Idli is a South Indian breakfast/tiffin recipe that is mostly gluten free and vegan. Idli is made with fermented lentils and rice mixture. However for instant idlis or no grind idli, we add yogurt to skip the fermentation process. Addition of baking soda, fruit salt or citric acid crystals are common too.
I'm having a tough time cooking these days and always avoid soaking, and grinding of the urad dal. So, I came up with this idli recipe. It does need fermentation but I did avoid yogurt and all other rising agents like baking soda, fruit salt etc.
Preparation Time: 5 mins
Cooking Time: 15 mins, for each batch
Fermentation Time: 8-10 hours
Makes about 15-18 idlis
Urad dal flour: 1 cup, store bought
Idli Rawa : 1.5 cups, store bought
Fenugreek powder: 1 tsp
Water: About 2 cups, more or less
Salt: As needed
Add about 2 cups of water to the urad dal flour and whisk well. You can use a hand blender or whisk to make the batter airy and frothy.
Add the idli rawa and fenugreek powder to the whisked urad dal batter. Fold in. You should not whisk now. Just mix it. Add water, if needed. The batter should be like a thick milkshake/smoothie consistency.
Keep the batter in a warm place overnight or for a minimum of 8-10 hours (this depends on the outside temperature too).
Before making the idlis, add salt and mix.
Grease the idli moulds and scoop out about 1.5 tbsp of batter to each mould.
Steam the idlis for about 15 mins.
Allow it cool for 5 mins. Once the steamer is cool enough to handle, remove the moulds and scoop out the steamed idli using a spoon or blunt knife.
Serve the idli hot with a side dish/dip of your choice.
Some side dishes that go well with idli are given below.
Ginger coconut chutney
Red chili chutney
Flax seeds and garlic dry chutney
Peanut Mint Chutney
Please refer here for all the tips and tricks to make idli.