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    A fail-proof Instant Rice Idli recipe that comes together in less than 30 minutes. These soft, and spongy steamed rice cakes are a perfect and healthy way to start your day! Gluten-free & Vegan too!

    Instant Rice Idli - RuchiskitchenMy family loves South Indian food. Once a month I try to include South Indian delicacies in my meal rotation. Among all their treats, Idlis are in constant demand in my household. Not only us, but my kids also love idlis it is their favorite finger food. Instant Rice Idli

    But preparing idlis by the traditional method cannot be possible at all times. No doubt the conventional route is healthy and nutritious, but let’s admit its kind of a long.

    So, what to do when your kids have a sudden urge to eat idlis? They will not wait that long. They need something instant. 

    This is where my Instant Rice Idli recipe comes to my rescue. No one will believe it’s INSTANT! These idlis are so gooooood!

    Instant Rice Idlis with step by step pictures | Ruchiskitchen

    Wondering what Idli is?

    Idli is a staple food in South India. These soft and fluffy idlis can also be referred to as steamed rice and lentil cake.

    The traditional idli is made by soaking rice and lentils for a few hours. Later, grind the duo to a fine paste and ferment overnight. Once the batter ferments, it’s steamed using idli molds and served with sambar and chutney. 

    They are amazingly delicious and can be enjoyed any time of the day – be it breakfast, lunch, or dinner. 

    What’s so good about Instant rice idli?

    Compared to the traditional method, this instant idli is effortless!  It requires 

    • no soaking
    • no fermentation. Yeah, you heard me right – no soaking or fermentation required.
    • Has no baking soda
    • Soft and feathery light until the last bite. 

    With no soaking and fermentation, the whole process is reduced by half. Now, what more do you need in a recipe? It’s quick, simple and comes together pretty quickly. A real savior and a foolproof method that has never failed me. 🙂 

    No ferment Instant Rice Idli - Ruchiskitchen

    Now onto the recipe!

    This recipe is a pretty straightforward recipe and requires no crazy ingredients. 

    Simply, prepare homemade idli mix by combining the flours and spices. Pour in water and make a batter of thick dropping consistency. Add eno and citric acid just before you intend to make your idlis.  

    This batter is now ready to be steamed, and you will have soft idlis ready to eat in less than 30 minutes! These idlis are quite addicting, and no one can stop at one. 

    Pair it with a side of chutney or sambhar or just munch as it is. Either way, it tastes delicious!

    Instant Rice Idli | Ruchiskitchen

    My Experiment Results!

    This recipe was tested and tried many times for successful results, and I am updating all the combos that I have experimented with.

    •  Baking Soda as a citric acid substitute – Unfortunately no, because baking soda leaves a soapy taste in these idlis.
    •  Vinegar – A big no. It gives a sour taste to the idlis.
    •  Baking Powder – Absolutely no.
    •  Can you avoid citric acid – Unfortunately no. It’s a must-have for this recipe. Citric acid and Eno combo results in soft and light idlis.
    •  Lemon Juice – Weird but it’s a no again. It should have worked, but during the experiment, it failed.

    Successful Results!

    I got great results with Eno and citric acid. This combo together creates a fizzy reaction which is very important for fluffy idlis. 

    Instant Rice Idli | Ruchiskitchen

    So, next time when you are in a time crunch then give these Instant rice idli a try. Simply, mix up the ingredients and steam right away! Make a big batch and munch on them all day long.

    Do give it a try and hope you enjoy it as much as we do! If you happen to make these idlis, please comment below and leave your feedback. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂

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    Don’t forget to ⭐ rate the recipe and leave me a comment below!

    Instant Rice Idli

    Soft and fluffy instant idlis (steamed cakes) prepared with rice flour and lentil flour. No soaking or fermentation required!! A famous South Indian delicacy!!
    Print
    3.74 from 56 votes
    Course Main Course
    Cuisine Indian
    Keyword Instant Rice Idli, Instant Rice Idli in 30 minutes - Vegan and gluten free
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 50 IDLIS
    Calories 42kcal
    Author Ruchi

    Ingredients

    • 1/2 cup Flattened rice (poha)
    • 2 cup Rice flour (store bought)
    • 1 cup Urad dal flour (store bought)
    • 1 teaspoon Fenugreek seeds powder
    • 2 teaspoon Salt
    • 1/2 teaspoon Citric acid
    • 1.5 teaspoon Eno (fruit Salt)
    • 3 cup Water (may need extra)
    US Customary - Metric

