3cupsidli batter(may need more depending on idli size)
ghee or oil,for greasing
1. Start with room temperature batter
Whether using homemade or store-bought batter, it should be at room temperature for best results. If using refrigerated batter, remove it from the refrigerator 30 minutes before cooking.
Turn On Instant Pot
Turn on Instant Pot saute mode and adjust it to high/more. Add water to the steel insert and heat it until it begins to boil. (Tip: cover the pot with a glass lid to speed up the boiling process)
Grease Idli Mold
While the water is heating, grease the idli molds with ghee or oil using a kitchen towel or pastry brush.
Fill Idli Mold
Add a ladle full (a little less than ¼ cup) of batter in each mold.
Assemble Idli Stand
Assemble the steel plates back in position and screw back the top to lock the idli stand.
Place the idli stand in the Instant Pot. Select the ‘Steam’ function and adjust to High pressure. Turn the steam vent to 'venting' position and lock the lid in position. Since the steam function doesn't have a built-in timer, using an external timer set at 12 minutes.
After the time is up, hit Cancel. Follow the quick release method to release any pressure that may have built up due to steam. Carefully open the lid and remove the idli stand.
Let it rest for 5 minutes. This prevents the idli from sticking to the mold. Using a pairing knife or spoon, run around the mold to release the idli from the mold. Serve warm with sambar and coconut chutney.
Alternative Method: Microwave Idli
Grease and fill idli mold (a little less than ¼ cup batter) in each mold.
Microwave on HIGH for 4 minutes and 30 seconds.
Carefully remove from the microwave - the mold will be hot! Remove the lid.
The idli are fully cooked when the center springs back to the touch. If idly are not cooked, place it back in the microwave for another 30-45 seconds.
Let rest for 5 minutes. Then, run a pairing knife or spoon around the mold to release the idli. Serve with sambar and coconut chutney.
Learn all the tips and tricks to homemade idli dosa batter beforehand. This detailed idli batter post is a wonderful jumping-off point to making idli at home and will ensure success in this idli recipe.
Consistency: The consistency of the batter should be like waffle batter- neither too thick, nor too runny.
Use idli dosa batter within the first two days to make idli. This will produce the fluffiest rice cakes possible. The remainder can be used to make dosa (crisp savory crepes).
Store-Ready batter: If using store-bought batter, remove it from the refrigerator 30 minutes before cooking.
Rest Idli for 5 minutes. This prevents the idli from sticking to the mold.
Note: The nutrition facts below are my estimates based on 16 idli. These may vary depending on the size of idli you make. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.