Idli’s are made with just 4 pantry essentials and are low in fat. They are naturally gluten-free and therefore light on your tummy. Idli is made from a batter that is fermented overnight, and this process helps elevate its nutritional value and make it probiotic. This gut-friendly food that originated in South India is now a staple in most kitchens across India and the rest of the world. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry In my family, everyone loves almost all South Indian delicacies. Idli tops that list. There is no greater satisfaction than settling down to a scrumptious meal of steaming idlis. Happiness is dunking idlis in a bowl of piping hot vegetable sambar or dipping the in coconut chutney or red chutney with a side of my special ginger tea. If you are like me and love South Indian food, check out these recipes for crispy dosa and uttapam.
Well-Fermented Idli Batter
Making the perfect batter is the key to getting soft and spongy idlis each time. The homemade batter is really simple and tastes way better than a store-bought one. My post on idli batter gives you a detailed step-by-step recipe for making perfectly fermented idli batter at home.
Idli Stand for Steaming
How to Make Perfect Idli
Here is a step-by-step process showing how to cook Idli using the fermented batter in the Instant Pot Pressure Cooker. If you do not have an Instant Pot, I have also included stovetop instructions in the recipe card at the end of this post: Step 1: Grease each compartment of the mold plate well with ghee or oil. Greasing ensures that the idlis do not stick to the mold and come off easily once cooked. Spoon in 3 to 4 tablespoons of batter in each section. Repeat for all of the plates and then stack them on the rack. Step 2: Add water to the main Instant Pot stainless steel 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. Step 3: 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 ten minutes of natural pressure release, and then open the Instant Pot lid. Step 4: Carefully take out the rack using heat-resistant mitts and separate each individual plate. Allow the idli to cook for 5 minutes and then take out the idli by gently running a butter knife or spoon starting at the edges and gently going under. Step 5: If you have more batter, repeat the same steps. You can also make crispy Dosa or Uttapam with the batter. 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.
How to Make Mini Idli
You can also make mini idli’s or button idlis with the batter. This mold takes about 2 teaspoons of batter in each section and make bite-sized idlis. Steam mini idli for seven to eight minutes.
How to Serve
Serve Idlis with piping hot sambar and chutney. I have a super easy sambar recipe in The Essential Indian Instant Pot Cookbook and also try my popular South Indian coconut chutney. Served up like this, idlis make for not just a satisfying breakfast, but a wholesome lunch or dinner too!
Variations
I am a huge fan of the traditional and homely idli. The best part is that this recipe can be easily adapted to make many interesting and equally tasty versions:
Tips
Here are MOC’s recommended tips for making soft and light idlis:
Storing
Store in the refrigerator for upto 5 days. Make sure to re-steam or warm in the microwave before serving. Idli’s freeze well too, making them a great make-ahead weeknight meal. Simply thaw and re-steam them before serving.
More South Indian Recipes
Ven Pongal - Savory rice and lentils with earthy tempering of curry leaves Curd Rice - Lightly spiced cooling rice and yogurt dish Bisi Bele Bhath - Packed with veggies this spicy one-pot meal is a must-try Veg Kurma - Mixed vegetables cooked in a coconut-based curry Bean Poriyal - A simple green beans stir fry garnished with coconut Quinoa Dosa - Instant no-ferment Dosa with high-protein quinoa instead of rice
Recipe