    Instructions

    • Measure Poha..
    • In a mixer, grind poha to its powdered form. Poha has to measured after grinding.
    • Assemble flours. You can either use store bought flours or grind them at home.
    • In a bowl, mix both the flours, grounded poha, salt and fenugreek seed powder.
    • Mix it well and homemade idli mix is ready.
    • Assemble rest of the ingredients.
    • Add enough water to make a thick batter.For me it was appx. 4.5 cups of water. So add slowly and gradually. Too much water will make flat and sticky idlis. Batter should be of thick dropping consistency.
    • Add citric acid.
    • Add Eno..
    • Mix it well. Batter will become frothy and bubbly.
    • Heat water in a large pan. Grease idli moulds.
    • Spoon batter in idli moulds.
    • Cover and steam idlis for 10-12 minutes.
    • Steamed idlis are ready..
    • Remove from the water pan..
    • Let it cool.
    • Run a knife all around idlis and they will pop right out of their moulds.
    • Soft and fluffy idlis.
    • Beautifully cooked.
    • Repeat the process with rest of the batter.
    • This recipe makes 50 - 55 idlis.
    • You can freeze this batter in airtight container for future use.
    • Add hot sambhar to the idlis and enjoy!!
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

    Nutrition Information

    Nutrition Facts
    Instant Rice Idli
    Amount Per Serving
    Calories 42
    % Daily Value*
    Sodium 94mg 4%
    Potassium 6mg 0%
    Total Carbohydrates 8g 3%
    Protein 1g 2%
    Vitamin C 0.4%
    Calcium 0.4%
    Iron 2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Notes

     
    Common Queries!
    1. Buttermilk instead of water?  Yes, you can use buttermilk.
    2. After mixing eno and citric acid to the batter - can we store it? 
    Yes, you can - but only for a day in your refrigerator.
    3. Is citric acid good for health? 
    Everything in moderation is okay. Citric acid is a common food additive that has a sour flavor and is used as a flavoring agent in foods. In fact, citrus fruits contain up to about 8-10% of citric acid. My recipe calls of 1/2 teaspoon of citric acid in a 5 cup batter - I think we are good. 
    4. Can we store the prepared dry mix?
    Yes, this mix can be stored without adding Eno and citric acid in an airtight container. When ready to use, add eno, citric acid; beat the batter well and steam.
     
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    1. Padma says

      January 4, 2019 at 4:31 am

      A very good recipe for first timer like me. Cant thank you enough for this recipe and for taking the trouble to experiment with all the alternatives and providing the best options.

      As you mentioned in 1 of your comments that if it is previously opened packet of Eno will result in sticky and flat idlis. Even though the eno is kept in an airtight box.

      Reply

      • Ruchi says

        January 4, 2019 at 5:28 pm

        Pleasure is all mine, Padma!
        Happy to hear that you found the recipe and pictures helpful.
        A single packet (sachet 5 gms. each) once opened for sure cannot be used again but if it’s in a bottle packaging and tightly sealed then you are all good.

        Reply

    3. uma says

      December 12, 2018 at 6:02 pm

      Awesome idles! couldn’t believe this is instant. I actually didn’t have citric acid but used 1 tablespoon of distilled white vinegar, worked very well no unpleasant flavor but still soft and fluffy! thank you for this awesome recipe.

      Reply

    4. Sushma Sharma says

      August 17, 2018 at 11:32 pm

      Hi Ruchi..Saw your instant idli recipe. I couldn’t get citric acid powder..so I added lemon juice as substitute n eno as per your recipe…It worked dear…idlies came out very nice..pluffy n spongy…!!( My daughter is a big fussy one n critric if things don’t turn up perfect…she liked these very much..!!) Thanks. I also kept that left over paste, (without eno n lemon juice) for few hours ,it fermented…then I kept it in fridge..Next day I made idlies without adding eno n lemon juice n again those turned out perfect…!!! Thanks Ruchi.

      Reply

      • Ruchi says

        July 29, 2018 at 4:28 pm

        Kiran, as mentioned in the recipe haven’t tried this recipe without citric acid.
        Also, can we use idli rava, as it makes the idli grainy.
        You can surely give it a try.

