Instant Idli - No Rice, No Grinding, No Fermentation

Step 1: Roast Sooji

Add 1 cup of sooji (semolina) to a pan and roast it for 5 minutes over medium heat until it turns lightly aromatic and slightly golden. Ensure it doesn't burn.

Step 2: Cool Sooji

Remove the roasted sooji from the pan and transfer it to a plate or bowl to cool down completely. This prevents the batter from becoming lumpy.

Step 3: Prepare Idli Batter Base

Once the sooji is completely cool, transfer it to a mixing bowl. Add 1 cup of curd and 1/2 teaspoon of salt.

Step 4: Mix Idli Batter

Mix all the ingredients thoroughly using a spatula or spoon until a thick, lump-free batter is formed. Ensure the curd is fully incorporated into the sooji.

Step 5: Rest Idli Batter

Cover the bowl and let the idli batter rest for 20 minutes. This allows the sooji to absorb the moisture and soften.

Step 6: Saute Urad Dal for Chutney

For the onion tomato chutney, heat 1 tablespoon of gingelly oil in a pan. Add 1/2 tablespoon of urad dal and sauté until it turns golden brown and aromatic, about 1-2 minutes.

Step 7: Saute Onions for Chutney

Add 2 medium-sized sliced onions to the pan along with salt to taste. Sauté the onions until they become translucent and soft, about 3-5 minutes.

Step 8: Add Tomatoes and Chillies

Add 2 medium-sized sliced tomatoes and 4 Kashmiri red chillies (whole or broken) to the sautéed onions. Mix well to combine.

Step 9: Cook Tomatoes

Cover the pan with a lid and cook the mixture until the tomatoes turn soft and mushy, typically for 5-7 minutes. Stir occasionally to prevent sticking.

Step 10: Add Coriander and Coconut

Remove the lid and add 1/4 cup of fresh coriander leaves and 1/2 cup of grated coconut to the pan. Mix everything well and then remove from heat to allow the mixture to cool completely.

Step 11: Blend Chutney

Once the cooked mixture has cooled, transfer it to a blender jar. Add water as required to achieve a smooth, thick paste consistency. Blend until completely smooth.

Step 12: Prepare Chutney Tempering

In a small tempering pan, heat 2 tablespoons of oil. Add 1/2 teaspoon of mustard seeds and let them splutter. Then add 2 sprigs of curry leaves and sauté briefly until fragrant.

Step 13: Add Tempering to Chutney

Pour the hot tempering mixture over the blended onion tomato chutney. Mix well to incorporate the flavors. The onion tomato chutney is now ready.

Step 14: Adjust Idli Batter

After 20 minutes of resting, the idli batter will have thickened. Add 1/4 cup of water and mix well to achieve a smooth, flowing idli batter consistency. Add a little more water if needed to reach the desired pouring consistency.

Step 15: Add Fruit Salt (Eno)

Just before steaming, add 1/4 teaspoon of fruit salt (Eno) to the idli batter. Gently mix it in until the batter becomes frothy and light. Do not overmix.

Step 16: Fill Idli Molds

Lightly grease the idli molds with oil. Pour spoonfuls of the prepared idli batter into each mold, filling them about three-quarters full.

Step 17: Steam Idlis

Place the filled idli molds into a steamer with boiling water. Cover and steam the idlis for 15 minutes over medium-high heat until they are cooked through and fluffy.

Step 18: Serve Idlis

Carefully remove the idlis from the molds using a spoon or knife. Serve the hot, fluffy instant idlis with the prepared onion tomato chutney and sambar.

• Ensure sooji is roasted and cooled completely before mixing with curd to prevent lumps.

• Mix the idli batter well to achieve a smooth consistency before resting.

• Do not overmix the batter after adding fruit salt (Eno); mix gently until frothy.

• Adjust the amount of water in the idli batter to reach the desired consistency for soft idlis.

• Allow the chutney ingredients to cool completely before blending for a smoother paste.