Instant Rice Idli

Whenever I think of South-Indian food, Idli is the first dish that flashes on my mind. And why not? These snowy-white, fluffy steamed rice cakes are everyone’s favorite!

My family is an avid admirer of South Indian food, and Idli being the family’s favorite, tops the request at the Sunday brunch.

Since it’s a no soak, no ferment Instant Rice idli recipe, I am always ready to meet their demands and delight them.

What is Idli

Idli is part of South Indian cuisine that is considered one of the most popular steamed foods.

It is the moon-like pillowy-soft rice cake (with added lentils) that in itself is bland in taste but is amazingly delicious when eaten with Sambar and Coconut Chutney.

Traditional way of making Idli

The conventional method of idli making goes through a long process of soaking, grinding, fermenting, and finally steaming in a round mold. Though it’s a very intricate and elaborate process, it’s worth every step.

What makes this recipe an instant hit

The busy life prompts for creating some recipes which are real saviors and healthy too. Sometimes, when there is a sudden urge to dig into a delicacy, the instant versions come to the rescue.

Although I am not a shortcut fan, then…. life happens! And, this Instant idli recipe is phenomenal. As the name suggests, the Instant Rice Idli doesn’t make you wait with the lengthy process.

You only need to mix the ingredients, leave for a few moments and steam them in the molds, and there you are, ready to relish your fluffy Idlis!

And the best part is that you will not miss the texture of the traditional ones, as it is as good as them. 

PS: This rice idli is my instant version. Please do not go into an authentic non-authentic debate. No doubt, the traditional version is more healthy and THE best, but we all need a few Shortcuts at times!

Reasons You’ll ♡ Instant Rice Idli

• Easy-to-make
• Gluten-free and vegan
• Can be made in a jiffy when under a time crunch
• Instant but yet no compromise on the quality of Idlis
• Perfect for beginners
• Light and airy until the last bite
• Can be relished at breakfast, lunch, dinner, or even as a snack in-between
• Is a lifesaver on busy/ unscheduled mornings!

Instant rice idlis takes no more than 30 minutes from the mixing to the mouth. This recipe is also perfect for beginners who want to surprise the gourmets in their family with these super-soft, fluffy Idlis that can be prepared instantly.

Trust me; no one will guess it’s Instant since it has the same sponge and porous structure as the traditional fermented idlis with that signature melt-in-your-mouth texture.

Just dunk them in the Sambar (a soupy-tangy lentil preparation) and spicy coconut chutney, and when it’s straight into the mouth …… oh, it’s divinely delicious!! 

Ingredients list for Instant Rice Idli

This ingredient list for Instant Idli is relatively short, and it comes together quickly with no complicated ingredients or procedures to follow.

» Rice flour — This is the main ingredient in the recipe. I am using store-bought rice flour for instant idlis. 

» Urad dal flour — It is added to the rice batter for fluffiness. For that traditional look, I have used white Urad dal, split (skinless). Although you can use skinned urad dal, its outer skin color will make the batter darker in color.

» Poha (flattened rice) — The addition of poha aids in softer, lighter, and fluffy idlis.

» Fenugreek seeds powder — It adds softness to the idlis. In addition to that, fenugreek seeds add nutritional benefits and a generous amount of fiber and minerals.

» Citric acid — This is a must-have ingredient for our instant Idlis, as it makes the Idlis light, soft and adds an extra tangy flavor to the idlis.

» Eno (Fruit salt) — Eno is added to the mix for all that fluffiness and softness as it helps the batter rise.

How to make Instant Rice Idli

This section walks you through a detailed step-by-step recipe with pictures. For the FULL, printable recipe card, please scroll down to the bottom of this post.

Combine flours — In a large mixing bowl, combine rice flour, urad dal flour, ground poha, salt, and fenugreek seeds powder. Mix until all the ingredients are thoroughly combined.

Prepare batter — Add enough water to make a thick batter. For me, it was appx. 3¼ cups of water. So add slowly and gradually. Too much water will result in flat and sticky idlis.

Thoroughly beat the batter, so it’s free of lumps. Cover and let the batter rest for 10 minutes. After 10 minutes, give the idli batter another good whisk to ensure there are no lumps. Add citric acid and eno. Mix it well. The batter will become frothy and bubbly.

