Instant Idli Recipe | Instant Idli Mix

Instant Idli made with homemade Idli Mix that is made with rice flour, urad dal and poha (flattened rice). The idli made with these instant idli mix are soft, fluffy and goes very well with coconut chutney or sambar. Here I share both the recipes and methods of making the Instant Idli Flour Mix and also the making of Instant Idli with this idli flour mix.

About Instant Idli Mix

I had some recipe requests for sharing homemade instant idli mix flour as well as instant dosa mix. Generally, I do not prepare instant idli as I feel fermented idli are way better.

But since I had got the recipe requests, I did prepare the instant idli flour twice. The flaws which were there in the flour first time, were covered when I tried the second time. So now sharing a foolproof method of preparing homemade instant idli mix flour.

This recipe roughly gives 480 grams of instant idli flour. After preparing you can store in an air-tight jar. You can only make idlis with this mixed flour.

The dosa made from this idli mix flour was soft but not very crisp and at times were sticking to the pan. I have developed a separate recipe for Instant Dosa Mix Flour.

For making the traditional, fermented idli and dosa recipes, I have already shared detailed methods to make the batters with plenty of troubleshooting tips.

The texture of these instant idlis is like the fermented ones. But the taste is not like the fermented idlis. Though idli made from an instant idli mix flour are a savior on busy days.

Do use sour Curd (or sour yogurt) for preparing the idlis. With sour curd, there is a hint of sourness in the idlis. You can also use Buttermilk.

As mentioned above, I am sharing the instant idli mix flour recipe as well making Instant Idli. Below you can see the soft and fluffy texture of the Instant Idli made with the homemade idli flour mix.

Storage

Store in a cool and dry place in your kitchen. You can opt to refrigerate or freeze the flour also.

When removing the idli flour, always use a clean dry spoon or a clean dry cup. If water or moisture seeps into the flour, it will get spoiled.

About Instant Idli Recipe

This instant idli recipe is a follow up on the homemade instant idli mix flour recipe that I have shared above. Since this a quick version, the idli has to be leavened by using a leavening agent and a sour ingredient.

For the leavening batter two ingredients are used:

An acidic ingredient – sour curd is the acidic ingredient which is used in the recipe and it works best.
A leavening agent – fruit salt (eno) is the leavening agent used. I would not suggest to use baking soda, as then you get soapy aroma in the idlis.

The recipe works very well and within 15 minutes you will have steaming hot idlis and that too instant. All you need is this homemade instant idli flour.

So you can prepare the idli flour and keep it stored at room temperature. The idli flour mix stays good for months.

The instant recipe makes use of 1 cup of this homemade instant idli mix flour only. 1 cup of flour yields 9 to 10 idli. But if you want you can even use 2 cups of idli mix flour.

The recipe yields really good soft and fluffy idlis. For an instant idli recipe, the texture of these idlis is too good.

The taste is not typically sour like the regular fermented idli, but these idlis are a better option for an instant recipe.

For more such recipes, you can check the official collection here: https://www.vegrecipesofindia.com/recipes/indian-breakfast-recipes/

You may also like this related recipe: https://hospitalitycareerprofile.com/food-recipes/indian-breakfast/tomato-omelette-recipe

• Since we are only using eno or fruit salt as the leavening agent, its best to check whether its fresh and active. If the eno is not fresh or active or past its shelf life, then the idlis will become dense.
• Avoid using baking soda as it gives a soapy aroma in the idlis.
• To check freshness, add about ¼ teaspoon fruit salt in 1 to 2 tablespoons of water and it should fizz and bubble. If it does not then the fruit salt is not active.
• The ratio of sour curd and water can always be played around with. For a more sour taste, you can even add ½ cup of sour curd and reduce the water accordingly.
• Also do note that these idlis cook faster than the ground & fermented idlis. So do keep a check while they are steaming.
• Make sure all your ingredients for the idli flour are fresh and within their shelf-life.
• Both the recipes for the Idli Mix Flour and the Instant Idli can be scaled according to your needs.
• Note that the approximate nutrition info is for the entire amount of homemade idli mix flour made from this recipe.

Suggestion

• Since we are only using fruit salt (eno) as the leavening agent, its best to check whether its fresh and active. If the eno is not fresh or active or past its shelf life, then the idlis will become dense. To check the freshness, just add about ¼ teaspoon fruit salt in 1 to 2 tablespoons of water and it should fizz and bubble. If it does not then the fruit salt is not active.
• The ratio of sour curd and water can always be played around with. For a more sour taste, you can even add ½ cup of sour curd and reduce the water accordingly.
• Also do note that these idlis cook faster than the idlis made with ground & fermented batter. So do keep a check while they are steaming.
• Serve these soft, light and fluffy instant idlis with any coconut chutney or sambar. You can even make mini idlis from this idli mix. I served idlis with beetroot chutney.