Instant Idli Recipe – South Indian Breakfast

Step 1: Prepare the Batter Base

In a mixing bowl, combine 1 cup (approx. 200 gm) of semolina, 200 gm of curd, and 1 tsp of salt. Mix these ingredients thoroughly.

Step 2: Adjust Batter Consistency

Add water gradually as required to achieve a thick, smooth, and pourable batter consistency. Mix well.

Step 3: Rest the Batter

Cover the bowl and let the batter rest for 10-15 minutes. This allows the semolina to absorb moisture and swell.

Step 4: Prepare Idli Bowls

Take 5 small, same-sized bowls. Grease the inside of each bowl with a small amount of white oil to prevent the idlis from sticking.

Step 5: Re-adjust Batter and Add Flavorings

After 15 minutes, uncover the batter. You will notice that the moisture has reduced. Add more water to restore the smooth consistency. Then, add chopped coriander leaves and chopped green chilies to the batter and mix well.

Step 6: Add Leavening Agent

Just before you are ready to steam the idlis, add 1/2 tsp of baking soda to the batter. Mix it gently until just combined. Do not overmix.

Step 7: Fill the Bowls

Pour the prepared idli batter into the greased bowls, filling each about halfway or two-thirds. Gently tap each bowl on the counter to remove any air bubbles and ensure an even surface.

Step 8: Set Up Steamer (without Idli Stand)

Place a stand inside a large saucepan or pot. Add water to the saucepan, ensuring the water level is below the top surface of the stand (approximately one finger's depth). Bring the water to a boil.

Step 9: Arrange Bowls for Steaming

Carefully place two batter-filled bowls on the stand in the saucepan. Then, place a perforated plate (like a colander or 'jhajri thala') on top of the first layer of bowls. Place the remaining three batter-filled bowls on this perforated plate.

Step 10: Steam the Idlis

Cover the saucepan with a lid and cook the idlis on a low flame for 10-15 minutes. The steam will cook the idlis.

Step 11: Check for Doneness and Cool

After 15 minutes, remove the lid. Insert a knife or toothpick into an idli; if it comes out clean, the idlis are done. Cover the saucepan again and let the idlis cool down for a few minutes before removing them.

Step 12: Unmold and Serve

Once cooled, use a knife to gently loosen the edges of each idli from its bowl. Invert the bowl and tap it lightly to release the idli. The idlis should come out easily. Serve the soft and fluffy instant idlis immediately with coconut chutney.

• Do not overfill the bowls as the idlis will rise during steaming.

• Let the idlis cool down completely before unmolding to prevent them from breaking.