Instant Idli Recipe – South Indian Breakfast
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Adjust Batter Consistency
Add water gradually as required to achieve a thick, smooth, and pourable batter consistency. Mix well.
Rest the Batter
Cover the bowl and let the batter rest for . This allows the semolina to absorb moisture and swell.
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.
Re-adjust Batter and Add Flavorings
After , uncover the batter. You will notice that the moisture has . Add more water to restore the smooth consistency. Then, add chopped coriander leaves and chopped green chilies to the batter and mix well.
Add Leavening Agent
Just before you are ready to the idlis, add 1/2 tsp of baking soda to the batter. Mix it gently until just combined. Do not overmix.
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.
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.
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.
Steam the Idlis
Cover the saucepan with a lid and cook the idlis on a low flame for . The will cook the idlis.
Check for Doneness and Cool
After , 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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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