Steaming Idli: Batter Directly In The Cooker?

Idli is a soft, pillowy steamed savoury cake made from fermented rice and lentil batter. It is a popular breakfast dish in South India and is usually served with sambar and coconut chutney. The process of making idlis involves preparing the batter, setting up the pressure cooker, and steaming the batter in idli moulds. While it is possible to steam idli batter directly in a cooker, the use of idli moulds is recommended to achieve the desired shape and texture.

Idli batter ingredients

Idli is a soft, fluffy, and pillowy steamed cake made from fermented rice and lentil batter. It is a popular breakfast dish in South India and is also enjoyed in other parts of the country and the world. The key to making soft and spongy idlis is to get the batter right. Here are the ingredients and steps to make the perfect idli batter:

Ingredients:

• Idli Rice: Use short-grain pearly white idli rice, which is parboiled and specifically meant for making idli and dosa. You can also use regular white rice or parboiled rice.
• Urad Dal (Skinned Black Gram): Use skinned gota urad dal to ensure the batter remains discoloured. Urad dal is also known as matpe beans or urad beans.
• Poha (Optional): Poha, or flattened rice flakes, is added to make the idli lighter. If you don't have poha, you can substitute it with additional idli rice.
• Methi Seeds (Fenugreek Seeds): Methi seeds aid in the fermentation process.
• Salt: Use sea salt, rock salt, or pink Himalayan salt as these varieties do not inhibit fermentation. Avoid iodized salt or table salt.

Soaking and Grinding:

• Soak the idli rice and urad dal separately in water for 6-8 hours or overnight.
• Drain the water and add the soaked urad dal to a blender with cold water. Blend until you get a smooth batter.
• Add the drained rice to the blender with cold water and blend until it reaches a slightly coarse consistency.
• Combine the rice and urad dal batters in a large bowl or pot. Add salt to taste and mix well by hand or with a silicone spatula.

Fermentation:

• Place the batter in a warm place, such as an oven with the light on, for 8-12 hours or until it doubles in volume. You can also use the "Yogurt" function on an Instant Pot for fermentation.
• The batter is ready when it has doubled in volume, has a light and airy texture, and emits a slight sour smell.

Tips for a Better Batter:

• Use fresh, high-quality urad dal for better fermentation. Aged urad dal may not ferment well.
• Ensure the urad dal batter is soft, light, and fluffy, as this is crucial for soft idlis.
• The correct amount of water is essential. The batter should be thick but pourable.
• In cold climates, fermentation may take longer, up to 12-24 hours.
• Avoid using airtight containers for fermentation.
• If you plan to refrigerate the batter, bring it to room temperature before cooking.

Making the idli batter

Step 1: Ingredients

The most common Idli batter is made using Rice and Black lentils/gram. However, you can also use other types of lentils, such as Split Green Moong Dal or Quinoa.

Step 2: Soaking

Wash the lentils and rice in water 2-3 times, until the water is clear. Soak the ingredients separately in lots of water for a minimum of 3-4 hours and up to 10-12 hours. If you are using fenugreek seeds, soak them with the lentils.

Step 3: Grinding

There are two methods for grinding the Idli batter: using a stone grinder or a blender. The stone grinder will give you a fluffier batter, but it takes longer. If you are using a blender, make sure to add cold water gradually while grinding to prevent the batter from heating up, which can hinder proper fermentation.

For the lentils, grind until you get a smooth, soft, and fluffy batter. This can take around 15-20 minutes. For the rice, grind until smooth, adding just enough water.

Step 4: Mixing

Mix the lentil batter and rice batter together, along with salt. You can also add soaked poha or leftover rice to the batter, but this may change the consistency. Mix the batter thoroughly using your hand for a good 2-3 minutes.

Step 5: Fermentation

The batter needs a good warm environment to ferment well. You can create a warm environment by wrapping a blanket around the container or keeping it in the oven with the oven light on for 2-3 hours. In colder climates, fermentation can take up to 18-24 hours.

A well-fermented batter will rise and almost double in volume, turning light, airy, and bubbly.

Setting up the pressure cooker

To set up your pressure cooker for making idlis, follow these steps:

Firstly, ensure you have the right equipment. You will need idli moulds and a stand that fits in your pressure cooker. If you don't have a stand, you can place the moulds on a grill instead. You will also need either a muslin cloth or some oil to grease the moulds.

Next, pour water into the bottom of the cooker. The water level should be just below the lowest mould. If you are using a grill, fill the cooker with around 2 inches of water.

Take the stand out of the cooker and put the cooker on the stove without the lid. You won't need the pressure cooker's whistle as you are steaming, not pressure cooking. Heat the water while you prepare the moulds.

Grease the idli moulds with a light coating of oil to prevent the idlis from sticking. If you are confident, you can use a damp muslin cloth instead, although this can be tricky to remove.

Place the cloth over the mould and pour the batter over it. The cloth will stop the batter from sticking to the mould, but the idlis may be more difficult to remove.

Now you are ready to pour the batter into the moulds. Fill them to around 70% full to allow the batter to rise. Be careful not to overfill, as the batter will spill over when it rises.

Place the stand in the pressure cooker and put the moulds on it. Cover the cooker with the lid, ensuring the whistle is not screwed on. Turn the heat up to medium-high. The idlis should take around 10-12 minutes to cook.

Once they are done, turn off the heat and let the cooker cool for 5-10 minutes. Use a butter knife to scoop the idlis out of the moulds. If necessary, wet the knife to prevent sticking.

Pouring the batter into the moulds

Now that you have your idli batter ready, it's time to pour it into the moulds and get them ready for steaming. Here's a detailed, step-by-step guide to help you through the process:

• Grease the idli moulds: Using a little ghee, oil, or gingelly oil, lightly grease each cavity of the idli moulds. This step is important to ensure that the idlis don't stick to the moulds and can be easily removed once cooked.
• Fill the moulds: Use a ladle or spoon to carefully pour the batter into each greased cavity. Fill the moulds to about 70% or 3/4 full, as the batter will rise during steaming. Be careful not to overfill the moulds, as the batter will expand and spill over, creating a mess.
• Stack the moulds: If you are using an idli stand with multiple plates, carefully stack the filled moulds on top of each other. Place an empty plate on the stand first, then fill each cavity of the upper plate, ensuring they are positioned between the cavities of the lower plate. Repeat this process for the remaining plates.
• Secure the moulds: Once all the moulds are filled and stacked, secure them in place. If using an idli stand, screw on the knob at the top gently to lock the plates in position.
• Final checks: Before placing the moulds in the steamer or pressure cooker, double-check that the batter fills each cavity and hasn't spilled over. Also, ensure that the moulds are securely locked in place to avoid any accidents.

Now that your batter is in the moulds, you're almost ready to start steaming your idlis! Remember to follow the previous steps on preparing the steamer or pressure cooker, and you'll be on your way to enjoying delicious, soft, and fluffy idlis.

Steaming time

The steaming time for idlis varies from 10 to 15 minutes. Idlis should not be oversteamed, as this will make them dry and dense. It is also important to note that the time on an Instant Pot does not work in venting position, so you will need to use a separate timer.

To steam idlis, first grease the idli moulds with ghee or oil. Then, add a small amount of batter to each mould. Place the idli stand in the Instant Pot and cook it in steam mode with the venting position. The idlis will be ready in around 12 minutes.

Frequently asked questions