Instant Pot Steamed Idli (Savory Rice Cakes) Recipe
Learn how to make soft and fluffy idlis, a beloved South Indian breakfast dish, using your Instant Pot. Discover tips and tricks for creating a perfectly fermented batter and steaming it to perfection.
Begin by rinsing the rice and urad dal separately until the water runs clear.
Add the methi/fenugreek seeds to the rice and immerse in water for 4-6 hours.
Soak the urad dal too, for the same duration but in a separate bowl.
Grinding
If you're using thick poha (flattened rice), soak a fistful of it in water for about 5 minutes.
While the poha is soaking, drain the urad dal and grind it into a smooth paste, adding water a tablespoon at a time. You'll need about 3/4 cup in total.
Transfer this paste to the steel insert of your Instant Pot.
Now, grind the rice and the soaked poha to a coarse consistency using approximately 1 cup of cold water.
Add the rice paste to the Instant Pot on top of the urad dal paste and whisk them well.
Mix this rice paste with the urad dal paste in the Instant Pot. Add extra water (around 1/2 cup) to achieve a batter that's neither too thick nor too runny almost pancake-like batter.
Fermentation
Put the steel insert inside the Instant Pot and select the 'Yogurt' function. Make sure it reads "YOGT" and adjust to the 'Less' setting. Set the time: 12 hours for summer and up to 15 hours for colder days.
Add 5-6 ice cubes to the mix and use a glass lid to cover the pot (not the standard Instant Pot lid).
Once the batter doubles up, add salt and stir the batter thoroughly.
Transfer the fermented idli batter from the steel insert to another container. Clean the steel insert well and place it back in the Instant Pot.
Steaming
Grease your idli molds. Pour the batter, filling them to 3/4th capacity to leave room for rising. Remember, don't fill the base rack of the mold because the idlis tend to get soggy due to close proximity to the water in the inner pot.
Pour 1 cup of water into your Instant Pot and set to the 'Saute' function. Once the water comes to a boil, hit cancel, place the idli stand inside, and close the lid.
Select the ‘Steam’ function and adjust the pressure to high. Keep the vent open and use an external timer and set the timer for 10 minutes.
Once the time is up, hit cancel. There will still be some residual steam so let the Instant Pot cool down for 5-10 minutes before opening the lid.
Carefully lift the lid, ensuring no droplets fall on the idlis.
Take the idli stand out. Insert a toothpick into an idli. If it comes out clean, your idlis are ready.
Serve these fluffy idlis with sambar and chutneys of your choice.
Notes
Here are some guidelines to follow when using the Instant Pot to ferment idli dosa batter1. Ice-cube trick: Add ice cubes to your batter to regulate the temperature, especially to counter any overheating.2. Choose the right lid: Swap out the regular Instant Pot lid for a glass lid. This move ensures your lid remains jam-free as your batter rises.3. Use the Less setting: For idli batter fermentation, maintain a temperature between 75 – 90°F. When using your Instant Pot, ensure the mode is set to 'Less'. Any other mode risks overcooking the batter. With the vent open during 'Steam' mode, the built-in timer won't operate.4. Use an external timer: With the vent open during 'Steam' mode, the built-in timer won't operate. Make sure to use an external timer.