Instant Rice Idli
Imagine gliding out of bed and effortlessly preparing a breakfast that delights every tastebud. That dream is now a reality with Instant Rice Idli! These pillowy soft idlis tick every box - they're delicious, easy to make, and require no fermenting, soaking, or grinding.
This is the dream breakfast recipe every beginner needs in their repertoire. Serve it with coconut chutney, and it's a great way to start your day.
When it comes to making idlis, embracing the simplicity and efficiency of instant rice idlis offers a range of advantages.
Whether you have unexpected guests or simply want to satisfy your idli craving on a busy morning, this quick and simple pre-ready Idli mix is formulated with precision to deliver uniformly soft and airy idlis — guaranteed perfection every time!
And with their time-saving preparation and consistent results, these idlis are a game-changer for anyone seeking convenience without compromising on taste.
What is Idli
Idli is a part of South Indian cuisine, considered one of the most popular steamed foods.
This moon-like pillowy-soft rice cake (with added lentils) is bland in taste but is amazingly delicious when eaten with Sambar and Coconut Chutney.
The 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 idli mold. Though it's intricate and elaborate, BUT it's worth every step.
The dry Instant Idli Mix is the secret!
My busy life prompts me to create some recipes that are savior and healthy. 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 Pre-ready instant idli is a hassle-free version to prepare soft and spongy idlis in minutes.
There are no complicated measurements, techniques, or fermentation challenges to bother you anymore.
Just mix the ready idli mix with the mentioned amount of water and let it rest for some time. Your batter is ready for steaming into soft and fluffy idlis. It’s that simple!
Whether you are a novice in the kitchen or a seasoned chef, the ease of making instant rice idlis makes it accessible to everyone.
And the best part is that the texture of Instant rice idli is as good as the traditional ones.
PS: This rice idli is my instant version. Please do not go into an authentic non-authentic debate. Undoubtedly, the traditional version is healthier and THE best, but we all need a few Shortcuts at times!
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.
Reasons You’ll ♡ Instant Rice Idli
This recipe for Rice Idli is a life-saver and a perfect tiffin snack for kids. Here is why you will love this appetizer —
- Gluten-free and vegan
- Can be made in an instant when under a time crunch
- Instant but yet no compromise on the quality of Idlis
- 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 take no more than 30 minutes from 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 the freshly steamed Instant rice idli 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 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. I have used white Urad dal, split (skinless), for that traditional look. Although you can use skinned urad dal, its outer skin color will make the batter darker in color.
Poha (flattened rice) — Adding 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 rice Idlis, as it makes the Idlis light and 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 instant rice idli batter rise.
Instant Rice Idli Recipe Tips and Variations
Add more sponginess with Poha — Idlis are best enjoyed when soft and spongy. For this, Poha is ground to form a powder and then added to the idli batter. It renders more fluffiness to the rice idlis, making them more delectable.
Fenugreek for more fluffiness — Adding methi dana powder or fenugreek powder brings extra softness and fluffiness to the rice idlis. But please make sure that it is added moderately; else, it can change the color and taste of the idlis.
Consistency of the batter is essential — There are a few key points to remember to reach the best results when making rice idlis. One of the vital things to keep in mind is to check for the consistency of the batter. If the batter is on the thicker side, you may end up having hard idlis, while a runny consistency will spoil the entire preparation (as the batter will not take the shape of idlis). To obtain perfect idlis, ensure the batter has a waffle-like consistency, not too thick or too runny.
Aerating the batter for best idlis — Aerating the batter is important for making fluffier and softer idlis. Citric acid and a fruit salt such as Eno (a mix of baking soda, citric acid, and salt) are best for aerating the batter. Eno reacts with the batter to create an effervescence that helps the batter rise, resulting in super soft and fluffier idlis with an airy texture.
Importance of Eno — Fermentation of the batter is an essential factor in achieving the desired sponginess when making rice idlis. Fruit salt, such as Eno, promotes instant fermentation and also aerates the batter, which helps the batter to rise. This results in fluffier and softer idlis when they are steamed.
The right time to add Eno — Eno is a fruit salt comprising citric acid, baking soda, and salt. It reacts with the batter and creates an effervescence needed to raise the idlis better. Steaming the batter at this stage is essential as the aeration may be lost soon. Once lost, you will end up with flat idlis. So, the right time to add this fruit salt is just before steaming.
Vinegar is not recommended — Vinegar added for aerating the batter may turn the idlis sour and spoil the preparation; therefore, I will not recommend adding it.
A little strategy will go a long way — Eno and citric acid add fizziness/aeration to the batter, which helps the batter to rise and result in softer idlis. Unfortunately, this fizziness may be lost if the batter is allowed to sit for longer. When making larger batches, you may need to preserve this fizziness. Therefore, it is best not to add eno and citric acid all at once. Divide the batter into batches and add it to the recent batch.
Cook over medium heat — Slow steaming will allow the Instant rice idlis to rise correctly and cook well while retaining the nutrients. Therefore, don’t haste and always steam the idlis over medium heat.
Nutrient-packed goodness — Steamed food is known to pack all the nutrient goodness, and idlis is one of those reputed steamed foods. If you want to add some extra nutrition, you may consider adding veggies to the idlis batter. It will add nutrition and texture and make the idlis more flavourful and tasty. But remember to add the veggies in moderate amounts as more of it will alter the whole recipe and ruin its essence.
Healthy and tasty variation — Idlis are reputed for their health benefits as they are rich in carbs, proteins, enzymes, and fiber and lack saturated fats or bad cholesterol. You may substitute white rice with brown rice to prepare healthier and grainier idlis, richer in fibre.
