Soft and Airy South Indian Idli (Stovetop & Instant Pot)
User Reviews
5
Soft and Airy South Indian Idli (Stovetop & Instant Pot)
Description
Idli batter made from a rice and lentil mixture is poured into greased molds and stacked for steaming. Using an Instant Pot set to steam with the valve on venting ensures gentle cooking without pressure, preserving the airy texture. The steaming time is about 12 minutes, with a natural pressure release to avoid collapsing the idlis.
Alternatively, idlis can be steamed in a stovetop pressure cooker or a steamer by simmering water, covering with a non-locking lid, and cooking for around 20 minutes until a toothpick inserted comes out clean. Cooling briefly before removing ensures they hold their shape.
These idlis are traditionally served at breakfast or as a light meal and can be accompanied by chutneys or sambar. The recipe notes emphasize correct batter thickness and fermentation for best results, as well as room temperature batter usage.
Tips include heating the water before inserting the idli stand, using the proper proportions of rice and lentils, and ensuring the steaming vessel's lid is non-locking to allow steam to escape.
Ingredients
- 4 cups idli batter
- 1½ cups water for steaming idli
- 1 tablespoon ghee or oil
Instructions
- Start by making the homemade Idli batter using this recipe.
- Grease each compartment of the Idli mold plate well with ghee or oil. Greasing ensures that the idlis do not stick to the mold and come off easily once cooked. Then add 3 to 4 tablespoons of batter in each section. Repeat for all of the plates and then stack them on the rack.
- Add water to the main Instant Pot insert and press saute button to heat the water. Once the water comes to a gentle boil, carefully place the Idli stand in the Instant Pot.
- Close the Instant Pot with the pressure release valve to venting. This is very important as we want to steam the idli and not pressure cook them. Press the steam button and set an external timer for 12 minutes. Once the timer goes off, turn off the Instant Pot, allow five minutes of natural pressure release, and then open the Instant Pot lid.
- Carefully take out the rack using heat-resistant mitts. Separate individual plate and allow them to cool down for a couple of mins on the countertop. Use a butter knife or spoon to gently scoop out the idli. Starting from the outer edges and gently working your way to the center of each mold
- After removing the idli there should not be any dough sticking to the plates. If you see a lot of dough being stuck you may want to wash the plates before proceeding with the next batch of idlis. Note: The leftover batter is also perfect to make crispy Dosa or Uttapam.
- Serve hot Idli with coconut chutney and sambar.
Notes
- If you lack an Instant Pot, use a stovetop pressure cooker or steamer to cook the idlis by simmering water and steaming for about 20 minutes.
- Use rice and lentil proportions carefully to prepare the batter; the batter's consistency should not be too thick or thin.
- Ensure the idli batter is at room temperature for best fermentation and texture; if refrigerated, allow it to sit out for 1 to 2 hours before use.
- Heat water in the Instant Pot using the sauté mode before placing the idli stand in for steaming.
- When using the Instant Pot, keep the pressure valve on venting and use an external timer for 12 minutes to steam properly without pressure cooking.
- Remove the idli stand carefully after cooking and allow idlis to cool slightly before unmolding to maintain softness and shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 69g | 23% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 581mg | 24% |
| Potassium | 87mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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