        Reply

    7. shilpa degaonkar says

      July 20, 2018 at 5:09 pm

      Dear madam your idli recipe is very easy & tasty as well! Also I wish to appreciate for the photography of idlis ! It was nice to see such photos along with !

      Reply

    8. Aparna says

      June 6, 2018 at 12:00 pm

      I want to make rawa idly with citric acid and eno combo. All the recipes call for curds which being a vegan i cannot . Can you please tell me the recipe for rawa idly.

      Reply

      • Ruchi says

        May 31, 2018 at 10:08 am

        Sure, you can use red poha. Quantity remains the same.
        FYI, the color of idli will differ because of the color of poha.

        Reply

        • Dr. Sudhipthi says

          June 1, 2018 at 3:59 am

          Hii I have tried with black urad dhal and red Poha. Texture and consistency is pakka but slightly sour can I use 1 spoon of eno instead of 1.5

          Reply

            • Dr. Sudhipthi says

              June 2, 2018 at 1:58 am

              Wana try in ragi flour too and I knw as it is instant we r using citric acid and eno but wana try the ready mix keep overnight fermentation and then try once. Vl try that too at the earliest

            • Ruchi says

              June 2, 2018 at 10:10 am

              Haven’t tried it without eno and citric acid.
              But feel free to give it a try.
              Thanks!

    12. dia tsung says

      February 15, 2018 at 8:03 pm

      Thank you for the trouble you have taken to refine this recipe and thank you for all the experimentation that went into getting the result you have presented here.

      And judging from your answers to all the many unnecessary questions here, you have patience to match your intelligence and unfailing good manners.

      I was just at the point of getting a wet-grinder from Amazon when it occurred to me to find out if idlis could be made with ready-made rice flour and ready-made urad flour when my good fortune led me to your site.

      1) I have an unopened package of rice flour, but it appears to be plain rice and not idli rice. Can I use this?

      2) Somewhere in my pantry I have some idli flour of uncertain vintage stored in an airtight container – can I use it?

      3) or should I grind fresh whole (sabut) urad or split urad?

      I just ordered citric acid from ebay and I plan to try your recipe as soon as it arrives. Why eat rice when I could have idli!

      Salutations and thanks in advance.

      Reply

      • Ruchi says

        February 16, 2018 at 2:00 pm

        Thanks for your kind words. Glad you found the recipe helpful. Now onto your query –
        1) I have an unopened package of rice flour, but it appears to be plain rice and not idli rice. Can I use this?
        If it’s plain rice flour – sure you can use that.
        2) Somewhere in my pantry I have some idli flour of uncertain vintage stored in an airtight container – can I use it?
        3) or should I grind fresh whole (sabut) urad or split urad?
        Please grind white urad dal for this recipe.
        Thanks!

        Reply

        • dia tsung says

          February 21, 2018 at 4:52 pm

          OK! Thank you fvery kindly or your time and great advice. My citric acid just came in the mail. I will be soaking the urad today!

          Reply

            • dia tsung says

              February 23, 2018 at 4:35 pm

              Idlis came out perfect – soft and fluffy! Grinding the urad was a bit of a task, so I used my ‘vintage’ urad flour which worked just fine. The hardest part was whisking the batter. I had a few small lumps but they didn’t seem to cause any problems. As you perhaps guessed, I had to add some extra water, and a fraction more of the Eno and citric acid in order to see noticeable bubbles. Your instructions were perfect, and the pictures helped hugely when it came to judging the consistency of the batter.Thanks and pranams to you!

    14. D says

      December 11, 2017 at 4:34 am

      Can I substitute ENO and artificial citric acid with something natural, like curd and lime juice or something? I was once told pirandai give instant foamy texture to the batter. Is that real?

      Reply

      • Ruchi says

        December 11, 2017 at 10:06 am

        I have tried all possible variations and the one that gave these idlis a perfect fluff was citric acid and Eno combo. Eno and citric acid together creates a fizzy reaction which is very important for fluffy idlis. Lemon juice and curd will fail to do that.

        Reply

    17. Magesh says

      August 17, 2017 at 8:38 pm

      Fantastic idea Ruchi. I used to buy idli batter from the Indian stores and they always come out hard. Today I added citric acid and eno to the batter and the idles came out very soft. Thanks a bunch. You rock!

