Idli Recipe With Rice Flour: A Delicious South Indian Breakfast

June 24, 2023 Post a Comment

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Instant Idli (Steamed Rice Flour Dumplings) Masala Vegan from masalavegan.com

Description

Idli is a popular South Indian breakfast dish made from fermented rice and lentil batter. Traditionally, idli is made using whole urad dal and idli rice, but this recipe uses rice flour instead of idli rice. The result is a fluffy and delicious idli that is easy to make and perfect for a quick breakfast or snack.

Prep Time

Preparation for this idli recipe with rice flour takes only 10 minutes, but the batter needs to be fermented for 8-10 hours, so plan ahead.

Cook Time

The cooking time for idli with rice flour is approximately 10-15 minutes.

Ingredients

2 cups rice flour
1/2 cup urad dal flour
1/2 tsp salt
1/2 tsp baking soda
2 cups water
Oil for greasing the idli plates

Equipment

Idli plates with stand
A large mixing bowl
A whisk or spoon for mixing
A steamer or pressure cooker

Method

In a large mixing bowl, add the rice flour, urad dal flour, salt and baking soda. Mix well.
Add water slowly to the flour mixture and whisk it into a smooth batter. The batter should be of pouring consistency, neither too thick nor too thin.
Cover the bowl with a lid or a plate and let it ferment for 8-10 hours or overnight.
The next day, check the batter. It should have risen and become fluffy. Mix it well with a spoon or whisk.
Grease the idli plates with oil and pour the batter into each cavity, filling it up to 3/4th of the plate.
Place the idli plates in a steamer or pressure cooker with water in the bottom. Steam for 10-15 minutes or until the idlis are cooked.
To check if the idlis are cooked, insert a toothpick or a knife in the center of the idli. If it comes out clean, the idlis are ready.
Remove the idli plates from the steamer or pressure cooker and let them cool for a minute.
Using a spoon or a knife, gently remove the idlis from the plates.
Serve hot with coconut chutney and sambar.

Notes

You can use store-bought rice flour and urad dal flour or grind them at home.
If you live in a cold climate, keep the batter in a warm place to ferment, such as near a warm stove or in an oven with the light on.
Leftover batter can be stored in an airtight container in the refrigerator for up to 3 days.
If you don't have idli plates, you can use small bowls or cups to steam the idlis.

Nutrition Info

One idli made from this recipe contains approximately:

Calories: 65
Carbohydrates: 13 g
Protein: 2 g
Fat: 0 g
Sodium: 138 mg
Potassium: 27 mg
Fiber: 1 g
Sugar: 0 g

Recipe Tips

For a variation, you can add finely chopped vegetables like carrots or peas to the batter before steaming.
If you don't have urad dal flour, you can use whole urad dal soaked overnight and ground to a fine paste.
You can also add a pinch of fenugreek seeds to the batter while soaking to enhance the flavor.
You can use leftover idlis to make a quick snack by cutting them into small pieces and sautéing them with some spices and vegetables.

With this easy idli recipe with rice flour, you can enjoy a delicious and healthy breakfast every day with minimal effort. So, try out this recipe and enjoy the fluffy and flavorful idlis with your favorite chutney and sambar.