“Instant Rice Idli with Raw Tomato Chutney can be made on quick weeknight in under 30 mins”

Instant Idli is made using urad dal flour, rice flour and poha which is then formed into a batter. The batter gets it fluffyiness from eno fruit salt.

How to Make Instant Rice Idlies:

• Take all ingredients in a blender, powder it.
• Mix water to form a thick batter.
• Add in lemon juice and eno salt and mix well.
• Pour it into moulds and steam

How to Store Instant Idlies:

You can powder the dry ingredients together in a blender and store in a air tight container. When needed you can take the required amount of powder in a bowl, mix water and make idlies.

THESE INSTANT RICE IDLIES ARE

• no soaking and grinding
• no fermentation required
• Easy to make
• Needs just minimum ingredients
• can be made in a instant

Instant Idli with Raw Tomato Chutney

Recipe Source: Ruchis kitchen Instant Idlies which can be made in less than 30 mins. This requires no fermentation. Very easy to make on busy weeknights.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

servings

Course: Breakfast

Cuisine: Indian

Servings: 4 servings

Aarthi

Author: Aarthi

Ingredients

FOR INSTANT IDLI

• Rice Flour - 1 cup
• Poha / aval - 1/4 cup
• Urad dal flour - 1/2 cup
• Water as needed
• Salt to taste
• Lemon - 1/2 lemon
• Eno fruit salt - 1.5 tsp
• Fenugreek powder / vendaya podi - 1/4 tsp

FOR RAW TOMATO CHUTNEY:

• Tomato - 2
• Tamarind - 1 tsp
• Garlic - 5 to 6 cloves
• Dry Red chillies - 4 to 5
• Kashmiri red chillies - 3 to 4
• Jaggery - 2 tsp
• Salt to taste

FOR SEASONING:

• Gingelly oil - 3 tblsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Dry red chilli - 1
• Curry leaves a sprig

Instructions

FOR INSTANT IDLI

• Take poha, urad dal powder, rice flour, fenugreek powder and salt in a blender and powder fine.
• Now take it in a bowl.
• Add water little by little and make it into a thick batter.
• Add in lemon juice, eno fruit salt and mix well.
• Grease idli moulds. Spoon the batter into the moulds and place in idli steamer. Steam for 8 to 10 mins.
• Remove from the moulds and serve.
• For chutney. Take all ingredients in a blender and puree till smooth.
• Take it in a bowl. Make seasoning by heating oil and frying all ingredients.
• Pour the seasoning in to the chutney and mix.
• Serve.

Notes

1)For best results use citric acid instead of lemon juice.
2)Using eno fruit salt is important. Don't skip it.
3)You could grind the powder in advance and store in a container and use as needed.

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Pictorial:

1)Take poha in a blender

2)Add rice flour

3)Add urad dal flour

4)Add in fenugreek powder

5)Add salt

6)Take it in a bowl

7)Add water little by little and make it into a smooth batter

8)Like this

9)Add lemon juice

10)Add in eno fruit salt

11)Mix well

12)The batter will get light and foamy

13)Take idli plates and grease it lightly with oil

14)Greasing will ensure idlies comes out of the mould.

15)Pour idli batter into the moulds

16)Stack the plates

17)Place in steamer and steam

18)Like this

19)Now lets make chutney. Take garlic in a blender

20)Add in tomatoes

21)Add in dry red chillies

22)Add in some jaggery

23)Add salt

24)Puree till smooth

25)Spoon it into a bowl

26)Make seasoning by heating oil, add all ingredients and let it sizzle.

27)Pour seasoning in and mix

28)Serve