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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
This Instant Pot Idli recipe yields soft and fluffy idlis, perfect for a traditional South Indian breakfast. Serve hot with chutney and sambar.
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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:
Ensure the batter is well fermented for soft and fluffy idlis. You can also use a wet grinder for better results.
Nutrition value:
Calories: 180kcalCarbohydrates: 38gProtein: 6gFat: 0.5gSodium: 590mgPotassium: 150mgFiber: 3gSugar: 0.5gVitamin A: 20IUCalcium: 30mgIron: 2mg
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Tried this recipe?Let us know how it was!
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.
Common Questions About Making Idli in the Instant Pot
FAQ:
How long does it take to ferment the idli batter?
It takes about 8-10 hours for the idli batter to ferment properly.
Can I skip the fenugreek seeds in this recipe?
Yes, you can skip the fenugreek seeds if you don't have them, but they do add a nice flavor to the idlis.
Do I need to grease the idli molds before pouring the batter?
Yes, it's important to grease the idli molds with oil before pouring the batter to prevent sticking.
How much water should I add to the instant pot for steaming the idlis?
Add enough water to the instant pot to create steam but not so much that it touches the idli molds.
Can I use regular rice instead of idli rice for this recipe?
It's best to use idli rice for authentic idlis, but you can try using regular rice if idli rice is not available.
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