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    Home » Indian

    Idli | Savory Rice & Lentil Cakes

    Published: May 25, 2021 · Modified: Nov 12, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    An undisputed masterpiece from the kitchens of South India, Idli are soft, melt-in-the-mouth steamed cakes made from a nutrient-rich fermented batter of rice and lentils. Since these pillowy, porous vegan cakes are fat-free, they make a perfect meal for any time of the day.

    idli in a white platter with coconut chutney in a bowl
    Jump to:
    • Well-Fermented Idli Batter
    • Idli Stand for Steaming
    • How to Make Perfect Idli
    • How to Make Mini Idli
    • How to Serve
    • Variations
    • Tips
    • Storing
    • More South Indian Recipes
    • Recipe

    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. 

    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 (recipe from my cookbook) with a side of my special ginger tea.

    Idli and mini idli with sambar and chutney

    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 Batter

    Idli Stand for Steaming

    You need a special mold called the “idli mold” or “idli stand" The idli mold has 3 to 4 stainless steel plates that stack on top of each other like a rack. The Idli stand I have is available on Amazon and it fits the 6-QT Instant Pot. These Idli stands are also sold in some Indian grocery stores.

    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.

    photos one through four of setting up the idli stand

    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.

    photos five through eight of steaming idli in the Instant Pot

    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.

    photos nine through twelve showing taking out steamed idlis from the mold

    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.

    photos showing steamed mini idli

    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 healthy satisfying breakfast, but a wholesome lunch or dinner too!

    idlis served with coconut chutney and sambar

    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:

    1. Healthy quinoa idli
    2. Masala idli - Idli with vegetables and spices. I grew up eating my mom’s amazing masala idli. I will be publishing the recipe soon
    3. Mini idlis - Bite-sized idlis steamed in a special mini idli mold. These are great to serve as an appetizer or finger food
    bowl of mini idli and sambar

    Tips

    Here are MOC’s recommended tips for making soft and light idlis:

    1. Use the exact proportions of rice and lentils for making the batter. Make sure that your batter is neither too thick nor too thin. My idli batter recipe explains this in detail
    2. Make sure the batter is at room temperature before making idlis. Idlis come out best with freshly fermented batter. If you have refrigerated the batter, make sure to take it out 1 to 2 hours before making the idli
    3. Grease the molds well with ghee or oil. This will ensure that the idlis do not stick to the mold and come off easily
    4. Remember to add water to the Instant Pot. Allow it to heat up on saute mode as you begin spooning the batter into the molds
    5. Insert the stand in the Instant Pot once the water comes to a gentle boil
    6. Secure the Instant Pot lid. Make sure to keep the pressure release valve to venting instead of sealing
    7. Set your external timer for 12 minutes when you start the steam function. Remember Instant Pot countdown time does not work on venting mode. 
    8. Allow the Instant Pot to cool down for 5 mins before you open the lid. 
    9. After taking out the stand from the Instant Pot, take out the individual plates 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 
    steamed rice cakes next to a bowl of sambar and coconut chutney

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mini idli in sambar
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    5 from 2 votes

    Idli Recipe

    Savory steamed rice and lentils cakes that can be enjoyed with coconut chutney and sambar
    Prep Time10 mins
    Cook Time20 mins
    Cooling Time10 mins
    Total Time40 mins
    Course: Breakfast, dinner, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 340kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Idli Stand
    • Mini Idli Stand

    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.

    Video

    Notes

    If you do not have an Instant Pot, you can also steam using a stovetop pressure cooker or steamer:
    • Bring one and a half cups of water to a gentle simmer in the main pot or pressure cooker
    • Place the Idli stand inside. Put a non-locking lid on top and cook for 20 minutes on medium-high heat
    • Check for the doneness using a toothpick making sure that it comes out clean from the middle of the idli
    • Turn the heat off and take out the idli stand after 10 minutes. 
    Tips 
    1. Use the exact proportions of rice and lentils for making the batter. Make sure that your batter is neither too thick nor too thin. My idli batter recipe explains this in detail
    2. Make sure the idli batter is at room temperature before making idlis. Idlis come out best with freshly fermented batter. If you have refrigerated the batter, make sure to take it out 1 to 2 hours before making the idli
    3. Remember to add water to the Instant Pot. Allow it to heat up on saute mode as you begin spooning the batter into the mold. Insert the Idli stand in the Instant Pot once the water comes to a gentle boil
    4. Secure the Instant Pot lid. Make sure to keep the pressure release valve to Venting instead of sealing. Set your external timer for 12 minutes when you start the steam function. Remember Instant Pot countdown time does not work on venting mode. 
    Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
     

    Nutrition

    Calories: 340kcal | Carbohydrates: 69g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 581mg | Potassium: 87mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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