Idli is a South Indian cake which is steamed. Idlis are usually made using fermented rice and lentil flour. However, with this recipe you can made instant idlis using rice and lentil flour. Flattened rice (Poha) is added to it give texture. What's more - this flour can be stored at room temperature for up to 20 days! Yes, this recipe is about instant rice idli premix which you can prepare at home using this simple recipe and it is also preservative free. And you can instantly made idlis from the same whenever you like. Make this idlis for your kids breakfast or tiffin. They are nutritious and delicious. Serve with green chutney or coconut chutney and Sambhar.
Click the PLAY BUTTON below to view the video recipe of Rice Idli Mix:
INGREDIENTS:
For Idli Mix:
½ cup regular poha (grind it to a slightly coarse texture)
1 cup rice flour
½ cup urad dal flour (split black gram)
½ tsp fenugreek seeds powder
¼ tsp citric acid powder
1 tsp salt or to taste
For Idli:
½ of idli mix (110g)
1 tbsp curd
1 & 1/4 cup water (approx) + ½ tsp
½ tsp eno fruit salt
SERVES: Makes 220g idli mix & 20-22 medium size idlis
PREPARATION TIME: 10 min
COOKING TIME: 20 min
TOTAL TIME: 30 min
* 1 CUP = 237 ML
METHOD:
For Idli Mix:
1. In a bowl take rice flour (store bought or you can grind at home), urad dal flour (split black gram) , grinded poha, salt , fenugreek seeds powder & citric acid powder.
2. Mix well & rice idli mix is ready.
3. Store in airtight container for 15-20 days at room temperature and 2-3 months in refrigerator.
For Idli:
1. Take half of the idli mix (its 110g) in a bowl.
2. Add curd & using approx 1 cup water prepare medium thick batter.
3. Allow this batter to rest for 10 min.
4. After 10 min, check consistency add more water - I added ¼ cup.
5. Just before steaming add eno fruit salt & ½ tsp water over eno & mix well.
6. Spoon idli batter in greased idli mould.
7. Steam idli in hot water steamer. Cover & cook on high flame for 10-12 min.
8. After 12 mins, idlis are cooked. Switch off flame & transfer plate to platform.
9. Allow it cool for 2-3 min.
10. Using knife demould idlis.
11. Instant Rice Idli is ready - serve with sambar & chutney
Tips:
1. You can grind rice flour & urad dal flour at home. I have used fine version from store.
2. Instead of curd & water, you can use buttermilk to make batter.
3. You can use baking soda instead of eno but I prefer eno as it gives better results.
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