Idli | Instant Pot & Stovetop

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 batter is fermented overnight, which 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 or dipping in coconut chutney and enjoying it with a hot cup of ginger tea. If you are like me and love South Indian food, check out these recipes for quinoa idli, 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

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.

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:

1. 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

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 

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.