Idli, also known as Indian rice cakes in English, is a popular Indian breakfast dish originating from the southern part of India. It is a vegan and gluten-free rice and lentil cake made with fermented batter and steamed in a cooker or idli steamer.
It is very convenient and easy to make idli in the instant pot by using its steam function and steaming them.
It is served with hot lentil stew known as sambar, coconut chutney, and at times tomato chutney.
Just like dosa, it is a breakfast item, but it is no longer limited to being eaten for breakfast. It is also enjoyed as a lunch, dinner, and weekend brunch.
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Ingredients
Idli or Indian rice cakes are made with only 2 main ingredients. Urad dal, also known as Bengal gram dal and idli rice. They are soaked in water for few hours and then blended into a smooth batter along with some salt.
You will also need some oil to grease the idli molds in which they are steamed. There is no need to add anything else like methi seeds (fenugreek seeds) to make soft, light, and fluffy idlis.
Instructions
To make idli at home, you need to first make the idli batter first. Check out this detailed post on how to make perfect idli batter in Vitamix. Soak the dal and rice in enough warm water for 10-12 hours and then blend it using a blender or in a wet grinder. Ferment the batter in a warm place for 12-14 hours.
Once the batter has risen in volume and you see bubbles in it, that means it is well fermented. It is crucial for the batter to be well fermented when you are making idli, or else it will not turn out soft and fluffy after steaming.
Pour some water into the instant pot liner and press the saute mode until it shows "more". Allow the water to boil and in the meantime, you can prepare the idli stand.
Apply a thin layer of oil with a basting brush on the idli molds to grease them and pour the idli batter into them. Do not overfill the molds but leave a little gap from the rim to give it room to expand as they are steamed.
Once the water starts boiling and you see the bubbles rising and steam coming out from the instant pot liner, place the idli stand into the liner. The bottom tray should be well above the water level.
Close and lock the lid with the pressure-release knob in the venting position. Press the cancel button and select the steam function. As the instant pot timer will not work in the venting position, start an external timer for 12 minutes.
Once the timer is up, you can press the cancel button. The silver knob would have come up while steaming, allowing it to naturally drop and then you can open the instant pot and remove the idli stand carefully.
Leave the idli stand outside for about 5 minutes and then scoop the idlis from the molds using a spoon. This will ensure the idlis come out as clean as possible and do not stick to the molds.
Serving suggestions
Idli is popularly served for breakfast with sambar, a lentil stew, and a variety of chutneys like coconut chutney and tomato chutney. I also like to eat it with a dipping mixture of oil and jiralu (an Indian spice blend)
This comforting and satisfying dish is also eaten for lunch, dinner, and weekend brunch in many households.
Leftover idlis can also be sliced up and deep fried in medium hot oil and served with tomato ketchup and green chutney. It makes a great after-school snack for the kids.
Substitutions
It is easy to make idli at home with a few substitutions.
- Rice - sona masoori rice works well too to make dosa. Instead of 1:3 ratio, use 1:4 ratio of urad dal to rice.
- Dal - either split or whole urad dal works fine. Even black whole urad dal works well, the only difference will be that the idli will be of dark color.
Variations
Idli is a very popular vegan and gluten-free dish and is usually made with rice and lentils. There can be a few variations to the recipe
- Rava idli - instead of making the idli with rice and urad dal, it can also be made by roasting semolina, or rava. It is an instant idli version and can be steamed in the instant pot.
Equipment
Idli batter can be made in a high-speed blender like Vitamix or using a traditional wet grinder. For steaming the lentil rice cakes, an idli stand is needed. It has multiple trays with idli molds in which you can pour the batter.
Idli is steamed in a cooker or an idli steamer and an electric pressure cooker like an instant pot works really well in the steam mode. I have used the 6 qt. instant pot and the idli stand fits in it perfectly and the lid locks well.
Storage
Idli is best eaten hot after steaming them. You can store leftovers in the refrigerator for 3-4 days, but they will harden. While reheating them, add a little water in a bowl and moisten the idlis and then reheat them in the microwave after covering the bowl with a lid.
Idli batter can be stored in the fridge for 4-5 days. To make idlis from the stored batter, leave the batter outside for 1-2 hours to allow it to come to room temperature, and then it is good to make idlis.
Top tip
- Ensure that the water in the instant pot liner is steaming hot and have bubbles rising before you place the idli stand into the liner. This will ensure that the idlis are soft and fluffy and not flat.
- If the batter has not fermented well, add a teaspoon of fruit salt (Eno) and mix in the batter before making idlis.
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📖 Recipe
Idli In Instant Pot
Equipment
- Convection Oven
Ingredients
Instructions
Make batter
- Wash the rice and urad dal and soak for 10-12 hours.
- Discard the water and put the soaked dal and rice in Vitamix. Add salt and 1 ½ cup of cold water.
- Select the "Smoothie" setting in Vitamix and let it complete the cycle.
Fermenting batter in oven
- Transfer the batter into a clean bowl, cover it and place it in the oven for fermenting.
- Start the oven on "Warm" setting for 10 minutes and then turn it off.
- Leave the batter in the oven for fermentation for about 14 hours.
- Batter is ready for making idli.
Make idli in instant pot
- Mix the batter well before using. Add water if needed.
- Pour 1 ½ cup of water in the instant pot liner.
- Turn the saute mode on, press it multiple times until it shows "more".
- Allow the water to start boiling and you see small bubbles rising.
- In the meantime, apply oil on idli tray molds.
- Pour batter into the idli molds leaving a little space and not overfilling it.
- Place the idli tray stand with the batter in the molds into the instant pot liner once the water starts boiling.
- Press the "cancel" button and close and lock the instant pot lid.
- Turn the pressure release knob into the venting position.
- Select the "steam" mode.
- Turn on an external timer for 12 minutes.
- Once done, press the cancel button.
- Let the pressure release naturally and the allow the silver pin to drop.
- Open the instant pot lid and remove the idli stand carefully.
- Let the idlis sit for about 5 minutes and then scoop them with a spoon.
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Notes
- Soaking dal and rice for long (10-12 hours) in warm water helps in fermentation, especially in cold weather.
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