Steaming Idlis: The Perfect Timing For Soft, Fluffy Treats

Idlis are steamed rice cakes that originated in South India and are traditionally served for breakfast. They are made with a fermented batter of rice and black gram. The process of making idlis involves several steps, including soaking, grinding, fermentation, and steaming. The fermentation process is key to the nutritional value and fluffiness of the idlis. The time it takes to cook idlis in a steamer varies depending on the source but is generally between 8 and 15 minutes.

How to prepare the idli steamer

To prepare the idli steamer, you will need a pressure cooker, idli moulds, a stand, and either a muslin cloth or a little oil to grease the moulds.

First, make sure your idli moulds and stand fit in your pressure cooker. Pour some water into the bottom of the cooker, so that it is just below the level of the lowest mould. If you're using a grill instead of a stand, place it in the pressure cooker and fill the bottom of the cooker with water until the cooker has about 2 inches of water in it.

Next, grease your idli moulds with a light coating of oil to keep the idlis from sticking. If you've made idlis a few times and are feeling confident, you can cut out the oil by using a damp muslin cloth instead. Place the cloth over the mould and pour the batter over it. The cloth forms a barrier between the batter and the mould and prevents the batter from sticking to the mould.

Now, pour the batter into the moulds. Aim to fill the mould to about 70 percent, so that the batter has enough room to rise. Avoid overfilling the moulds because once the batter rises, it will spill over and make a mess. Put the stand in the pressure cooker and place the moulds on it one by one. Cover the pressure cooker with its lid, making sure the whistle isn't screwed on.

Finally, raise the heat on the stove to medium-high. You will start to see steam rising from the cooker. The idlis should take about 10 to 12 minutes to cook. Once done, switch off the heat and let the cooker cool for five to 10 minutes. Scoop the idlis out of the moulds with a butter knife. Wet the knife a bit if it's sticking to the idlis.

How to grease the idli moulds

Greasing your idli moulds is an important step in the idli-making process, as it ensures the idlis don't stick to the moulds and come out easily once cooked. Here is a detailed guide on how to grease your idli moulds:

Firstly, wash the mould plates and shake off any excess water. This step ensures that the moulds are clean and ready for greasing.

Next, add a few drops of oil to each mould. You can use any type of oil, such as ghee, corn oil, sunflower oil, or sesame oil. Generously spread the oil around the mould by hand, ensuring that each mould is well-coated. This will prevent the idli batter from sticking to the moulds.

If you want to avoid using oil, you can try using a fine cheesecloth between the batter and the mould. This will create a barrier and allow you to remove the idlis easily without greasing the moulds.

After greasing the moulds, you can then spoon the batter into each section. Fill each mould up to three-quarters full, as the idlis need space to rise during steaming.

Once the idlis are cooked, it is important to let them cool for a few minutes before removing them from the moulds. This will help ensure that the idlis come out cleanly and stay intact. Use a butter knife, stainless steel spatula, or spoon to gently loosen the edges of the idli and remove it from the mould.

How to know when the idlis are done

To know when your idlis are done, you can use a toothpick to check for doneness. Insert a toothpick into the centre of an idli. If it comes out clean, your idlis are ready to be served. If not, steam them for another 2-3 minutes and check again.

Another way to check is to simply observe the texture of the idlis. They should be light, puffy, and fluffy when done.

How to remove the idlis from the moulds

Once the idlis are cooked, remove the rack from the pressure cooker or Instant Pot using heat-resistant mitts. Separate the individual plates and allow them to cool down for a couple of minutes.

To remove the idlis from the moulds, you can use a butter knife or a spoon. Start from the outer edges of the mould and gently work your way to the centre. Gently go under the idli with the knife or spoon to loosen it from the mould. If the idlis are still sticking to the moulds, wet the knife or spoon a little bit to help release them.

How to store leftover idlis

Storing leftover idlis is a great way to ensure you have a quick and easy meal ready for the next day or even a few days later. Here are some tips and methods to help you store leftover idlis properly and keep them fresh:

• Cooling: Before storing leftover idlis, it is important to let them cool down completely. Storing hot idlis in the fridge or freezer can alter the temperature and affect the shelf life of other foods stored there.
• Storage Containers: For storing a small number of idlis, wrap them individually in aluminium foil or place them in an airtight container. If you have a large number of idlis, you can wrap them in aluminium foil or place them in freezer bags.
• Labelling: If you're storing idlis in the freezer, don't forget to label the container or bag with the date. This will help you keep track of how long they've been frozen and when they might start to turn bad.
• Storage Location and Duration: The best place to store leftover idlis depends on when you plan to eat them. Storing idlis in the freezer will keep them fresh for the longest duration, up to a month. The fridge is ideal for storing idlis for 2-3 days, while room temperature storage is suitable for consumption within a day or two.
• Reheating: When it's time to enjoy your leftover idlis, there are a few reheating options. Using a stove and steamer basket is the best method as it ensures even reheating. Simply place the idlis in a steamer basket over boiling water and cover with a lid until they're soft and warm. Alternatively, you can reheat idlis in the microwave by placing them in a microwave-safe dish with a few drops of water, covering them with a wet paper towel, and microwaving for about 20 seconds.

In addition to storing leftover idlis as they are, you can also get creative and repurpose them into new dishes. Here are some ideas:

• Cut up your leftover idlis, shallow-fry them until crisp, and toss them with oil, vegetables, and spices. Top with coriander for a delicious and healthy snack.
• Chop up the idlis, deep-fry them, and turn them into dahi papdi chaat by topping them with curd, salt, chutney, spices, and sev.
• Mash up leftover idlis and mix them with onion, chilli, ginger, spices, and besan. Drop small portions of the mixture into boiling oil to make pakodas.

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