How to make instant idli

• Refrigerated

  • 1/4 cup Sour curd

• Baking & Spices

  • 1/2 tsp Fruit salt
  • 1 cup Idli mix
  • 300 g Rice flour
  • 1/2 tsp Salt

• Liquids

  • 2/3 cup Water

• Other

  • 45 g Rams thick poha (or ½ cup thick poha (flattened rice
  • 125 g Rams urad dal (or ½ cup urad dal - (husked whole or split black gram

Found on vegrecipesofindia.com

Description

Directions

• take all the three main ingredients before you proceed - 2 cups rice flour, ½ cup urad dal and ½ cup thick poha.
• heat a pan on a low to medium flame. then lower the flame, add the urad dal.
• roast urad dal on a low flame for about 2 minutes, stirring often. urad dal is roasted just to get rid of some moisture from them.
• then add the poha.
• mix very well and roast for a minute on low flame. remove the pan from the stove top and let this mixture cool down.
• then add everything in a grinder jar. grind to a fine powder.
• keep a large plate or tray or pan and place a sieve on it. take the ground flour in the seive (channi) and sift it.
• some urad dal grits will be there. you can add them to your dals or discard.
• add rice flour and salt. mix very well.
• the idli mix is ready to be bottled. with a spoon, add the idli mix flour in a jar. seal tightly with a lid. use the idli mix when required.
• before proceeding, grease the idli plates very well with oil. also heat 2 to 2.5 cups water in a 5 litre pressure cooker or idli steamer or an electric cooker.
• in a mixing bowl or pan take 1 cup of idli mix.
• add 1/4 cup of sour curd.
• add water in parts. so you can add 1/3 to 1/2 cup water first.
• then begin to mix with a wired whisk. a wired whisk works best as it helps to dissolve the lumps in the batter.
• add more water and continue to mix. overall you can add 2/3 to 3/4 cup of water.
• mix very well. you can briskly whisk this mixture for a minute to aerate it a bit.
• you need to get a batter which is thick yet flowing, almost like an idli batter.
• now take 1/2 teaspoon eno or fruit salt.
• sprinkle the fruit salt all over the batter.
• as soon as you add eno, mix very well and be quick. do mix the eno very well with the batter. otherwise you will have a faint green color on the idlis as well as uneven texture in them.
• now pour the batter in the idli moulds. place the idli stand in a 5 litre pressure cooker or idli steamer or an electric cooker.
• steam the idlis for 10 to 12 minutes or till they are done and a tooth pick or fork inserted in the idlis, comes out clean. these idlis cook faster. so do keep a check. do not overcook as then they will become hard.
• once done, remove them and allow to sit for a few minutes.
• then with a butter knife gently remove the idlis from the mould. place them in a casserole.
• serve instant idlis hot or warm with your favorite coconut chutney and sambar.