Steaming Idlis: Pressure Cooker Timing Tips

Idli is a popular breakfast food that originated in the southern states of India. It is a soft, spongy, steamed rice cake made from a fermented batter of rice and black gram. The fermentation process not only enhances the nutritional profile of the dish but also improves its taste. The process of making idlis involves preparing the batter, setting up the pressure cooker, and steaming the idlis. The batter is made by soaking and grinding rice and lentils, and then allowing the mixture to ferment overnight. The pressure cooker is then set up by adding water to the bottom and placing a greased idli mold on a stand inside the cooker. The batter is poured into the molds, and the idlis are steamed for around 10-15 minutes. The idlis are then removed from the molds and served with sambar and chutney.

Preparing the idli batter

Ingredients:

• Idli rice (or parboiled rice)
• Urad dal (skinned black gram)
• Poha (flattened rice)
• Fenugreek seeds (optional)
• Water
• Salt

Step 1: Soaking the Ingredients:

• Rinse the idli rice and urad dal separately until the water runs clear.
• Soak the idli rice and urad dal in water for 4 to 6 hours. If using fenugreek seeds, soak them along with the urad dal.
• If using poha, rinse and soak it separately for 30 minutes to 1 hour before grinding.

Step 2: Grinding the Ingredients:

• Drain the water from the urad dal and add it to a blender or grinder.
• Add a small amount of water and blend until you have a smooth and fluffy batter.
• Transfer the urad dal batter to a separate bowl.
• Drain the water from the idli rice and add it to the blender. If using poha, add it now.
• Add water in parts and blend until you have a coarse batter. The consistency should be thick but pourable.
• Transfer the rice batter to the urad dal batter and mix well by hand.

Step 3: Fermenting the Batter:

• Cover the bowl with a lid and place it in a warm place to ferment. Avoid using an airtight lid.
• In cold climates, the fermentation process may take longer, up to 12-24 hours. You can use the oven or Instant Pot to create a warm environment for fermentation.
• The batter is ready when it has doubled in volume, has a light and fluffy texture, and emits a pleasant sour aroma. This process usually takes 8 to 12 hours but can vary depending on the temperature and climate.

Tips for a Successful Fermentation:

• Use non-iodized salt as it is more favourable for fermentation.
• Maintain a warm temperature between 25-32°C (80-90°F) for optimal fermentation.
• Avoid over-rinsing the soaked rice and dal as it removes the wild yeast necessary for fermentation.
• Use dechlorinated water for soaking and blending as chlorinated water can hinder the process.
• Add a pinch of sugar to aid fermentation, especially in colder weather.
• If using an Instant Pot for fermentation, press the "Yogurt" function and set the time for 7-8 hours.

Once the batter is fermented, you can proceed to cook the idlis in a pressure cooker or steamer. Follow the cooking instructions provided earlier to ensure perfectly cooked, soft, and fluffy idlis.

Greasing the idli moulds

Wash and Shake:

Start by washing the idli mould plates thoroughly. Shake off any excess water, but don't dry the plates completely. A light coating of water will help the oil spread more easily and evenly.

Oil Application:

Take 1-2 drops of oil. Any oil will work, but some people prefer a more viscous oil like sesame oil or ghee for better non-stick properties. Spread the oil around the inside of each cavity in the mould plate. You can use a brush to apply the oil evenly, or simply use your hand to quickly spread it around. The oil will mix with the remnant water, creating a light coating.

Allow to Cool:

Once the idli batter has been poured into the greased moulds and steamed, allow the idlis to cool slightly before attempting to remove them. If they are too hot, they might crumble or break apart.

Removal Technique:

To remove the idlis neatly, use a butter knife or a stainless-steel spatula. Dip the knife or spatula in water before gently inserting it between the idli and the side of the mould. This will help release the idli without damaging it. You can also run a table knife or large spoon around the edge of each idli to loosen it from the cavity.

Alternative Methods:

If you prefer not to use oil, you can try using a damp muslin or cheesecloth instead. Place the cloth over the mould, pour the batter over it, and proceed with steaming. However, removing the idlis from the cloth can be tricky, and the wrinkles in the cloth may leave grooves on the sides of the idlis. With practice, you can perfect this technique to create oil-free idlis.

