10-Minute Instant Idli Batter Recipe

Steps

1. 1
   Dry roast the semolina in a pan over low heat for about 2 minutes until lightly toasted, then turn off heat and let it cool.
2. 2
   Add the soaked, drained rice to a blender with about a cup of water and grind into a smooth, thick paste, being careful not to add too much water.
3. 3
   Transfer the rice batter to a bowl, add salt, yogurt, and the cooled roasted semolina, plus a little extra water if needed, and mix well.
4. 4
   Cover and let the batter rest for about 10 minutes so the semolina fully absorbs the moisture and the batter thickens.
5. 5
   Add the Eno fruit salt to the batter and stir quickly until it becomes bubbly and airy; use immediately without letting it sit.
6. 6
   Grease the idli mold plates with a little oil or ghee, then spoon the batter into each mold cavity.
7. 7
   Bring water to a boil in the idli steamer, place the filled idli plates inside, cover, and steam over medium heat for about 8-10 minutes.
8. 8
   Turn off the heat and let the idlis cool for a few minutes before removing them from the molds to prevent breaking.
9. 9
   Unmold and serve warm with coconut chutney; the idlis should be soft and fluffy like cotton.