      Reply

    18. Sam says

      August 2, 2017 at 6:11 am

      Hi please tell me if I can use idly raava instead of the rice flour? I read online that wheat raava is much more healthier than rice flour.

      Reply

    19. Sheela says

      June 18, 2017 at 6:14 am

      I have to try this! What mixer do you use to dry grind the poha? Can I use the Oster with the glass jar? ( since I have only used the coffee grinder for dry grinding [spice] so far!) Thanks.

      Reply

    20. Noel says

      May 19, 2017 at 11:35 pm

      I got a fluffy, tasty, sweet and not so white idlis. Thank you.
      1. Is the colour because of fenugreek? Shall we avoid it?
      2. Is the sweetness because of Eno? Is there sweetless Eno available?

      Reply

      • Ruchi says

        May 21, 2017 at 10:14 am

        Thanks for trying the recipe Noel. I am glad it worked well for you.
        Fenugreek seeds helps to aid fermentation which results in softer idlis. So skipping it would affect the end results. Yes, the color of idlis do change slightly because of fenugreek seeds.
        From what I know Eno is not sweet. What flavor of Eno did you use?

        Reply

    22. Zarina says

      January 30, 2017 at 3:58 am

      Indeed a fail proof recipe. I have tried this recipe many times now and I am impressed. You are one good cook and inventor of a great fast cook idli recipe.

      Reply

      • Ruchi says

        November 28, 2016 at 11:50 am

        Balitha, have never tried making idli with yeast.
        Yeast will make the batter ferment faster but can’t comment on the taste.

        Reply

    24. Sita says

      November 1, 2016 at 6:31 am

      Hi,
      We are a franco tamil cultural centre of Pondicherry and we are writting an article about idlis in Tamil Nadu. We would like to ask you if we could use one of your picture (the one of the 21th step of your recipe) to put it along our article with your name above ?
      Thank your for your answer
      Sita

      Reply

    25. abi says

      October 18, 2016 at 6:05 am

      Being a student in UK definitely made me miss Idlies. such a quickie ! came out sooper awesome. Thank you. Does the idly usually get hard after keeping it out for even 10 minutes?

      Reply

      • Ruchi says

        October 16, 2016 at 9:13 am

        Prachi, I have experimented with lemon juice and it didn’t give me great results. It’s clearly stated in the recipe “I have experimented with lemon juice and the one that gave me good results is citric acid and Eno combo. Eno and citric acid together creates a fizzy reaction which is very important for fluffy idlis. Lemon juice fails to do that.”
        I wouldn’t suggest lemon juice.

        Reply

    28. PY says

      September 27, 2016 at 9:49 pm

      Hi Ruchi,
      I dont have citric acid, but i wish to make it now. Can i use anything else other than citric acid?
      Thanks in advance

      PY

      Reply

      • Ruchi says

        September 28, 2016 at 7:36 am

        Hello PY, as stated in the recipe I have tried with all possible combinations and the one that gave me perfect results was eno + citric acid combination. Eno and citric acid together creates a fizzy reaction which is very important for fluffy idlis. Please refer to my notes mentioned in the post.

        Reply

    30. Dharma says

      August 23, 2016 at 7:46 pm

      Hi Ruchi,
      I got excited when I saw your recipe as I could never get idli right. Followed your recipe just a few minutes ago. The idlis came out flat and sticky (I was so sad). All the ingredients were from brand new store bought packages except for the rice flour. I had an opened pack so used it. Could that have been the culprit for my flat and sticky idlis? Would appreciate your thoughts on what I could do.

      Reply

      • Ruchi says

        August 23, 2016 at 9:44 pm

        Dharma, I’m sorry to hear that this recipe did not turn out the way you had imagined. It is really important for me that you enjoy the recipe the way I do and many others who have tested and tried it.
        1. A pre-opened bag of rice flour should not be an issue until it is 6 months old.
        2. Did you add both citric acid and eno?
        3. Was their a fizz reaction when eno was added to the batter?
        4. How much water did you add to the batter? If the batter was of a thin consistency than it will make flat sticky idlis.

        I hope you give this recipe a try again with a more successful outcome next time. 🙂

        Reply

    31. Ashwini says

      August 22, 2016 at 7:35 am

      Hello Mam For Idli without adding water but including all ingredients how many days this powder of Idli is usable…

      Reply

      • Ruchi says

        August 22, 2016 at 6:59 pm

        Ashwini, you can store the dry mix for a month in an airtight container. When ready to use, add eno and citric acid along with water and mix.

