Instant Idli Mix Recipe – Urad Dal & Poha Blend

Last Updated on 2 months by Neha Deshmukh

Instant Idli Mix Recipe – Urad Dal & Poha Blend

Hey everyone! If you’re anything like me, you love a good idli. Soft, fluffy, and perfect with sambar and chutney… what’s not to love? But sometimes, life gets busy, right? That’s where this instant idli mix comes in. It’s a total game-changer, and honestly, once you make a batch, you’ll wonder how you ever lived without it! I first made this when my sister was visiting and we wanted idlis but didn’t have time for the full soaking and grinding process. It was a lifesaver!

Why You’ll Love This Recipe

This instant idli mix is all about convenience without compromising on taste. It’s perfect for busy weeknights, unexpected guests, or just when you’re craving idlis but don’t want the fuss. Plus, it stores beautifully, so you always have a quick and easy breakfast or snack option on hand. It makes about 25 idlis, so it’s great for families or meal prepping.

Ingredients

Here’s what you’ll need to whip up this magic mix:

• 1 cup Urad Dal (Split Black Gram)
• ½ cup Poha (Flattened Rice) – I’ll talk more about the best type of poha below!
• 2 cups Rice Flour
• 1 tsp Salt
• ½ tsp Baking Soda
• To prepare idlis: 2 cups Instant Idli Mix, 1 cup Curd, and Water as required.

Ingredient Notes

Let’s chat about the ingredients for a sec. Getting these right makes all the difference!

Urad Dal: Significance & Quality

Urad dal is the star of the show! It gives idlis their signature softness and fluffiness. Make sure you’re using good quality, split black gram (urad dal) that’s fresh. It should be a creamy white color.

Poha: Type & Regional Variations

Poha adds a lovely texture to the idlis. I prefer using medium-grain poha, but you can experiment! In Maharashtra, they often use a thicker variety, while in South India, a finer poha is common. About ½ cup (approximately 50-60 grams) works perfectly.

Rice Flour: Choosing the Right Grain

Rice flour provides structure. You can use regular rice flour, or for a slightly different flavor, try using idli rice flour. Avoid using very coarse rice flour, as it can make the idlis grainy.

Baking Soda: Importance of Freshness

Baking soda is what gives the idlis their lift. This is important: make sure your baking soda is fresh! Old baking soda won’t work as effectively. About ½ tsp (approximately 2-3 grams) is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the urad dal in a pan over medium heat. Keep stirring until it becomes fragrant – this usually takes about 5-7 minutes. You’ll start to smell that lovely nutty aroma!
2. Next, add the poha to the pan and roast it lightly for another 2-3 minutes. We don’t want it to brown, just get a little crispy.
3. Take the roasted dal and poha off the heat and let it cool completely. This is crucial!
4. Once cooled, grind the mixture into a fine powder using a blender or food processor. Then, sift it through a fine-mesh sieve to remove any larger particles.
5. In a large bowl, combine the sieved powder with the rice flour, salt, and baking soda. Mix everything really well until it’s evenly distributed.
6. Transfer the instant idli mix to an airtight container or a ziplock bag. This will keep it fresh for up to 2 months!

Now for the idlis themselves:

1. When you’re ready to make idlis, mix 2 cups of the premix with 1 cup of curd and enough water to form a smooth, flowing batter. The consistency should be similar to pancake batter.
2. Grease your idli molds well with oil.
3. Pour the batter into the molds, filling them about ¾ full.
4. Steam the idlis for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
5. Let them cool slightly before removing them from the molds.

Expert Tips

• Roasting is Key: Don’t skip the roasting step! It enhances the flavor and helps the mix stay fresh longer.
• Cooling Completely: Seriously, let the roasted dal and poha cool completely before grinding. Otherwise, the heat can affect the texture.
• Sieving Matters: Sieving ensures a smooth batter and fluffy idlis.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt (like almond or soy yogurt) for a vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have severe allergies.
• Spice Level Adjustment (Optional): Add a pinch of asafoetida (hing) to the mix for a subtle savory flavor. My grandma always did this!
• Festival Adaptations (Ganesh Chaturthi, etc.): During Ganesh Chaturthi, some families add a little bit of grated coconut to the batter for extra richness.

Serving Suggestions

Serve your fluffy idlis hot with a generous helping of coconut chutney and sambar. A little bit of pickle on the side is also amazing!

Storage Instructions

Store the instant idli mix in an airtight container in a cool, dry place for up to 2 months. Once you’ve made the idlis, you can store leftovers in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

FAQs

What is the shelf life of this instant idli mix?

The mix will stay good for up to 2 months if stored properly in an airtight container.

Can I adjust the quantity of baking soda?

Yes, but be careful! Too much baking soda can give the idlis a soapy taste. ½ tsp is usually perfect.

What type of poha works best for this recipe?

Medium-grain poha is my go-to, but you can experiment with different types to see what you prefer.

Can I make dosa batter with this mix?

While you can add a little extra water and ferment it, it won’t be quite the same as a traditional dosa batter. It will be more like a quick dosa.

How do I adjust the water quantity for different consistencies?

Start with a little water and add more gradually until you reach a smooth, flowing batter. It should be similar to pancake batter.