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Instant Idli Mix

get soft fluffy idlis injust 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, lunch, snacks
Cuisine Indian

Equipment

  • Pan for roasting the flour
  • Mixer grinder for grinding the lentil and flattened
  • rice idli maker for idli

Ingredients
  

  • 2 cups rice flour
  • 1 cup urad dal
  • 1/2 cup flattened rice poha
  • 1 tbsp methi dana fenugreek seeds
  • salt as per taste
  • 2 tbsp curd
  • oil for greasing idli stand
  • water as required
  • 1 tbsp fruit salt/ baking soda

Instructions
 

Preparing Instant IdliMix

  • Take a pan and add 1 cup of urad dal in it.
  • Roast it for 2-3 minutes on low- medium flame. Take it out on a plate.
  • Now, roast flattened rice(poha) for a minute. Take it out on a plate.
  • Roast 1 tsp of fenugreek seeds(methi dana) for a minute.
  • Put all three things in agrinder.
  • Grind well to make a fine powder.
  • Again, take a pan and add 2 cups of rice flour to it. Roast for 2 minutes on low medium flame.
  • Mix rice flour along with the prepared powder. Mix it well.
  • Instant Idli mix is ready. Store it in an airtight container for about 2 months in the refrigerator.

Preparing Idli with the Instant Idli Mix

  • Take 2 cups of Idli mix in a bowl.
  • Add salt according to your taste to it.
  • Add 2 tbsp of curd in it.
  • Mix it well. With the help of water, make a batter neither too thick nor runny.
  • Allow the batter to rest for 5 minutes.
  • After 5 minutes, mix the batter again and if needed add 1-2 tbsp of water.
  • Grease the idli molds with oil and put the water in steamer to boil.
  • Add 1 tsp of fruit salt to the mixture and mix well by mixing in one side only.
  • Fill the molds with the batter.
  • Steam them on a medium flame for 10-15 minutes. Check-in between with the tooth pick or knife.
  • If done, take out the molds and allow it to cool down completely.
  • Take out the idli's with the help of a knife.
  • Serve with sambar o rcoconut chutney.

Notes

  • This mix is only for the making of idli's, not for dosa.
  • Store it in an airtight container for 2 months in the refrigerator.
  • You can replace fruit salt with baking soda.
  • Put the batter in the molds immediately after adding fruit salt/ baking soda.
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