Idli premix recipe | How to make idli premix powder | Idly ready mix
By Latha on September 20th, 2022
Idli premix powder recipe explained with step by step pictures and a video. Using this idli premix you can prepare idlies easily by mixing the powder in water. This idli premix or ready mix is prepared using urad dal, beaten rice (poha) and idli rava. Idli ready mix powder comes in handy for beginners and bachelors. Serve these soft idlies with coconut chutney or sambar.
In this idli premix recipe I have used idli rava and urad dal in 2:1 proportion, which is needed as it is premix powder. I have not used soda in the recipe. You need to just add the water to the premix and ferment it to prepare soft idlies. However more fermentation time is needed. So plan it and mix the batter in advance.
I have also posted idli recipe using idli rice on my website. You can follow this recipe if you have idli rice.
You can find many idli recipes on this website like soft idli recipe using idli rava, pumpkin sweet idli, apple sweet idli, menthe idli, millets or siridhanya idli and cucumber idli. Visit our breakfast recipes section, to explore tasty breakfast recipes.
I have made a video on this idli premix recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 24 idlis
Ingredients: (measuring cup used = 240ml)
- 1 cup idli rava or rice rava
- 1/2 cup urad dal
- 1/2 cup beaten rice or poha
- Salt as per your taste
Instructions for making idli premix:
- Roast the urad dal for a while or until hot.
- Once cool, grind it into a fine powder.
- Transfer it into a container. You can sieve it to get the fine flour.
- Followed by grind the beaten rice (avalakki) into a fine powder.
- Add it into the same container.
- Finally add the idli rava.
- Give a good mix.
- Store it in an airtight container.
- To make the idlies, take the required amount of premix in a container.
- Add the required water (around 1.5 times). Prepare a lump free batter, which is slightly thinner than regular batter.
- Ferment it for 12 - 13 hours.
- Next day morning you can see the batter has raised. Add in salt.
- Grease the idli plates with oil or ghee and drop the batter to the idli moulds.
- Steam it for 10 - 12 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis.
- Serve it with chutney or sambar. With 1/2 cup of idli preamix (120 ml), I prepared 8 idlies.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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