making instant idlis from the flour
- Before proceeding, grease the idli plates very well with oil. Also heat 2 to 2.5 cups water in a 5 litre pressure cooker or idli steamer or an electric cooker.
- In a mixing bowl or pan take 1 cup of instant idli mix.
- Add 1/4 cup of sour curd.
- Add water in parts. So you can add 1/3 to 1/2 cup water first.
- Then begin to mix with a wired whisk. A wired whisk works best as it helps to dissolve the lumps in the batter.
- Add more water and continue to mix. Overall you can add 2/3 to 3/4 cup of water.
- Mix very well. You can briskly whisk this mixture for a minute to aerate it a bit.
- You need to get a batter which is thick yet flowing, almost like an idli batter.
- Now take 1/2 teaspoon eno or fruit salt.
- Sprinkle the fruit salt all over the batter.
- As soon as you add eno, mix very well and be quick. Do mix the eno very well with the batter. Otherwise you will have a faint green color on the idlis as well as uneven texture in them.
steaming idlis
- Now pour the batter in the idli moulds. Place the idli stand in a 5 litre pressure cooker or idli steamer or an electric cooker.
- Steam the idlis for 10 to 12 minutes or till they are done and a tooth pick or fork inserted in the idlis, comes out clean. These idlis cook faster. So do keep a check. Do not overcook as then they will become hard.
- Once done, remove them and allow to sit for a few minutes.
- Then with a butter knife gently remove the idlis from the mould. Place them in a casserole.
- Serve instant idlis hot or warm with your favorite coconut chutney and sambar.
NOTES
- Since we are only using baking soda as the leavening agent, its best to check whether its fresh and active. If the eno is not fresh or active or past its shelf life, then the idlis will become dense.
- To check, just add about 1/4 teaspoon fruit salt in 1 to 2 tablespoons of water and it should fizz and bubble. If it does not then the fruit salt is not active.
- The ratio of sour curd and water can always be played around with. For a more sour taste, you can even add ½ cup of sour curd and reduce the water accordingly.
- Also do note that these idlis cook faster than the ground & fermented idlis. So do keep a check while they are steaming.
How to make instant idli recipe
1. Before proceeding, grease the idli plates very well with oil. Also heat 2 to 2.5 cups water in a 5 litre pressure cooker or idli steamer or an electric cooker.
2. In a mixing bowl or pan take 1 cup of the Homemade idli mix.
3. Add ¼ cup of sour curd.
4. Add water in parts. So you can add ⅓ to ½ cup water first.
5. Then begin to mix with a wired whisk. A wired whisk works best as it helps to dissolve the lumps in the batter.
6. Add more water and continue to mix. Overall you can add ⅔ to ¾ cup of water.
7. Mix very well. You can briskly whisk this mixture for a minute to aerate it a bit.
8. You need to get a batter which is thick yet flowing, almost like an idli batter.
9. Now take ½ teaspoon eno or fruit salt.
10. Sprinkle the fruit salt all over the batter.
11. As soon as you add eno, mix very well and be quick. Do mix the eno very well with the batter. Otherwise you will have a faint green color on the idlis as well as uneven texture in them.
12. Now pour the batter in the idli moulds.
Steaming instant idlis
13. Place the idli stand in a 5 litre pressure cooker or idli steamer or an electric cooker.
14. steam the idlis for 10 to 12 minutes or till they are done and a tooth pick or fork inserted in the idlis, comes out clean. These idlis cook faster. So do keep a check. Do not overcook as then they will become hard.
15. Once done, remove the stand and allow the idlis to sit for a few minutes.
16. Then with a butter knife or a spoon gently remove the idlis from the mould.
17. Place them in a casserole.
18. Serve instant idlis hot or warm with your favorite coconut chutney and sambar.
Hi, I like your recipe.
Can you replace poha (flattened rice) with murmure (puffed rice)?
Or if I were to replace poha with cooked rice, how would it work in this instant recipe?
with murmure (puffed rice) you will have to give a try. i don’t know what will be the final result. cooked rice won’t give a dry texture in the mix and with cooked rice the idli mix powder cannot be stored for many days.
Hi. Love the idea of instant idlis.. But instead of using curd and end, can I make a batter with the mix? Meaning can I mix this powder with water and leave it overnight? Will it ferment as usual?
you can ferment the batter and make idlis. but when ready flours are used to ferment the batter, then some baking soda or eno has to be added. the reason is that batters made with flour do not ferment the same way as an idli batter made with rice and urad dal. the ground urad dal adds a lot of fluffiness in the batter which is not possible with a batter made from urad flour.
Can u send me your play store link
UmA, we have deleted the App. We were facing issues in maintaining the app.
Are they good for health. Means mixing eno in rice flour curd is safe or not.
eno is fruit salt and in very small quantities if you use it, it is fine. in india eno is consumed to cure acidity.
Hi Dassana
Hope you doing good!
I tried this recipe for the second time, but unfortunately it didnt come as i expected it to, the idli is really thick and dense cake like which tastes really bad , though this time also i followed your recipe as it is mentioned in the post above with exact measurements except the water to make the idli batter flowy.
