Steaming Idli: Cup In Cooker, Good Idea?

Idli is a traditional breakfast dish in South India and neighbouring countries like Sri Lanka. It is a type of rice cake made from a batter of fermented rice and lentils. You can make idlis in a pressure cooker by pouring the batter into greased idli moulds, placing them in the pressure cooker with some water in the bottom, and steaming for 10-15 minutes.

How to make the batter

Ingredients:

• Idli rice (parboiled small grain rice) or sona masoori rice
• Urad dal (split and dehusked black gram lentil) or urad dal gota (whole dehusked black gram)
• Fenugreek seeds (methi)
• Poha (flattened rice)
• Non-iodized salt (e.g. sea salt, rock salt, or pink Himalayan salt)

Method:

• Rinse the rice and urad dal separately in water until the water runs clear.
• Soak the rice and dal in separate bowls of water for 5-6 hours. If you're in a cold climate, you may need to soak for longer.
• 30 minutes before grinding the rice and dal, soak the poha in water for 20-30 minutes.
• Drain the water from the dal and fenugreek seeds, then add them to a blender with 1-1.25 cups of cold water. Blend until smooth.
• Transfer the blended dal to a large bowl or the steel pot of an instant pot.
• Drain the water from the rice and poha, then add them to the blender with 1.25-1.5 cups of cold water. Blend until smooth but slightly coarse.
• Transfer the blended rice to the same bowl/pot as the dal.
• Add salt to the mixture and mix well with your hands for 2-3 minutes. The consistency should be thick but pourable, not runny.
• Place the bowl in a warm place to ferment. If using an instant pot, place the steel pot back inside and cover with a glass lid. Press the yoghurt button and set the time to 8-14 hours, depending on the climate.
• Once the batter has fermented, it will have doubled in size with lots of bubbles on top. It will also have a slight sour smell.

Fermentation process

The fermentation process is a crucial step in preparing the idli batter and developing its characteristic flavour and texture. It involves blending soaked lentils and rice, which is then left to ferment for 8 to 12 hours, or even up to 48 hours in colder environments. The ideal fermentation environment is warm, such as an oven with a pilot light on or a spot above a refrigerator. This process is what gives idlis their signature softness and slight tanginess while also increasing the volume, ensuring the idlis are airy and spongy.

The fermentation process can be broken down into a few key steps:

Step 1: Soaking

First, the idli rice and urad dal (black lentils) are soaked separately in water for at least 6 hours or even overnight. The rice is rinsed until the water runs clear to remove any impurities, while the dal can be soaked with half a teaspoon of fenugreek seeds to aid in fermentation.

Step 2: Grinding

After soaking, the ingredients are drained and ground separately into a smooth paste or batter. This can be done with a wet grinder or a high-speed blender, adding fresh water gradually to achieve the right consistency. The ground rice and dal are then combined in a large bowl, with additional water if needed, to create a batter that is thick yet pourable.

Step 3: Mixing and Whisking

The mixture is then whisked well to incorporate air, which helps with the fermentation process. A pinch of salt is added, and the batter is mixed until it is well-aerated.

Step 4: Fermentation

The batter is then left to ferment in a warm place. The ideal temperature for fermentation is between 25°C and 32°C (77°F and 90°F). During this time, the naturally occurring lactobacilli in the mixture interact with the carbohydrates, producing lactic acid. This gives the batter a slight tang and contributes to its airy texture.

Step 5: Checking for Doneness

After 8 to 12 hours, or longer in cooler climates, the batter should have approximately doubled in volume and exhibit a light, bubbly texture. It should also have a slight sour aroma, indicating that it is ready for cooking.

Step 6: Steaming

Once the batter has fermented, it is poured into greased idli moulds and steamed for about 8 to 15 minutes. The idlis are done when a toothpick inserted into the centre comes out clean, and they should have a springy, spongy texture.

Tips for Successful Fermentation:

• Use non-iodized salt, as iodized salt can hinder the fermentation process.
• Avoid chlorinated water, as it can kill the yeast needed for fermentation.
• If the batter hasn't doubled in volume, try placing it in a warmer spot, like an oven with the light on.
• Ensure the batter is well-aerated by stirring it thoroughly before fermentation.
• The batter should be thick yet pourable, so adjust the consistency with water if needed.

Preparing the cooker

To prepare the cooker, start by adding water to the main pot or pressure cooker. The amount of water you need will depend on the size of your cooker and the number of idli you plan to make. As a general rule, you want to ensure that the water level is just below the lowest mold or plate in your idli stand. If you are using a grill instead of a stand, place it inside the cooker and fill it with water until it reaches about 2 inches (5 cm) in height.

Next, grease your idli molds with a light coating of oil or ghee. This step is important as it prevents the idlis from sticking to the molds. If you are feeling adventurous, you can forgo the oil and use a damp muslin cloth instead. Place the cloth over the mold and pour the batter over it. However, keep in mind that removing the idlis from the cloth can be tricky, and the wrinkles in the cloth may leave grooves on the sides of your idlis.

Once your molds are prepared, use a ladle to pour the batter into each mold. Fill the molds to about 70% capacity to allow the batter room to rise. Be careful not to overfill the molds, as the batter will expand and spill over during cooking.

Now, place the stand with the filled molds into the cooker. If you are using a grill, simply place the molds directly on the grill inside the cooker. Cover the cooker with its lid, ensuring that the whistle is not screwed on, as you want to gently steam the idlis rather than pressure cook them.

Turn on the heat to medium-high and wait for the water to start boiling. You will know that the water is boiling when you see steam rising from the cooker. This is the perfect time to place the idli stand or grill with the filled molds inside the cooker.

Greasing the moulds

Firstly, wash the mould plates and shake off any excess water. This step ensures that the plates are clean and ready for greasing. Then, pour a small amount of oil (around 1-2 drops) into each cavity of the mould and spread it evenly. You can use any type of oil for this, such as sunflower oil, sesame oil, or ghee. It is important to grease each cavity generously to prevent the idlis from sticking.

After greasing the moulds, you can fill them with the batter. Once the idlis are cooked, allow them to cool slightly before removing them from the moulds. This will help ensure that the idlis remain intact and do not crumble. You can use a butter knife or stainless steel spatula to help remove the idlis gently. Dip the utensil in water before inserting it carefully from the side of the mould to get neat and whole idlis.

Some people also suggest using a fine cheesecloth over the plate to create oil-free idlis. Additionally, you can try using a non-stick cooking spray or a brush to apply the oil to the moulds. This will help ensure an even coating of grease.

Remember, the type of oil or grease you use is a matter of personal preference, and you may need to experiment to find the one that works best for you.

Cooking the idlis

Ingredients

• Idli batter
• Ghee or oil, for greasing

Utensils

• Idli stand
• Idli moulds
• Pressure cooker

Method

• Grease the idli moulds with ghee or oil.
• Add a small amount of batter to each mould.
• Add 1.5 cups of water to the pressure cooker and bring to the boil.
• Place the idli stand in the pressure cooker.
• Cook the idlis on a steam setting with the venting position open for 10-15 minutes.
• Remove the idli stand from the pressure cooker and leave to cool for 5 minutes.
• Remove the idlis from the moulds and serve.

Frequently asked questions