        Reply

    33. Anna says

      August 19, 2016 at 4:22 pm

      hi Ruchi! Loved the idea of instant idlis, it was just what I was looking for. However, where I am currently located I don’t get urad dal. Can you recommend a substitute for urad dal? Chana dal is also rarely found here. Would really be of great help. I’m craving for idlis and dosas!!

      Reply

    34. suguna says

      August 18, 2016 at 7:52 am

      nice recipe.going to try.but i want to prepare my own flours for the mix.can you p tell which rice to use-raw rice,or idli rice .and can we wash them and dry them before milling

      Reply

    37. Devasya says

      July 12, 2016 at 10:15 pm

      1.If i use buttermilk instead of water do i have to add eno and citric mixture? and
      2.what can i use in place of eno salt?

      Reply

      • Ruchi says

        July 13, 2016 at 2:08 am

        My apologies for a delayed response. Devasya, I have tried all the possible combinations and the ones that works the best for instant idlis are mentioned in the recipe. Please read my notes added in the main post.

        Reply

    39. Roli says

      June 21, 2016 at 8:19 pm

      Hi ruchi, my son is really fond of idli and dosa…I’m really very thankful to u for giving me such an instant method of preparing idlis…..thanks to u once again.please share the recipe for preparing dosa also.

      Reply

      • Ruchi says

        June 22, 2016 at 8:04 am

        Thanks for your lovely feedback Roli, the pleasure is all mine. Will post the dosa recipe pretty soon. 🙂

        Reply

      • Ruchi says

        June 19, 2016 at 1:05 pm

        Aashi, all the eno was added in the end. It was not added in batches.

        Can’t understand your next question? Are you referring to this – After mixing eno and citric acid to the batter – can you store the batter in the fridge? Yes. you can. In fact I have always done that. The very next day I made idlis and they turned out perfect.

        Reply

    43. Bk puneet says

      May 22, 2016 at 9:10 am

      Hi ruchi, maine recipe try ki plz mujhe urad dal aata aur chawal aata se instant dosa ki recipe bataiye searched lots on net bit failed to found.

      Reply

      • Ruchi says

        May 23, 2016 at 12:46 pm

        Thanks for stopping by! Have not yet published a recipe of dosa with above mentioned flours. I am working on it and will keep you posted.

        Reply

    44. Ashwini says

      May 20, 2016 at 10:03 pm

      Thanks for sharing such a quick recipe, Ruchi!! You are Genius!! Now a dumb question from an unseasoned cook..I didn’t wash uradDaal before grinding..Is that ok??

      Reply

      • Ruchi says

        May 21, 2016 at 11:17 am

        Thanks for your kind words Ashwini! Glad you liked the recipe. At this point nothing can be done dear, a powdered dal cannot be washed so go ahead with the recipe.Unless you plan to use a fresh batch and start all over again. If you happen to make this recipe do share some pics with me at https://www.facebook.com/ruchiskitchen/

        Reply

      • Ruchi says

        May 2, 2016 at 9:11 pm

        Thanks for stopping by Yogi! I have not experimented this recipe with rava so can’t say how the idlis will turn out with idli rava. This recipe uses rice and urad dal as main ingredients, if possible try grinding them at home.

        Reply

    47. Leah says

      April 22, 2016 at 6:11 am

      Hey Ruchi,

      Tried this and was very impressed. Well written and explained nicely. My idlis were perfect. I have failed so many times and my batter never fermented but now I have my hands on to a perfect recipe. Its a keeper. Many thanks for sharing!

      Love from Dubai!
      Leah

      Reply

      • Ruchi says

        April 19, 2016 at 9:54 am

        Thanks for trying the recipe Nilesh. The only possible reason that I could see are –
        1. Adding too much fenugreek seeds will result in a change of color.
        2. Did you grind the dal at home, if so which dal did you use? Was it the urad dal with skin? That could be another reason.
        Hope that helps!

        Reply

    49. Priyanka says

      April 15, 2016 at 1:14 pm

      Hii ruchi!! Superb post.. Plz let me knw is dere any alternative for citric acid?? Is it easily available in market??

