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.
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Idli’s are made with just 4 pantry essentials and are low in fat. They are naturally gluten-free idlis 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 of the 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 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
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 Idlil stands are also sold in some Indian grocery stores.
How to cook
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 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. 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 of idlis.
Mini Idli
You can also make mini idli’s or button idlis with the batter. These mold take about 2 teaspoons of batter in each section and make bite sized idlis. Steam mini idli for seven to eight minutes.
Serving
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!
Variations
I am a huge fan of the traditional and homely idli. The best part is that the idli recipe can be easily adapted to make many interesting and equally tasty versions:
- Healthy quinoa idli
- Masala idli – Idli with vegetables and spices. I grew up eating my mom’s amazing masala idli. I will be publishing the recipe soon
- Mini idlis – Bite-sized idlis steamed in a special mini idli mold. These are great to serve as an appetizer or finger food
Tips
Here are MOC’s recommended tips for making soft and light idlis:
- 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
- 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 our 1 to 2 hours before making the idli
- Grease the idli molds well with ghee or oil. This will ensure that the idlis do not stick to the mold and come off easily
- Remember to add water to the Instant Pot. Allow it to heat up on saute mode as you begin spooning the batter into the idli molds
- Insert the Idli stand in the Instant Pot once the water comes to a gentle boil
- 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.
- Allow the Instant Pot to cool down for 5 mins before you open the lid.
- After taking out the idli 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
Serving
Served with Sambar (checkout my cookbook recipe) and chutney, idli makes for a perfect breakfast, lunch, dinner, or snack that is light, healthy, and a sure-fire pleaser at your table. So go ahead and try this awesome recipe!
Storing
The steamed idlis can be stored in the refrigerator for upto 5 days. Make sure to re-steam them or warm them 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.
Favorite South Indian Recipes
Did you enjoy these healthy and delicious idlis? Here are some more favorite South Indian vegetarian recipes to try:
- 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 simply green beans stir fry garnished with cococonut
- Quinoa Dosa – Instant no-ferment Dosa with high protein quinoa instead of rice
Recipe
Idli
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
- 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.
- 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
- 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 our 1 to 2 hours before making the idli
- Remember to add water to the Instant Pot. Allow it to heat up on saute mode as you begin spooning the batter into the idli molds. Insert the Idli stand in the Instant Pot once the water comes to a gentle boil
- 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.
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