Tuesday, 4 August 2015

Instant Besan Idli / KadalaiMavu Idli !

No south Indian will be bored of Idlis though they eat them daily. The soft and spongy hot idlis with a spicy chutney are everyone's alltime favourite.  But sometimes grinding idli batter and fermenting it in cold countries is a challenge and we dont get to eat idlis daily. So I kept exploring different types of  instant Idlis to satiate my cravings. One such instant sponfy idli is this. It is an adaptation from the Gujarati Dhokla with some variations. 
Other instant Idlis on the blog are

  • 1 cup Besan
  • 1 tbsp Rava (Semolina)
  • 1/4 cup grated carrot
  • 2 tbsp chopped coriander
  • salt as needed
  • 1/4 cup Curd / Yogurt
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp Cumin Seeds
  • a pinch of Hing
  • a pinch of turmeric
  • 2 tsp Urad Dal
  • 1 Green chilli (Finely Chopped)
  • 1 tsp Eno (or Soda bi carb + Lemon Juice)

  • Take the besan in a bowl, add semolina, salt , carrot and coriander, yogurt etc.
  • Add water and make into a smooth batter(like dhokla batter)

  • Heat oil in a pan and add mustard seeds. and urad dal.
  • When dal turns brown and mustrad crackles add jeera, hing and gren chilis and turn offf stove.
  • Pour this tadka to the batter and mix well.

  • Mix the tadka and the batter consistency should look something like below.
  • Grease idli moulds and keep ready. Add eno to the batter and mix well , the batter will start frothing and increase slightly

  • Quickly pour into idli moulds and steam for 10 - 12 minutes. Insert a tooth pick in a idli and if it comes out clean then they are done.
  • Run a butter knife around the idlis and take them out.


  • Do not steam it more time else you wont get spongy idlis.
  • You can also add peas and any other veggies you want in this ot totally skip the veggies.
  • Serve with MINT CORIANDER CHUTNEY or any chutney of your choice.
  • If your besan is already coarse you can skip the semolina.

With Love,

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