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I've been tinkering with my Instant Pot lately, and stumbled upon this gem of a recipe for idli. Let me tell ya, it's a game-changer! These fluffy, steamed rice cakes are a South Indian breakfast staple, but making them traditionally can be time-consuming. My version streamlines process without sacrificing taste or texture. Trust me, once you try these quick and easy idlis, you'll never go back to store-bought ones again. Ready to dive in?
Ingredients for Instant Pot Idli
- Idli rice: Essential for idlis, this short-grain rice creates a soft and fluffy texture, perfect for soaking up flavors.
- Urad dal: Provides a creamy texture and helps with fermentation, resulting in soft and fluffy idlis with a slight tang.
- Fenugreek seeds: Adds a subtle bitterness and aids in fermentation, contributing to the overall flavor and texture of the idlis.
Essential Tools and Equipment
- Instant Pot: Essential for pressure cooking the idlis quickly and efficiently.
- Idli molds: Needed to shape the idli batter into traditional round shapes for steaming.
- Trivet: Helps elevate the idli molds above the water level for proper steaming.
Instant Pot Idli Recipe: Soft & Fluffy
Equipment
- Instant Pot
- Idli Molds
- Trivet
- Grinder
Ingredients:
Main Ingredients
- 1 cup idli rice
- 0.5 cup urad dal (split black gram)
- 0.5 teaspoon fenugreek seeds
- to taste Salt
- as needed Water
Instructions:
- Rinse the idli rice, urad dal, and fenugreek seeds separately and soak them in water for 4-6 hours.
- Drain the water and grind the rice, dal, and fenugreek seeds separately to a smooth paste. Mix them together, add salt, and let the batter ferment for 8-10 hours.
- Grease the idli molds with oil and pour the batter into each mold.
- Add water to the Instant Pot, place the trivet inside, and stack the idli molds on top of the trivet.
- Close the lid, set the vent to sealing, and pressure cook on high for 10 minutes.
- Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
- Carefully remove the idli molds, let them cool slightly, and then unmold the idlis.
- Serve hot with chutney and sambar.
Notes:
Nutrition value:
Keywords:
Read more: Soft Food Casserole Recipe
Prep and Storage Tips for Idli Batter
Make Ahead Instructions
- Prepare the idli batter as per the recipe instructions and let it ferment.
- Once fermented, pour the batter into greased idli molds and steam the idlis.
- Allow the idlis to cool completely, then store them in an airtight container in the refrigerator for up to 2-3 days.
Freezing Instructions
- After steaming the idlis, let them cool down to room temperature.
- Place the idlis in a single layer on a baking sheet and freeze until firm.
- Transfer the frozen idlis to a freezer-safe bag or container, and store them in the freezer for up to 1 month.
- To reheat, steam the frozen idlis until heated through.
Idlis made in an Instant Pot are softer and fluffier compared to traditional steaming methods, thanks to the consistent and controlled pressure cooking environment.
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