Instant Idli is a soft and fluffy idli that’s super quick to make! It’s made with semolina or sooji batter and takes only 30 minutes, so no need to wait for fermentation. I add a special ingredient to the idli batter, making them stay fluffy and moist even after they cool down. This recipe is a great alternative to the traditional idli made with rice and dal, which needs more than 8 hours of fermentation. I also have a special peanut chutney recipe to share that’s easy to make and tastes awesome with the idli. Give it a try – you’ll love it!
The key to making instant rava idli at home are
- Firstly, I use coarse rava (sooji) for idli batter, as it gives a porous texture to the idli. Alternatively, you can use idli rava.
- I add boiled potatoes to the idli batter, which helps make the idli fluffy and moist for a longer period. Instead of boiled potatoes, you can roast sooji in 1-2 tbsp of ghee.
- I would highly recommend using sour curd or yogurt, as it not only adds a sour taste to the idli but also helps hasten the fermentation reaction. If you do not have it, you may add 2-3 tsp of lemon juice to achieve the desired sourness.
- Idli batter should have a slightly thick and pouring consistency. Add water gradually while preparing the batter. I also add a special tadka to the idli batter, enhancing the taste and keeping the idli moist after it cools down.
- To make instant idli, I add eno to the batter, which can be replaced with ½ tsp of baking soda. However, eno yields better results.
- Lastly, steam the idli on high-medium flame for 12-15 minutes. Do not steam it on low flame. Also, idli tastes great when served hot with chutney.
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Recipe video
Instant idli recipe | rava idli recipe | instant suji idli
Ingredients
For instant idli
- 1 cup suji - coarse rava
- 1 medium size boiled potatoes
- 1 cup curd
- Salt to taste
- 1 +3/4 cup water or as required
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 3-4 chopped green chilli
- Some curry leaves
- Pinch of hing
- ½ cup coriander leaves
- 1 tsp eno fruit salt
- 1 tsp lemon juice
- Oil for greasing
For peanut chutney
- ¼ cup peanut
- ¼ cup roasted chana dal
- 2 green chilli
- 1 small size tamarind
- Salt to taste
- ½ cup water
Chutney tempering
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp urad dal
- 1 dry red chilli
- Some curry leaves
Instructions
Making Instant Idli
- In a mixing bowl, add 1 cup of sooji.
- Now, in a mixer jar, add 1 medium-sized boiled potato, 1 cup of sour curd, 2 chopped green chilies, 1 inch of ginger, and salt to taste. Without adding water, grind it.
- Then add the ground batter into the sooji and mix well. Also, whisk it for 2 minutes so that air particles incorporate into it, making it light and fluffy.
- Cover and let the batter rest for 15-20 minutes.
- Now, the sooji has puffed up, and the batter has become slightly thick. Add 2-3 tbsp of water and adjust the batter consistency to medium-thick, with a ribbon-like pouring consistency.
- In a tadka pan, add oil, mustard seeds, chana dal, urad dal, chopped curry leaves, and asafoetida. Sauté until the dal turns slightly golden brown. Switch off the gas and add the tadka into the idli batter. Also, add coriander leaves and mix well.
- Now, add Eno and lemon juice. Mix well.
- Grease the idli stand with oil and pour the batter into it. Preheat the steamer for 5 minutes.
- Place the idli stand in it and steam the idli for 12-15 minutes on high-medium flame.
- The idli is properly steamed; check with a knife. Take out the idli stand from the steamer and let it cool down slightly.
- Serve soft and fluffy instant rava idli with peanut chutney.
Making Peanut Chutney
- In a mixer jar, add peanuts, roasted chana dal (daliya), green chili, tamarind, salt, and water. Grind it into a smooth paste. Transfer the ground chutney into a mixing bowl. In a tadka pan, add oil, mustard seeds, urad dal, dry red chili, and curry leaves. Sauté it. Add the tempering to the chutney and mix well.
- Peanut chutney is ready to serve with idli.
Notes
- Use slightly coarse sooji rava for the idli batter.
- Adding boiled potato helps make idlis fluffy, soft, and moist for a longer time.
- Whisk the idli batter for 2-3 minutes until it becomes light and fluffy.
- Allow the batter to rest for 15-20 minutes.
- The idli batter should have a thick and ribbon-like pouring consistency.
- Tadka adds flavor and helps keep the idlis moist after they cool down.
- Steam the idlis on high flame for 12 minutes.
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