Steaming Idlis: What Vessels Work Best?

Idli is a traditional South Indian breakfast dish that is also popular across India and neighbouring countries like Sri Lanka. It is a soft and fluffy steamed cake made with fermented rice and lentil batter. The batter is made by grinding soaked rice and urad dal separately and then mixing them together. The mixture is then set aside to ferment for 8-12 hours. After fermentation, the batter is poured into greased idli moulds and steamed for about 10 minutes. While idlis are traditionally steamed in an idli steamer, they can also be steamed in other vessels such as a pressure cooker, instant pot or a double boiler.

Soaking the ingredients

• Wash the rice and urad dal (skinned black lentils) separately in fresh water until the water runs clear. This step is important to remove any dirt or impurities.
• Soak the rice and urad dal separately in enough water for 4 to 6 hours. This step helps to soften the grains and allows them to swell, making them easier to grind.
• If you are using fenugreek seeds, soak them along with the urad dal. Fenugreek seeds are optional but they aid in fermentation and add a nice flavor to the idlis.
• If you are using thick poha (flattened rice), soak it separately in water for 5 minutes before grinding. Poha helps to make the idlis softer and fluffier.
• After soaking, drain the water from the rice, urad dal, and fenugreek seeds (if using).
• If you are using a blender or wet grinder, add the urad dal, fenugreek seeds, and a small amount of water to the grinder. Grind the urad dal until you get a smooth and fluffy batter. You may need to add more water gradually while grinding.
• Transfer the urad dal batter to a large bowl.
• Next, grind the rice and poha separately until you get a coarse or semi-fine consistency. Add water as needed while grinding.
• Combine the urad dal batter and rice batter in a large bowl and mix well. The batter should have a thick but pouring consistency.
• Set the batter aside to ferment in a warm place for 8 to 12 hours, or until it doubles in volume. Fermentation is key to making soft and fluffy idlis.

Grinding the ingredients

The type of grinder used is important. A stone mortar and pestle is traditional, but modern alternatives include an electric wet stone grinder, an Indian mixer and grinder, or a high-performance blender. The grinder should not be allowed to overheat, as this will affect the beneficial bacteria in the batter.

The ratio of urad dal to rice is also critical. In summer, a 1:4 ratio of urad dal to rice is recommended, while in winter, a 1:3 ratio is better, with more urad dal to facilitate fermentation.

The age of the urad dal is also a factor. The current year's harvest will be white in colour, while older dal will be pale yellow. Newer dal will result in better fermentation.

The water used for grinding should be cold, to prevent the batter from heating up. This is especially important when using a blender, as these tend to heat up quickly.

Fermenting the batter

Preparation:

• Soaking: Begin by soaking the rice and urad dal separately in ample water for 4-6 hours. This softens the grains and allows them to swell, making the grinding process easier.
• Grinding: After soaking, drain the water and grind the urad dal into a fine, smooth paste, adding minimal water. Then, grind the rice to achieve a coarser, grittier texture. Combine the two pastes in a large bowl, whisking thoroughly to create a fluffy batter with a pancake batter-like consistency.

Fermentation:

• Temperature: Aim for a warm environment with temperatures between 75-90°F (25-32°C). This range is ideal for fermentation and usually takes about 8-12 hours. In colder climates, you can use techniques like preheating your oven to a low temperature, turning on the oven light, or leveraging the heat vent to create a suitable environment.
• Salt: The type and timing of salt addition can impact fermentation. Use non-iodized salt such as rock salt, sea salt, or pink Himalayan salt. If you live in a warm climate, you can add salt after fermentation. In colder climates, it is recommended to add salt before fermentation to aid the process.
• Mixing: After combining the batter, cover it and let it sit in a warm place. Avoid using airtight containers for fermentation. If needed, gently mix the batter once or twice during fermentation to incorporate air, but avoid over-mixing, as this can affect the texture of the idlis.
• Time: Depending on the climate, fermentation can take 8-12 hours or even up to 18-24 hours in colder regions. Be patient and allow the batter to double in volume, becoming light, fluffy, and bubbly.
• Troubleshooting: If your batter hasn't fermented after a considerable amount of time, there are a few potential causes. These include old urad dal, the presence of chlorine in the water, unfavourable climate/weather conditions, the use of iodised salt, or insufficient salt. Additionally, the addition of certain ingredients like baking powder or yogurt before fermentation can hinder the process.

Greasing the moulds

• Wash the mould plates and shake off the excess water.
• Pour a few drops of oil (sunflower oil, sesame oil, or ghee) and quickly spread it around the mould, mixing it with the remnant water.
• Alternatively, use a mix of water and plain oil.
• Let the idlis cool slightly before removing them from the moulds to prevent crumbling.
• Use a butter knife or stainless steel spatula to help remove the idlis. Dip the knife/spatula in water and insert it from the side of the mould to get whole idlis.
• If the idlis are still sticking, add a pinch of Eno to the batter before pouring it into the moulds.
• You can also use non-stick cooking spray or a brush to apply oil to the moulds.
• If you don't want to grease the moulds, you can use silicone cups, microwave-safe glass bowls, or disposable foil cupcake/muffin cups.

Steaming the idlis

Once your batter has fermented, it's time to steam your idlis!

Step 1: Prepare the Idli Steamer

Pour water into the base of your idli steamer and place it on the stove over medium heat. The water should be at a rolling boil before you add the idli stand.

Step 2: Grease the Idli Moulds

Use a bit of oil to grease your idli moulds. This will prevent the idlis from sticking to the moulds.

Step 3: Fill the Idli Moulds

Pour the batter into the moulds until they are about three-quarters full. Remember to leave the bottom-most idli plate empty to prevent the idlis from becoming soggy.

Step 4: Steam the Idlis

Once the water in the steamer is boiling, carefully place the filled idli stand inside. Cover the steamer and allow the idlis to steam for about 8 to 12 minutes over medium heat.

Step 5: Check for Doneness

After steaming, remove the idli stand from the steamer and let it cool for a few minutes. Then, use a toothpick to check if the idlis are done. Insert the toothpick into the centre of an idli, and if it comes out clean, your idlis are ready to serve!

Tips for Perfect Idlis:

• Do not overfill the idli moulds. The idlis need space to rise, so fill them only about three-quarters full.
• Make sure the water in the steamer is at a rolling boil before adding the idli stand.
• Do not overcook the idlis, as this can make them hard. Stick to the recommended steaming time of 8 to 12 minutes.
• If using an Instant Pot, remember that the time does not work in the venting position, so you will need to use a separate timer.

Frequently asked questions