      Reply

      • Ruchi says

        April 15, 2016 at 4:11 pm

        Thanks Priyanka! I have experimented this recipe only with citric acid and eno combination. Citric acid is easily available in your local Indian grocery stores. It goes by the name of Nimbu ke phool or citric acid.

        Reply

    51. Anonymous says

      April 6, 2016 at 12:00 am

      The recipe is extremely wonderful. Now I can make idlis whenever I want. Brought a big pack of rice flour and urad flour. Love idlis and will keep on making. What an invention Ruchi, you are a genius!

      Reply

    52. Chaitra says

      April 4, 2016 at 2:26 am

      Hi Ruchi,
      Can we make the batter with this mix and allow it to ferment overnight and then use it in the morning?
      I am a little lazy to grind the idly batter each time, so this mix wuld be helpful . I guess if we ferment it this way we need not add eno and citric acid combo ? Let me know if you’ve tried this.

      Reply

      • Ruchi says

        April 4, 2016 at 8:05 am

        Chaitra, I personally have not tried it but a reader tried my recipe and she had done the same way as you suggested. She avoided eno and citric acid and fermented the batter overnight and got great results. Feel free to experiment and share your feedback and pics. 🙂

        Reply

    54. Reena Mokha says

      March 5, 2016 at 1:37 pm

      Hey Ruchi !! Thanks a lot for the recipe ! The Idlis turned out to be really good . I would admit that I did not put citric acid as I dint have it and had already made sambhar and chutney 😛 so was left with no option than to take the risk ! and guess what !! idlis were good ! (north Indian family wont find the difference so much anyways ..lol )
      A big hug to u.

      Thanks once again

      Reply

    55. Trisha says

      March 3, 2016 at 5:30 am

      Ruchi, thank you for a fantastic recipe. I just tried it out and it turned out better than any other recipe I’ve tried so far. My husband and I were very pleased with the results. Again, thank you so much.

      Reply

    56. dhirja says

      February 10, 2016 at 12:30 am

      hey Ruchi, tried the recipe again.. came out awesome. 2 questions:
      1. last time i had used same measurements only differnce the eno sache was a pre opened one. this time i used fresh packet. could that have caused any issue?
      2. how do u get lump free batter? as soon as i start adding water, the flours just get hardened n i have t struggle hard to remove lumps

      Reply

      • RK says

        February 10, 2016 at 4:59 pm

        Glad to hear that Dhirja! Thanks for trying the recipe! Yes, a previously opened packet of Eno will result in sticky and flat idlis. For a lump free batter, keep adding water a little at a time and start whisking until you have a smooth consistency. Hope that answers your query!!

        Reply

    57. Dhirja says

      February 3, 2016 at 11:59 am

      Hi ruchi,
      Awesome recipe. First try the idles were perfect. Second time I mafpde the batter, the idles seem to be sticky, like when batter doesn’t ferment well. I still have 1 day old batter. Any fix can be done? Like more eno or citric acid?

      Reply

    58. Neha Aggarwal says

      February 2, 2016 at 9:21 am

      Hi There

      How do i grind the dal to make a dal flour cos i need to fist wash it and once i do that i will not be able to make a dry mixture. Pls help .Also if there is any quality brand and store in gurgaon from where i can buy it. Not able to get daal flour. Thanks its a wonderful recipe.

      Reply

      • RK says

        February 2, 2016 at 9:31 am

        Thanks for stopping by Neha!! Urad dal flour is readily available in Indian markets. I have no idea about Gurgoan but you can find at any supermarket in flour section. If you choose to grind it at home then – wash and drain all the water from the dal. Lay a large kitchen paper towel on the counter, spread the wet dal and leave it overnight. Grind it in the morning.

        Reply

    62. Bharti says

      January 21, 2016 at 9:46 pm

      Thanks for your prompt reply. Yes I used both the eno and the citric acid and it was very frothy but next time I’ll try without the veggies. The taste is great so it will be consumed.

      Reply

      • RK says

        January 22, 2016 at 10:04 am

        Then there should have been no error. Do give it a try again (without the veggies) and I am sure you will get great results!!

        Reply

    63. Bharti Pandit says

      January 21, 2016 at 7:32 pm

      Hi Ruchi, I tried this recipe but unfortunately it came out very sticky and did not have the grainy or spongy texture like the original idli recipe. The taste is good. I also added grated carrots, peas and whole cumin.

