Instant Rice Idli Premix

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Idli is a round, steamed cake traditionally made of lentils and short-grain rice. Not to mention, it is one of the healthiest breakfast recipes of Indian cuisine and a staple food of South India. Authentically, idli is made using a semi-thick fermented batter made of urad dal and short grain rice; however, fermenting the batter is a long process and you need to plan ahead a day or two to have idlis. So, just in case you have sudden cravings for idli and you don't have the fermented batter ready, that is the time when this INSTANT IDLI PRE-MIX comes handy. All you need to do is, mix it with some water, rest the batter for 15 minutes and add in some fruit salt just before steaming. And lo, the soft and fluffy idlis are ready in no time. Making this idli premix is very easy...just follow the instructions below and keep it stored for about a month. 






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INGREDIENTS

  • Idli rice - 3 cups
  • Skinned urad dal - 1 cup
  • Poha/flattened rice - 1/2 cup
  • Methi dana/fenugreek seeds - 2 tsp



METHOD

  • In a bowl, combine all ingredients except poha and wash them 3 to 4 times until water runs clear.
  • Drain the water and spread the dal and rice on a dry kitchen towel.
  • Let them dry for 3 to 4 hours under fan.
  • Once dried, slightly roast the mixture along with poha in a pan over low heat. The dal and rice should not get browned or change color. Dry them only for 5 to 7 minutes.
  • Transfer to a plate and let the mixture cool down completely.
  • Once cooled, grind the mixture to a fine powder. 
  • Strain through a fine mesh.
  • Store this mixture in a glass bottle for about a month.
To Make Instant Idli from the Premix
  • Take a cup of premix and add some salt to taste.
  • Add in some water little by little, around 1 and 1/4 cup to 1 and 1/2 cups.
  • Mix nicely until it resembles a batter of fermented idli batter consistency.
  • Rest it for 15 minutes, after which if the batter seems very thick, add about a tbsp or two of more water and adjust the consistency.
  • Meanwhile bring some water to a boil in a steamer and grease the idli moulds.
  • Just before pouring the batter to moulds, add 2 tsp of eno fruit salt to the batter and give a nice mix.
  • Immediately pour the batter in idli moulds and pop in for steaming.
  • Idlis would be steamed in about 8 to 10 minutes.
  • Cool down completely before unmoulding. Enjoy with your favorite chutney and sambar.









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