Last Updated on 2 months by Neha Deshmukh

Instant Idli Recipe – Quick Urad Dal & Poha Batter

Introduction

Okay, let’s be real – sometimes you just crave soft, fluffy idlis, but the thought of the whole overnight fermentation process feels… daunting? I totally get it! This instant idli recipe is my go-to when I want that comforting South Indian breakfast (or dinner, no judgement!) without the wait. It’s surprisingly easy, and honestly, tastes pretty darn close to the traditional version. I first stumbled upon this when I was a student and needed a quick, satisfying meal, and it’s been a lifesaver ever since.

Why You’ll Love This Recipe

This instant idli recipe is a game-changer for a few reasons:

• Speed: Ready in under 30 minutes – perfect for busy mornings or sudden cravings.
• No Fermentation: No overnight soaking, grinding, or waiting!
• Simple Ingredients: You likely have most of these in your pantry already.
• Deliciously Soft: Despite being instant, these idlis are wonderfully soft and fluffy.

Ingredients

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

• 2 cups rice flour
• ?? cup urad dal (split black gram)
• ?? cup thick poha (flattened rice)
• ?? teaspoon salt
• ?? cup sour curd (yogurt)
• ?? – ?? cup water
• ?? teaspoon eno or fruit salt

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Urad Dal Varieties & Roasting

Urad dal is the heart of that classic idli flavour. You can use whole urad dal or split urad dal (the one with the skin removed). I prefer split urad dal for this recipe as it grinds finer. Roasting it lightly (about 2 minutes on low heat) brings out a lovely nutty aroma and helps with digestion. Don’t skip this step!

Poha: Choosing the Right Type

Thick poha (also called bara poha) is key here. The thinner varieties won’t give you the same texture. It adds a subtle sweetness and helps create a light and airy idli.

Rice Flour: Texture & Alternatives

I recommend using regular rice flour, not the fine powder used for dosa. A slightly coarser texture works best. You can make your own rice flour by grinding raw rice, but store-bought is perfectly fine for convenience.

The Importance of Sour Curd

Sour curd (yogurt) is crucial! It adds tanginess and helps activate the eno/fruit salt. If your curd isn’t sour enough, leave it out at room temperature for a few hours to sour it up.

Eno/Fruit Salt: What It Does & Substitutes

Eno or fruit salt is the magic ingredient that makes these idlis rise without fermentation. It reacts with the curd to create carbon dioxide bubbles. If you don’t have it, you can try baking soda (about ¼ teaspoon), but the results won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the instant idli mix: First, roast the urad dal on low heat for about 2 minutes. Then, add the poha and roast for another minute. Let it cool slightly, then grind it all into a fine powder. Sieve the mixture to remove any lumps and mix it well with the rice flour and salt.
2. Store the mix: Pop the idli mix into an airtight container. This makes mornings even faster! It’ll keep for a couple of weeks.
3. Make the batter: When you’re ready to make idlis, combine 1 cup of the idli mix, the sour curd, and water. Start with a little less water and add more gradually until you get a thick, lump-free consistency. It should be a bit thicker than dosa batter.
4. Add the Eno: Right before you’re ready to steam, add the eno or fruit salt and quickly mix it in. Don’t overmix! You’ll see the batter start to fizz up.
5. Steam it up: Grease your idli molds well. Pour the batter into the molds, filling them about ¾ full. Steam for 10-12 minutes.
6. Serve & Enjoy: Let the idlis cool slightly before removing them from the molds. Serve hot with your favourite coconut chutney or sambar!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Idli Texture

• Don’t overmix the batter after adding the eno. You want to keep those air bubbles intact.
• Use good quality rice flour. It really does make a difference.
• Ensure your steamer is hot before adding the idli molds.

Troubleshooting Batter Consistency

• Too thick? Add a little more water, a tablespoon at a time.
• Too thin? Add a tablespoon of rice flour.

Steaming Techniques for Soft Idlis

• Use a well-fitting lid on your steamer. This traps the steam and ensures even cooking.
• Don’t open the lid during steaming. It releases the steam and can affect the texture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Instant Idli

Substitute the curd with plant-based yogurt (like cashew or soy yogurt). It works beautifully! My friend, Priya, swears by cashew yogurt for the richest flavour.

Gluten-Free Instant Idli

This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustment (Adding Chilies)

Add a pinch of red chili powder to the batter for a little kick. My family loves a bit of spice!

Rava Idli Adaptation

You can replace half of the rice flour with semolina (rava) for a slightly different texture.

Festival Adaptations (Ganesh Chaturthi)

During Ganesh Chaturthi, some families add a pinch of turmeric powder to the batter for a vibrant yellow colour.

Serving Suggestions

Idlis are incredibly versatile! Here are a few of my favourite ways to serve them:

• With coconut chutney (a classic!)
• With sambar
• With a dollop of ghee and a sprinkle of podi (gunpowder)
• As a snack with a cup of chai

Storage Instructions

Storing Idli Mix

The idli mix can be stored in an airtight container at room temperature for up to 2 weeks.

Storing Idli Batter

It’s best to make the batter fresh, but you can store leftover batter in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency.

Reheating Idlis

Reheat leftover idlis by steaming them for a few minutes or microwaving them with a splash of water.

FAQs

Let’s answer some common questions:

What is the best type of rice flour to use for instant idlis?

Regular rice flour is best. Avoid the super-fine powder used for dosa.

Can I make the idli mix ahead of time? How long will it keep?

Yes! The mix will keep in an airtight container for up to 2 weeks.

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

You can try ¼ teaspoon of baking soda, but the idlis won’t be as fluffy.

My idlis are too hard. What went wrong?

Likely, the batter was too thick, or you oversteamed them.

Can I use this batter to make Dosa?

While you can try, the batter is too thick for a crispy dosa. It will be more like a soft pancake.