      Reply

      • RK says

        January 21, 2016 at 7:55 pm

        Sorry to hear about that Bharti. This is my fail proof recipe and has never disappointed me. Let’s walk through the whole process.
        1. Did you use the Eno and citric acid combo?
        2. Was their a fizz reaction when eno was added to the batter?

        Don’t be disheartened, I would suggest please try making plain idlis and you will surely get great results.

        Reply

      • RK says

        January 20, 2016 at 8:54 am

        Thanks Rashmi!! Rice flour and urad dal flour, I think is okay for babies but if you are concerned about Eno and citric acid – I would strongly recommend checking it with your physician or pediatrics.

        Reply

    65. Rachna says

      January 20, 2016 at 12:08 am

      Ruchi I am definitely gonna try this quick n tasty recipe for daughter’s tiffin! & I am truly impressed with your prompt reply to each & everyones query. Appreciate

      Reply

    68. Nila says

      January 16, 2016 at 5:01 am

      Best one. Can u tell me batter should make in small qty including eno and citric acid means sufficient for one time. And next batch again mix water.

      Reply

      • RK says

        January 16, 2016 at 9:12 am

        Thanks for stopping by Nila!! Either way is fine. On the blog, below the ingredient list there is a button – CHANGE SERVING SIZE reduce that to 25 idlis and it will give the adjusted measurements.

        Reply

    70. Dhisha says

      January 14, 2016 at 8:46 pm

      It is an amazing recipe …made them and they turned out soft as cotton and very delicious…my family enjoyed it!!thanksss…..

      Reply

      • RK says

        January 14, 2016 at 8:52 pm

        Thanks for trying the recipe Dhisha. Great to hear that you and your family relished my recipe. Do you have any pics to share?

        Reply

      • RK says

        January 14, 2016 at 5:28 pm

        Thanks for stopping by Anubha!! Unfortunately no, Citric acid and Eno combo results in soft and light idlis. Please refer to the recipe, I have updated all the combos I have tried to make this recipe successful. 🙂

        Reply

    73. Tulika says

      January 14, 2016 at 2:18 pm

      Hi Ruchi..great recipe. .relief and time saver…one question do we need to store it in room temperature or hve to freeze it in airtight container?

      Reply

      • RK says

        January 14, 2016 at 3:16 pm

        Tulika, dry idli mix can be stored in an airtight container but the batter needs to be stored in the fridge. It can stay in fridge for 3-4 days and in freezer for a 1 month or more. Only if it lasts that long. 🙂

        Reply

    74. Shilpa says

      January 14, 2016 at 11:37 am

      Hi Ruchi,great recipe,will def try it.
      I usually buy the store bought batter,as I make idli’s n dosa once a week,was just wondering if u have ever made dosa/uttapam with this idli mix.
      Once again thanks a lot.
      Have a great day!!

      Reply

      • RK says

        January 14, 2016 at 7:31 am

        Thanks for stopping by Rashmi. Yes, you can store idli mix powder. I have stored it for 2 months in an airtight container. 🙂

        Reply

    82. Natasha Verma says

      January 13, 2016 at 9:37 pm

      Hi Ruchi, nice recipe will try it soon, however im just anxious to know why fenugreek seeds powder? I mean won’t the batter become bitter?

      Reply

      • RK says

        January 14, 2016 at 7:36 am

        Thanks for stopping by Natasha!! Fenugreek seeds helps to aid fermentation which results in softer idlis. No the batter is not bitter at all.

        Reply

    84. Shriya says

      January 13, 2016 at 9:15 pm

      Hi Ruchi .can i make the urad dal powder at home if,so how. As we dont get it here ..rice. flour u mean idli rawa or rice atta

      Reply

      • RK says

        January 13, 2016 at 9:18 pm

        Thanks for stopping by Shriya!! Yes, you can make Urad dal flour at home. Ground dal in a mixer to its powdered form. Strain the grounded dal through a strainer and use the powdered dal for the recipe. Rice flour means – rice atta. Hope that answers your query!!

        Reply

    86. Divya says

      January 13, 2016 at 7:54 pm

      Hi Ruchi, I just tried this recipe.It came out very well.This is one of the best instant idli recipes I have come across.Thanks! 🙂

      Reply

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