Delight in the versatility of the instant version — Lastly, let’s not forget the versatility of the instant rice idlis. With this instant rice idli mix, you can experiment with your favorite herbs, spices, vegetables, or even cheese to create a new version of this delightful dish that caters to your preferences.
While the traditional idlis are primarily made with rice and lentils, this instant idli premix opens up a world of possibilities for the gourmet in you.
Let your creative soul explore endlessly to customize this South Indian classic to imaginable culinary creations!
Let me know what you think!
Mastering the art of creating irresistibly fluffy instant rice idlis is now within your grasp. By embracing the advantages of this convenient method, you can bid farewell to the time-consuming process of traditional idli preparation.
Remember to choose the right ingredients, perfect your technique, and follow our tips for consistent idli perfection.
With minimal effort, you can savor these idlis' soft, light, and mouthwatering goodness. So why wait?
Try our foolproof recipe today and elevate your breakfast game to new heights. As the saying goes, "Life is too short to skip breakfast!"
Should you make this Instant Rice Idli recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE BREAKFAST RECIPES, TRY THESE-
Readers Testimonials
Follow the step-by-step instructions below to make the best Instant Rice Idli
Instant Rice Idli
INGREDIENTS
- 2 cups Rice flour (store bought)
- ½ cup Flattened rice (poha)
- 1 cup Urad dal flour (store bought)
- 1 teaspoon Fenugreek seeds powder
- 2 teaspoons Salt
- ½ teaspoon Citric acid
- 1½ teaspoons Eno (fruit Salt)
- 3¼ cups Water (will need an extra ¼ after the rest time)
- - - Oil to grease the idli molds
INSTRUCTIONS
- 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.
- 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, the batter will thicken. Add an extra 3 tablespoons to ¼ cup of water and give the idli batter another good whisk to ensure there are no lumps in the batter. Add citric acid.
- Add Eno..
- Mix it well. The batter will become frothy and bubbly.
- Heat water in a large pan. Grease the idli molds lightly with oil to prevent sticking while steaming and ease the demolding process later. Tip — Steaming idlis to perfection requires attention to detail. Ensure the water in the idli steamer is boiling before you begin the steaming process.
- Spoon the batter in idli molds.Tip — As the batter rises during steaming, make sure to fill the idli molds about three-quarters only, leaving space for them to rise.
- Place the molds in the steamer and cover it with a lid. Let the idlis cook for 10- 12 minutes and check for doneness. A toothpick coming out clean when inserted in the center confirms the doneness of the idlis.
- Steamed idlis are ready.
- Remove the idlis from the water pan. Allow them to cool completely. Tip — Freshly prepared idlis are soft and delicate in texture, making them susceptible to crumbling. So, handle them with care.
- Once cooked, run a knife around the idlis, and they will pop right out of their molds. Gently remove them from the molds using a spoon or knife, not breaking them apart.
- Spongy soft idlis are now ready to be devoured!
- Repeat the process with the rest of the batter.
- This recipe makes 50 - 55 idlis.
- Arrange them on a platter and serve them warm alongside your favorite chutneys or sambar.
STEAM IDLI IN INSTANT POT
- Steaming Instant rice idlis in your Instant Pot is so easy; you’ll love it; it is an excellent alternative to cooking stovetop.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.Run a knife around idlis, and they will pop right out of their molds. Soft and fluffy idlis are ready. Serve hot with Sambar and coconut chutney.
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 !
Pleasure is all mine, Shilpa!
Thanks for your kind words. 😊
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.
You can use Vegan buttermilk instead. Vegan milk + vinegar.
I don't have citric acid is it fine will idls be fluidly as same
Without citric acid, idlis will not be fluffy.
Hi can v use red Poha and any millet rice instead of white Poha n rice??
Sure, you can use red poha. Quantity remains the same.
FYI, the color of idli will differ because of the color of poha.
That's fine thanks and can I use black urad dhal, millet rice ??
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
Feel free to give it a try.
Thanks for trying the recipe, Dr.Sudhipthi
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
Haven't tried it without eno and citric acid.
But feel free to give it a try.
Thanks!
Can you replace poha (flattened rice) with murmure (puffed rice)?
Anuja, I haven't tried this recipe with murmure but feel free to give it a try.
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.
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!
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!
Awesome.
Keep me posted!
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!
Thanks for your sharing your experience with me.
Glad you found the recipe and tips helpful.
I want to make for industrial purpose what should I use instead of eno
Sorry, dear haven't tried this recipe without eno.
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?
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.
Can make idli batter with sour curd water morning 8am can I make idli without eno
Malan I haven't tried this recipe without eno so can't comment on the end results.
Do I have to keep the mixed batter for fermentation?if so how long?
This is an Instant idli recipe, therefore no fermentation required.
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!
Glad you liked. Thanks for your feedback Magesh!
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.
Sam, I haven't tried this recipe with idli rava so can't comment on the end product.
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.
Sheela, I have used a coffee grinder to grind poha.
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?
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?
Hi Ruchi,Just made your instant idli and it turned out very good.
soft and fluffy;
A quick fix.
Thanks for your wonderful feedback Kishu. Glad you liked the recipe. 🙂
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.
Thanks Zarina. 🙂
Glad you liked!
can i use yeast instead of both citrid acid and eno???
Balitha, have never tried making idli with yeast.
Yeast will make the batter ferment faster but can't comment on the taste.
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
Thanks for reaching out to me Sita.
Yes, you can use the image. Please forward me the link to the article.
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?
Thanks for trying the recipe Abi, glad you liked.
Hard as in, the top turned hard or did it dry out?
Hiiii ruchi can i use lemon juice insted of citric acid....
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.