Easy Rice Idli Recipe – South Indian Breakfast with Semolina

Last Updated on 2 months by Neha Deshmukh

Easy Rice Idli Recipe – South Indian Breakfast With Semolina

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, comforting breakfast doesn’t have to be complicated. Today, I’m sharing my go-to recipe for Rice Idli with a touch of semolina – it’s fluffy, flavorful, and surprisingly easy to make. I first stumbled upon this version years ago when trying to use up leftover rice, and it quickly became a family favorite. It’s a fantastic way to start the day, and honestly, it’s pretty satisfying any time!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a brilliant way to use up cooked rice, transforming leftovers into a delightful breakfast. The addition of semolina (rava) gives the idlis a lovely texture – slightly coarser than traditional idlis, but wonderfully soft. Plus, it comes together quickly, making it perfect for busy weekmornings. And who doesn’t love a good South Indian breakfast?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1?? cups cooked rice
• 1 cup rava / semolina / suji
• 1 cup water
• 1 cup curd
• ?? tsp salt
• ?? tsp eno fruit salt

(Servings: 10 idli | Cooking Time: 15 mins | Preparation Time: 10 mins | Difficulty: Easy)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Cooked Rice: Type and Texture

Any cooked rice will work – leftover basmati, sona masuri, or even brown rice. Just make sure it’s not overly sticky. Slightly separated grains are ideal. About 200-220g of cooked rice is a good estimate for 1?? cups.

Rava/Semolina/Suji: Choosing the Right Grind

I prefer using fine semolina (suji) for a softer texture. Coarse rava will work in a pinch, but your idlis might be a little more grainy. About 150-160g of rava is equivalent to 1 cup.

Curd/Yogurt: Full-Fat vs. Low-Fat & Regional Preferences

Full-fat curd gives the best flavor and texture, but low-fat works too. In South India, slightly sour curd is often preferred – it helps with the fermentation process. If your curd isn’t sour enough, you can let it sit out at room temperature for a couple of hours. About 240ml of curd is equivalent to 1 cup.

Eno Fruit Salt: Importance & Substitutes

Eno fruit salt is the secret to those light and fluffy idlis! It creates the air bubbles that make them so airy. If you don’t have Eno, you can use a mixture of baking soda and lemon juice (about ½ tsp baking soda + 1 tsp lemon juice).

Salt: Adjusting to Taste

I usually add about ¾ tsp of salt, but feel free to adjust it to your liking. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a blender, combine 1?? cups of cooked rice with 1 cup of water. Blend until you have a smooth, creamy paste. Don’t worry if it’s not perfectly smooth – a little texture is fine.
2. Pour the rice batter into a large bowl. This gives you room to work with as we add the other ingredients.
3. Now, dry roast 1 cup of semolina in a pan over low heat for about 5-7 minutes, until it smells fragrant. Let it cool completely before adding it to the bowl with the rice batter. This step is important – it removes the raw smell of the semolina.
4. Add 1 cup of curd and ?? tsp of salt to the bowl. Mix everything really well, and then beat the batter for a good 3 minutes. This incorporates air and helps create a lighter texture.
5. Cover the bowl and let the batter rest for at least 20 minutes. This allows the semolina to absorb the moisture and soften up.
6. Check the batter consistency. If it’s too thick, add a little water, a tablespoon at a time, until it’s a smooth, pouring consistency.
7. Just before you’re ready to steam, add ?? tsp of Eno fruit salt. Gently mix it in – don’t overmix! You’ll see the batter become frothy and bubbly. This is exactly what we want.
8. Grease your idli plates well with oil. Pour the batter into the idli molds, filling each cavity about ¾ full.
9. Steam the idlis on medium heat for 13 minutes. A good test is to insert a toothpick – if it comes out clean, they’re done!
10. Serve warm with your favorite chutney or sambar.

Expert Tips

• Don’t overmix after adding Eno: Overmixing will deflate the batter, resulting in dense idlis.
• Water Quality: Use filtered water for the best results.
• Steamer Check: Ensure your steamer has enough water before you start.

Variations

Let’s get creative!

Vegan Adaptation

Substitute the curd with plant-based yogurt (soy or coconut yogurt work well).

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you ensure your semolina is certified gluten-free.

Spice Level Adjustment (Optional)

Add a pinch of finely chopped green chilies to the batter for a little kick. My friend, Priya, loves adding a dash of asafoetida (hing) too!

Festival Adaptations (Ganesh Chaturthi, etc.)

During Ganesh Chaturthi, some families add a little grated coconut to the batter for a festive touch.

Serving Suggestions

Idlis are incredibly versatile! They’re fantastic with:

• Sambar: A classic South Indian lentil-based vegetable stew.
• Coconut Chutney: A creamy, flavorful chutney made with coconut, chilies, and spices.
• Onion Chutney: A tangy and spicy chutney made with onions, lentils, and spices.
• Poddi Chutney: A dry, roasted chutney that adds a lovely crunch.

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s tackle some common questions!

Can I make the idli batter ahead of time?

You can prepare the batter up to the point of adding the Eno fruit salt. Store it in the refrigerator and add the Eno just before steaming.

What if I don’t have Eno fruit salt? What can I use instead?

As mentioned earlier, a mixture of baking soda and lemon juice can work as a substitute.

My idlis are too hard. What went wrong?

Likely culprits are overmixing the batter after adding the Eno, or not enough moisture in the batter.

Can I steam the idlis in an Instant Pot?

Yes! Use the steam function and place a trivet in the Instant Pot. Add 1.5 cups of water and steam for 12-15 minutes.

What is the best chutney to serve with rice idli?

That’s a matter of personal preference! I love coconut chutney, but sambar and onion chutney are also fantastic choices.

Enjoy making these delicious Rice Idlis! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how they turn out in the comments below!