Steam Idlis — Heat water in a large pan. Grease the idli molds and spoon the batter in the molds. Cover and steam the Instant Rice idlis for 10-12 minutes. After 10 minutes, insert a toothpick to check if they are done. Remove from the water pan. Let the rice idlis cool completely.

Now, run a knife all around idlis, and they will pop right out of their molds. Soft and fluffy idlis are ready. Repeat the process with the rest of the batter. 

Serve hot with Sambar and coconut chutney. 

Instant Rice Idli in Instant Pot

Steaming Instant rice idlis in your Instant Pot is so easy, you’ll love it, It is a great alternative to cooking stove top.

Start by greasing your idli molds. Spoon the batter in idli molds. 

Turn the Instant Pot ON. Press the “Pressure Cook” or “Manual” Button. Place the idli mold inside the insert.

Cover the Instant pot insert with a glass lid. 

Steam the Instant rice idli for 10 minutes or until the toothpick inserted comes out clean. Remove the idlis from the insert. Let the rice idlis cool completely.

Now, run a knife all around idlis, and they will pop right out of their molds. Soft and fluffy idlis are ready. Repeat the process with the rest of the batter. 

Serve hot with Sambar and coconut chutney. 

Expert Tips and Variations

» Adding Poha to the batter will render fluffiness to the Idlis, just the way we want it to be. Poha is ground to form a powder, which is then measured and mixed in the batter.

» We add fenugreek powder for soft and fluffy idlis. However, please do not add more than the required quantity, as it may change the color of the idlis.

» Check for consistency when making the batter. The too-thick batter turns the idlis hard, while the running consistency will spoil the preparation on the whole (as idlis will not take its shape). Ensure that the consistency is like waffle batter- neither too thick nor too runny.

» It is best to add Eno and citric acid just before steaming Idlis to retain their effervescent property. Eno is a fruit salt comprising baking soda, citric acid, and salt, and it creates a fizzy and bubbly reaction when mixed with the batter. It makes the idlis super soft and fluffy.

» The foremost reason for adding Eno to the batter is that it aerates the batter, which is crucial for making the Idlis turn softer. It ferments the batter instantly. 

» Always remember, once Eno has been added to the batter, use the batter immediately. Do not let it sit for a long time, or you will end up with flat idlis.

» You should not add vinegar to the batter as it will turn idlis sour.

» If making a larger batch, keep in mind not to add Eno and the citric acid all at once. As you will be steaming idlis in batches, keep adding Eno and Citric acid to the recent batch to preserve its effervescence. But, adding it all at once will lose its fizziness that is direly needed to aerate the batter to make the idlis soft.

» Always steam Idlis on medium heat. This allows idlis to rise correctly, cook well and also retain its nutrients.

» Idlis are loaded with nutrients and are considered one of the healthiest steamed foods around! You can make these Instant rice idlis more nutritious and much tastier by adding veggies to the batter. However, do not overload the batter with veggies, as it will spoil the very essence of the dish.

» Idli is rich in carbohydrates, proteins, enzymes, and fiber, the best part being that it is devoid of any saturated fats or cholesterol. When prepared with brown rice instead of white rice, Idli becomes healthier, much grainier, and rich in fiber.

The Dry Instant Idli Mix

Instant rice idli mix is a convenient recipe that you can prepare before making idlis. This premix powder is prepared without soaking lentils, and you can use this powder to make idlis instantly. To make the Instant Idli mix – 

Combine rice flour, urad dal flour, ground poha, fenugreek seeds powder, and salt in a bowl. 

Mix until until all the ingredients are completely combined. Transfer to an airtight container and store. 

Storage!

You can store this Instant rice Idli mix powder for 2 to 3 months in an airtight container. However, do not add the frizzy agents: Eno and Citric acid, as they may lose their property of effervescence. 

It is always best to add Eno and the citric acid to the batter just before steaming the idlis. This will ensure perfect aeration, and hence it will add fluffiness to your Instant rice idlis.

LET ME KNOW WHAT YOU THINK!

So, the next time the cravings strike, do give these Instant rice idli a try. It’s super easy to make and will indeed become a show-stopper at your dinner table. Since Idli is a low-calorie, protein-pakced food, it can be a part of any diet plan. 

Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

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