So 2 things : i make curd at home which is creamy and thick so that could be the reason ?
Or my batter wasnt exactly as it is supposed to be for idli ?
Usually idlis take 15 to 20 minutes to cook..but this time also it took 45minutes n was still sticky from centre. Please tell as this is the second time they r wasted.
Thank you.
samrinder, the idlis are cooked but they have not got leavened as hence there is no soft and light texture in it. so it looks like a sticky dense mass. culprit here is the eno. the eno has to be fresh and active. if you use baking soda, then this too has to be active. check the eno in some water and it should immediately fizz and bubble. if it does not, then the eno is no longer fresh. curd is not the problem. also batter has to be of thick yet flowing consistency. medium-thick consistency will also work. if the batter is thin, then there will be stickiness in the idlis. i hope these suggestions help.
Thank you so much for your reply dassana, i will try again and let you know for sure ☺
Welcome Samrinder
Hey this is so easy and quick 🙂
A simple and convenient way to make idli at home.
Idlis when accompanied with sambhar taste really good
Thanks Janet. Nice to know that you liked this method of making instant idlis. Apart from sambar, Idli and dosa also goes well with coconut chutney.
yes absolutely true 🙂
agree hundred percent ?
Hi Dassana,
I’ve learned to make delicious sambar thanks to your instructions. Unfortunately, I am struggling with idlis. I tried the instant idli mix today, but I substituted the eno with 1/2 teaspoon of citric acid and 1/2 teaspoon of baking soda. I ran into two problems, one I wasn’t able to tell if my batter was of the right thickness. Could you tell me the best way to gauge the batter is thick enough? My first batch using flowing (think beaten yogurt) batter came out very flat and tasteless. Some dribbled through the holes and ended up on the idlis on the lower rack.
In my second batch, I thickened the batter to where it wasn’t easily dripping off the spoon as described above but wasn’t thick enough to be hard/rigid, had a paste like consistency. This batch was thicker, softer and had better flavor but still left a lot to be desired.
My second problem seems to be that my home made eno substitute didn’t work out. Not only were the idlis rubbery and without any airy softness and fluffiness to them, they also had a very bland taste. is there anything else I can use to correct that besides eno? Can buttermilk be added in place of yogurt or in place of water?
Thanks so much
Cathy
cathy, the first time the batter was thin and thats why it flowed through the idli moulds. thin batter always results in flat idlis. i don’t think citric acid and baking soda should be an issue. in the absence of fruit salt, baking soda works well. blandness is due to less salt. so add some more salt to the batter. i have used less salt in the mix. so that readers can always add more salt as per their taste preferences while preparing the batter.
the batter has to thick but yet should flow from the spoon slowly. you can add buttermilk instead of water. you can also add half a cup of sour curd instead of 1/4th cup and then add less water.
hope these suggestions help.
HI Dassana ,
I don’t have eno or fruit salt. May I know what can I use instead of them ?
Thank you.
you can use baking soda. but with baking soda, there will be a soapy aroma. so i would suggest you to add 1/4th teaspoon baking soda. in this case, you can increase the curd to 1/3rd cup and add water as required. or alternatively you can mix the instant idli mix with water very well. keep covered overnight and let the batter ferment. before preparing idlis, you can add 1/8th teaspoon baking soda. if keeping the idli mix for fermentation, then no need to add sour curd. you can use fresh curd or can just mix the idli flour with water.
Regarding the instant IDLI batter can we use uraddal powder I place of Uraddal and make this as a no grind Iinstant idli batter. If this is feasible what type urad dal powder should be used roasted or plain powder and in what proportion to be added. If sour curd is not available can we use lime juice to activate the eno salt to produce the effervescence
Thanks and regards
Baskaran
baskaran, you can use urad dal flour. use plain urad dal flour. as the roasted one might be too much roasted and meant for preparing savory snacks like murukku etc. you can use the same proportion of urad dal flour, which is 1/2 cup. i have not used lime or lemon juice. but i think it will work. as while preparing dhokla too, lemon juice is added as an acidic ingredient with eno fruit salt or baking soda being the leavening agent. so lime juice should work. if using lime or lemon juice, then you add 1 to 2 tablespoons.
Hi , is there a substitute for sour curd ?
buttermilk can be used. about 1 to 2 tablespoons lemon juice can be used. but i have not tried with lemon juice. so i do not know how the texture is. but i think lemon juice should work. even citric acid crystals can be used. but i have not tried with citric acid also.
Very good recipe. Tried it right now for the first time. since I don’t have idli cooker or pressure cooker, I used muffin forms and hot oven with two pans with water inside.
thanks marina for the feedback on the instant idli recipe. muffin pans can be used. the method that you have mentioned, i have seen it on the web.
Can I use poha which we use to make poha for bf
harshya, you can use poha which is used for breakfast.
Thanku dassana.i think my batter s little thin tan yu shown on pic wil try it again n get back to yu 🙂
sure harshya.