Rice Idli

Enjoy the soft magic of Idli Instant Mix, with every bite offering pure and fluffy perfection.

20 minutes

Ingredients:

  • 320 ML water 2¼ cups.
  • 1 tbsp oil for batter.
  • Appropriate amount of oil.

Instructions:

  1. Put to boil approx. 1 litre (6½ cups) water in a large steaming vessel or pressure cooker. Empty contents of pack in a bowl, add 320 ml (2¼ cups) water and 15 ml (1 tbsp.) refined edible oil. Stir to a smooth batter. Cup size: 150 ml.
  2. Lightly grease idli moulds with oil. Stir batter gently and pour (2½ tbsp.) into each mould.
  3. Place idli moulds inside the steaming vessel. Cover and steam on high heat for 20 minutes. If pressure cooker is used, do not apply weight/ whistle. Serve steaming hot idli (fluffy side up) with sambar and coconut chutney. Tip: for a tasty variation, cut idlis into halves and deep fry them. Sprinkle swaaditi chat masala and serve hot with tomato ketchup.

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