Instant Idli Recipes Quick and Delicious Breakfast

Instant Idli Recipes: Quick and Delicious Breakfast

Idli, a popular South Indian dish, is a steamed rice and lentil cake that is loved by people all over the world. Traditionally, making idlis involves a lengthy fermentation process, which requires planning. If you want idlis but don’t have time to ferment the batter, we can help. This fast idli recipe lets you enjoy these delicious sweets without fermentation. This fast idli recipe is perfect for beginners and busy cooks. Let’s make fluffy, tasty idlis quickly!

Recipe 1: simple instant idli 

Ingredients:

  • 1 cup idli rice or regular rice
  • 1/2 cup urad dal (skinned black gram)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1/2 cup flattened rice (poha)
  • 1/4 cup sour curd (yogurt)
  • Salt to taste
  • Water for soaking and grinding
  • Oil or ghee for greasing

For tempering (optional):

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • A few curry leaves
  • 2-3 green chilies, finely chopped
  • A pinch of asafoetida (hing)

Instructions:

  1. Wash the rice and urad dal separately and soak them in water for about 4-5 hours. If you’re using fenugreek seeds, you can soak them along with the urad dal.
  2. Rinse the flattened rice (poha) under running water for a minute and soak it in water for about 10 minutes.
  3. After the soaking time, drain the water from the rice, dal, and poha. In a blender or wet grinder, grind the soaked rice, urad dal, and poha together to make a smooth batter. Add water as needed to get the right consistency. The batter should be thick yet pourable.
  4. Transfer the batter to a large bowl and add sour curd (yogurt) and salt. Mix well.
  5. Cover the bowl and ferment the batter for 6-8 hours or overnight in a warm area. Fermentation makes idlis fluffy.
  6. After fermentation, you will notice that the batter has risen and become slightly frothy. Mix it gently.
  7. Now, prepare the idli steamer by heating water in the steamer base. Grease the idli plates with oil or ghee.
  8. Heat oil and mustard seeds in a small pan to temper. After crackling, add urad dal, curry leaves, green chilies, and asafoetida. Sauté dal till golden brown. Mix this tempering into idli batter.
  9. Pour a ladleful of batter into each greased cavity of the idli plates.
  10. Steam the idlis for 10–12 minutes on medium heat. To test idlis, insert a toothpick or knife. It finishes the idlis.
  11. Remove the idli plates from the steamer and cool for a minute or two.
  12. Gently remove idlis from plates using a spoon or blunt knife.

Recipe 2: Rava (Semolina) Idli

Ingredients:

  • 1 cup semolina (rava/sooji)
  • 1/2 cup sour curd (yogurt)
  • 1/4 cup finely chopped vegetables (carrots, peas, bell peppers, etc.)
  • 1/4 cup grated coconut (fresh or frozen)
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (skinned black gram)
  • 1/2 teaspoon chana dal (split Bengal gram)
  • A few curry leaves, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 teaspoon grated ginger
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water as needed
  • Coriander leaves for garnish

Instructions:

  1. Mustard seeds in oil. After they crackle, add urad, chana, curry leaves, green chilies, grated ginger, and asafoetida. Sauté dals till golden brown.
  2. In a mixing bowl, combine semolina, sour curd, sautéed tempering, grated coconut, finely chopped vegetables, and salt. Mix well.
  3. Gradually add water to the mixture and make a thick batter. Allow it to rest for 15-20 minutes so that the semolina absorbs the water.
  4. Meanwhile, prepare the steamer by heating water in the steamer base. Grease the idli plates with oil.
  5. After resting, add baking soda to the batter and give it a good mix. The batter will become slightly frothy.
  6. Pour a ladleful of batter into each greased cavity of the idli plates.
  7. Steam the idlis for 10–12 minutes on medium heat.
  8. Remove the idli plates from the steamer and cool for a minute or two.
  9. Gently remove idlis from plates using a spoon or blunt knife.
  10. Garnish with fresh coriander leaves and serve the rava idlis hot with coconut chutney or sambar.

Recipe 3: Oats and Spinach Idli

Ingredients:

  • 1 cup instant oats
  • 1 cup semolina (rava/sooji)
  • 1/2 cup sour curd (yogurt)
  • 1/2 cup finely chopped spinach leaves
  • 1/4 cup grated carrot
  • 2 tablespoons grated coconut (fresh or frozen)
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (skinned black gram)
  • 1/2 teaspoon chana dal (split Bengal gram)
  • A few curry leaves, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 teaspoon grated ginger
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water as needed

Instructions:

  1. Dry roast instant oats over low heat for 2-3 minutes till browned. After cooling, combine or process them into a powder.
  2. Mustard seeds in oil. After they crackle, add urad, chana, curry leaves, green chilies, grated ginger, and asafoetida. Sauté dals till golden brown.
  3. In a mixing bowl, combine powdered oats, semolina, sour curd, sautéed tempering, chopped spinach leaves, grated carrot, and salt. Mix well.
  4. Add water slowly to form a thick batter. For 15-20 minutes, let the oats and semolina absorb the water.
  5. Meanwhile, prepare the steamer by heating water in the steamer base. Grease the idli plates with oil.
  6. After resting, add baking soda to the batter and give it a good mix. The batter will become slightly frothy.
  7. Pour a ladleful of batter into each greased cavity of the idli plates.
  8. Steam the idlis for 10–12 minutes on medium heat.
  9. Remove the idli plates from the steamer and cool for a minute or two. Add water slowly to form a thick batter. For 15-20 minutes, let the oats and semolina absorb the water.
  10. Serve the oats and spinach idlis hot with chutney or sambar of your choice.

Your instant idlis are now ready to be served! They can be enjoyed with coconut chutney, sambar, or any other accompaniment of your choice.

Read More: Discover Delicious Indian Oats Recipes: A Healthy Twist to Your Meals

FAQs:

Q1. Can I use regular rice instead of idli rice?

Ans. Yes, you can use regular rice if idli rice is not available. However, idli rice is preferred as it gives a better texture to the idlis.

Q2. Can I skip using urad dal?

Ans. Urad dal is an essential ingredient in idli batter as it helps in fermentation and gives the idlis a fluffy texture. It is not recommended to skip it, but you can try using a substitute like split yellow moong dal.

Q3. How long does the batter need to ferment?

Ans. Ferment the batter for 6-8 hours or overnight in a warm location. Temperature and climate affect fermentation time.

Q4. Can I skip the tempering?

Ans. The tempering is optional and can be skipped if you prefer plain idlis. However, adding the tempering enhances the flavor of the idlis.

Conclusion:

We explained rapid idli preparation in this article. These idlis can be made without fermentation, saving time. Follow the directions to make delightful fluffy idlis. This fast idli recipe is perfect for beginners or those seeking a simple recipe. Serve them with your favorite chutney or sambar for a delightful South Indian breakfast or snack. Explore a variety of the world of idlis!

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