Bread Idli Recipe: Some people had asked for the bread idli recipe. So I’m including the recipe now. I made bread idli for the first time almost 5 years ago, and I still make it every now and then. It’s one of the simplest idlis to make. Though nothing beats the taste and texture of idli made the traditional way, I always prefer the ground fermented idli batter. However, when you need a quick and easy breakfast solution, these instant recipes come in handy.
Idlis are a traditional South Indian breakfast dish. Idli and its preparations come in a variety of flavours. Idlis are traditionally made with rice and urad dal. Rice and urad dal are both ground to a fine batter. The batter is usually left to ferment overnight. Essentially, the authentic procedure, which requires a significant amount of time and effort. However, instant idlis are prepared to avoid all of these time-consuming steps. Bread idli recipe is one such idli variation.
Furthermore, instant bread idlis are the simplest instant idli recipe of all instant idli recipes. Basically, combine the grated bread with the idli rava and curd to make the idli batter. If you don’t want to use it, replace it with lemon juice and water. Furthermore, there is no fermentation step because baking soda is used to speed up the fermentation process. When the batter is finished, steam it in an idli cooker to make soft and fluffy idlis. Finally, serve these soft and spongy idlis with your favourite chutney or sambar recipe. Personally, I recommend making simple coconut chutney or hotel style coconut chutney.
In addition, I got the idea for the bread idli recipe from my posts on poha idli and bread dosa. Basically, in this bread idli recipe, I combined both recipes to create an easy and quick bread idli recipe. To be honest, my sister came up with the idea for the bread idli recipe. This idea piqued my interest, and I wanted to get started right away. After the stuffed idli recipe, this is my new favourite idli recipe. Furthermore, bread idli can be made faster than poha idli and sabudana idli. Poha took nearly 20 minutes to soak, whereas bread soaked in 10 minutes.
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Bread Idli Recipe Card:
Bread Idli Recipe
- 4 bread slices (white / wholegrain) (white / wholegrain)
- 1cup idli rava / rice rava
- salt to taste
- 1 cup thick curd (preferably sour)
- 1½ cup water (or as required)
- pinch of baking soda
- oil to grease idli plate
- First, cut the sides of the bread slices. This aids in the preparation of white idlis.
- Moreover, grind to a fine powder, similar to bread crumbs.
- then put the bread crumbs in a large mixing bowl
- Add a cup of idli rava as well.
- Add salt to taste, as well as a cup of thick curd.
- additionally, provide a good mix
- Add water as needed to achieve the desired idli batter consistency.
- Also, add 1/4 cup of water above the batter to keep it from drying out. Don't worry if your battery is wet; bread and idli rava will absorb the moisture.
- Allow the batter to rest for 20-30 minutes.
- Then, give it a good mix and, if necessary, add some water.
- The consistency of the idli batter should be adjusted.
- Just before steaming, add a pinch of baking soda and whisk until frothy.
- Brush the plates with oil and immediately pour the batter into the idli plate. The batter should not be rested.
- As with other idlis, steam it for 8-10 minutes on medium heat. Allow it to rest for 5 minutes before unmoulding.
- Serve with coconut chutney and sambar on the side.
- First and foremost, always add baking soda / eno fruit salt just before steaming.
- In addition, if you are preparing a large quantity, you can add baking soda in batches and steam them.
- Furthermore, you can prepare the batter ahead of time and store it in the refrigerator. Remember to add baking soda just before steaming.
- Finally, steam the idlis on medium heat until they are soft.
What can I substitute for Eno in idli?
This plain rava idli recipe without eno is even simpler, but the texture is more soft and airy. The use of baking powder is the key to this soft and delicious plain rava idli recipe. We add a little baking powder to this plain rava idli, along with a pinch of baking soda, to take it to the next level.
Is it safe to eat instant idli mix?
Instant Idli Mix is a healthy, easily accessible powder that can be used to make idli (South Indian rice-based pancake) batter in minutes. The instant idli mix contains all of the necessary ingredients in the proper proportions. Simply add water in the proper proportions and thoroughly mix.
How can I ferment idli batter quickly?
After fermenting, add 1/4 teaspoon baking soda or baking powder to the ground batter. It will aid the batter’s ability to raise well in cold weather. Adding poha or cooked rice while grinding also aids in the speed of fermentation. Ferment for at least 24 hours.
Can we use baking powder to make idlis?
If your batter did not ferment properly and you need Dosa, instead of water, mix in a small amount of sour butter milk or curd with the batter before making the Dosa. If the idly becomes hard, mix in a small amount of baking powder (about 1/4 teaspoon) and beat well. While grinding, it adds more volume to the batter.
Is it possible to use baking soda in idli?
Can I refrigerate the batter overnight and make rava idli the next morning? You certainly can. However, just before steaming, add eno or baking soda. The batter will thicken as well, so add a few tablespoons of water and mix thoroughly before steaming.
How long does idli take to cook?
Steam the idlis for 10 to 15 minutes. Over steaming will make them dry. Insert a knife after 10 minutes. If it comes out clean, then your idlis are ready.
Why do idlis flatten?
If your idlis are too flat, there could be two reasons for this. One, the batter contains too much urad dal, and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine; however, adding too much water will result in flat idlis, which there is no way to fix.
Is idli soda and baking soda the same thing?
Yes, they are the same. Baking soda, or sodium bicarbonate, is a chemical compound with the formula NaHCO3.
What is the best way to fix sticky idli?
A peeled onion in the centre of the idli batter aids in the fermentation process. – Urud dal for idlis must be ground finely, as opposed to rice, which must be ground coarsely. When steamed, the idlis tend to stick to the dish if the rice is ground to a paste.
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