Filling the moulds with batter

Firstly, grease the idli moulds with ghee or oil. This step ensures that the idlis don't stick to the moulds and makes it easier to remove them once they are cooked. Use a brush or your fingers to evenly coat the insides of the moulds with a thin layer of ghee or oil.

Next, prepare the batter. The batter should be fermented well to ensure soft and fluffy idlis. You can make the batter from scratch by soaking and grinding rice and lentils (urad dal), or you can use store-bought idli batter. If making the batter from scratch, follow the steps below:

• Soak the rice and lentils separately for 4-6 hours.
• Drain the water and grind the urad dal with a small amount of water to make a soft, fluffy batter.
• Grind the rice separately, adding water in parts until it reaches a semi-fine or rava-like consistency.
• Mix the ground urad dal and rice batters together in a large bowl.
• Add salt to taste and mix well.
• Cover the bowl and let the batter ferment overnight or for 8-12 hours until it increases in volume and has a pleasant sour aroma.

Now, you are ready to fill the moulds with batter. Use a ladle to pour the batter into each mould. Fill each mould to about 70% full, as the batter will rise during cooking. Be careful not to overfill the moulds, as the batter will spill over and make a mess.

Finally, place the filled moulds in the idli stand and put the stand into the pressure cooker. Make sure the water level in the cooker is just below the lowest mould to ensure even cooking.

With these steps, you are well on your way to making delicious, fluffy idlis!

Setting up the pressure cooker

To set up the pressure cooker for steaming idlis, you will need the pressure cooker, idli moulds with a stand, and either a muslin cloth or some oil to grease the moulds.

First, check that your idli moulds and stand fit in your pressure cooker. Next, pour some water into the bottom of the cooker, so that it is just below the level of the lowest mould. If you are using a grill instead of a stand, place it in the pressure cooker and fill the bottom of the cooker with water until there is about 2 inches of water in it.

You won't need the pressure cooker's whistle as you are just gently steaming the idlis, so you can leave this aside. Take the stand out of the cooker and put the cooker on the stove without the lid on, to get the water heating while you put the batter in the moulds.

Grease the idli moulds with a light coating of oil to prevent the idlis from sticking. If you 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. However, getting the idlis out of the cloth can be tricky, and the wrinkles in the cloth may leave a few grooves on the sides of the idlis. The cloth is preferred in many South Indian homes, but it does take some practice.

Cooking the idlis

Now that you have your batter ready, it's time to steam the idlis!

Firstly, you'll need to grease your idli moulds with ghee or oil. This will ensure that the idlis don't stick to the moulds and come out easily once cooked. Use a kitchen towel or pastry brush to grease the moulds.

Next, add a ladleful (a little less than 1/4 cup) of batter to each mould. Be careful not to overfill the moulds, leaving a little space at the top to allow the batter to rise.

Once you've filled your moulds, it's time to assemble your idli stand. Place the steel plates back in position and screw the top back on to lock the stand in place.

Now, you'll need to prepare your pressure cooker. Add water to the cooker and heat it until it begins to boil. You can cover the pot with a glass lid to speed up the boiling process.

Once the water is boiling, carefully place the idli stand into the cooker. Make sure that the stand is secure and not wobbling. Close the lid of the pressure cooker, ensuring that the pressure release valve is set to venting. We want to steam the idlis, not pressure cook them.

Set your external timer for 10 to 15 minutes. The idlis are cooked when a toothpick inserted into the centre comes out clean.

Once the timer goes off, turn off the heat and allow the pressure cooker to cool down for 5 to 10 minutes. Carefully open the lid and remove the idli stand.

Let the idlis rest for a few minutes before removing them from the moulds. Use a butter knife or spoon to gently scoop out the idlis, starting from the outer edges and working your way to the centre of each mould.

Serve your idlis warm with sambar and coconut chutney for a delicious and nutritious meal!

Tips for Perfect Idlis:

• Make sure your batter is at room temperature before cooking.
• If using refrigerated batter, remove it from the fridge 30 minutes to 2 hours before cooking.
• The consistency of the batter should be like waffle batter—not too thick or too runny.
• Grease your moulds well to ensure the idlis don't stick.
• Remember to add water to the pressure cooker and heat it before placing the idli stand inside.
• Always use an external timer when steaming idlis, as the countdown timer on some pressure cookers doesn't work in venting mode.

Frequently asked questions