Idli or idly or rice cakes are the popular steamed savory dish of south India famous all over India. In south India idli is a staple dish, it is eaten almost all the time whereas in other parts of India it is a famous option for breakfast or snacks. In the authentic way, rice and black lentils are grinded to form a batter and fermented to steam cook. Authentic way is a long process, hence in this blog I’ll share an instant idli recipe which I’ve been using.
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: 12 Idli
Course: Breakfast/ Snacks
Cuisine: South Indian
Ingredients:
Arwa Rice Flour 1 cup
Samolina/ Sooji ¼ cup
Water as required
Salt to Taste
Sugar 1 tbsp
Eno 1 ½ tsp
Refined oil to grease the idli moulds
Direction:
- In a bowl take dry ingredients, Arwa rice flour, semolina/sooji, salt and sugar and mix well.
- Add water as required to make a thick batter. Mix well to make a lump free batter. Keep the batter aside for half an hour.
- Meanwhile, grease the idli mould with refined oil and keep aside.
- Take a deep pot to steam the idli. In the pot add some water and put the pan on medium heat to boil the water and form steam. Cover the pot and heat the water.
- After half an hour, take the idli batter and add Eno to it. Mix the batter well to incorporate the eno in the batter.
- Take the greased idli mould and pour the batter to it. Now place the mould inside the pot with water, cover the pot and let it steam cook for 15-20 minutes or till the idli is done.
- To check whether the idli is done or not insert a toothpick inside the idli. If the toothpick comes out clean, the idli is done.
- Take the mould out of the pot and let it cool for some time. Use greased spoon to remove the idli from the mould.
- Serve the idli with coconut chutney or sambhar or with both.
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