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Idly Batter in Instant Pot

Who doesn't like soft and fluffy Idlis(steamed rice cakes)?


Do you live in a cold region and miss eating hot and yummy home-made idlis? Are you tired of not getting the perfect batter due to extreme temperatures? I live in a place where temperatures drop to -20ºC or lower during the winter. After multiple failed attempts, I finally succeeded in getting the perfect batter.

It is fermented to perfection in the Instant Pot..every single time!😀

If you follow the procedure and measurements exactly, you cannot go wrong.


Let’s dive into the preparation of the batter that yields idlis that are as fluffy as a sponge and just melt in your mouth.😋😋


Idlis with chutney and powder




INGREDIENTS:

  1. Urad Dal/Minapappu- 1.5 cups

  2. Idly Rava- 3 cups

  3. Fenugreek/Methi seeds- 1 tsp

  4. Salt to taste

  5. Olive oil or any other oil or ghee(clarified butter)-1 tsp to grease the Idly molds


METHOD:

For the Batter:

  1. Wash the Urad dal well. Soak it in water along with the methi/fenugreek seeds for 8 hours. Urad dal to water ratio should be 1:2.

    Soaked Urad dal and Idly Rava

  2. Wash the idly rava in another utensil and soak it in water(level of water is just above the level of the rava) overnight or for 8 hours.

  3. Drain the water from the idly rava and grind it into a smooth paste. Remove it into the Instant pot utensil.

  4. Keep the water used for soaking Urad dal aside. Grind the urad dal and fenugreek seeds using the water. Do not add any additional water. This water enhances the fermentation process.

  5. Once the batter becomes smooth, add it to the Instant pot utensil.

  6. Wash your hands thoroughly with soap for atleast 20 seconds before mixing the batter as shown.

    Batter before fermentation
    Mix the batter 4-5 times. This will let the air enter the batter which helps in fermentation.

  7. Set the Instant pot into the Yogurt mode (low in summer/normal in winter) as shown. Let the batter ferment for 9-10 hours. Use a glass lid over the Instant pot to prevent a vacuum-lock due to over-fermentation (happened to me the first time). But, rest assured, the batter ferments perfectly just after the 8 hour mark usually. So keep an eye on the Instant pot after 8 hours.

    Batter ready to get fermented in Instant pot

  8. The batter (shown below) post fermentation can be now used for making soft and sponge-like idlis. Make sure you do not add salt to the entire batter. Salt does not allow the batter to last long.

    Fermented batter

  9. 1.5 cups of Urad dal and 3 cups of Idly Rava yields about 75 oz/200gms of batter as shown.
    Batter being stored

For the Idlis:

  1. Take out a batch of the batter (6 ladles of batter yielded 12 medium sized idlis, but this will depend on your mold size).

    Batch of batter

  2. Add salt to taste to this batter and mix well.

  3. Grease the idly molds and fill them with batter leaving 1/8th of space to allow the idlis to rise.

    Idli batter set to be steamed

  4. Steam them for 20 mins. Let the idlis cool down for 5 mins before opening the lid. Open the lid and wait another 5 mins before you demold the idlis.

    Spongy idlis


The Idlis will just melt in your mouth 😋😋 and are super tasty.

Enjoy them with your favorite chutney, podi and sambar! 😊😊


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