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!
My 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!
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. 🙂
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.
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.
I got great results with Eno and citric acid. This combo together creates a fizzy reaction which is very important for fluffy idlis.
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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Instant Rice Idli
- 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)
- 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!!
- Buttermilk instead of water? Yes, you can use buttermilk.