Steaming Idlis: Perfect Timing For Soft, Fluffy Treats

Idlis are a traditional breakfast food in South India and neighbouring countries like Sri Lanka. They are soft, spongy, steamed rice cakes made from a batter of fermented rice and black gram. The process of making idlis involves soaking and fermenting the ingredients, which can take a while, but the end result is well worth the wait.

Once the batter is ready, the next step is to steam the idlis. This can be done in a pressure cooker or a steamer. If using a pressure cooker, grease the idli moulds with oil and pour the batter into them. Place the moulds on a stand inside the cooker, ensuring that the water level is just below the lowest mould. If using a steamer, follow a similar process, but place the moulds on a grill instead of a stand. Close the lid of the cooker or steamer and steam the idlis for around 10 to 15 minutes.

The idlis are ready when they are light, puffy, and fluffy. Remove them from the moulds and serve warm with chutney or sambar.

How to make the batter for idlis

To make the batter for idlis, you will need the following ingredients:

• Idli rice (short-grain pearly white rice)
• Skinned urad dal (also known as black gram)
• Poha (optional, but recommended for lightness)
• Fenugreek seeds (optional, but recommended for fermentation)
• Salt (preferably non-iodized or unrefined)

The process of making the batter can be broken down into three easy steps: soaking, blending, and fermenting. Here's a detailed guide:

Soaking:

Soak the idli rice and urad dal in separate bowls or pots for 6 to 8 hours or overnight. Rinse them both a couple of times, draining out the water each time. If using fenugreek seeds and poha, add them to the rice bowl and soak in water as well.

Blending:

Drain all the water from the soaked ingredients. First, add the urad dal to a blender or wet grinder along with 1.25 cups of cold water, and blend until the batter is smooth. Take out the batter and set it aside in a large pot or bowl.

Next, add the drained rice to the blender with 1.5 cups of cold water. Blend until the batter is slightly coarse or grainy, making sure not to over-blend. Pour this batter into the urad dal batter and mix well. You can use a silicone spatula or mix by hand.

Fermenting:

Place the mixed batter in a warm place to ferment. If using an Instant Pot, put the insert inside the casing and place a non-locking glass lid over it. Press the "Yogurt" (normal) function and let it ferment for 8 hours. Keep an eye on the batter, and if it starts to rise, you may need to remove the inner pot. Depending on the temperature, it may take up to 12 hours for the batter to fully ferment and double in volume.

Once fermented, the batter is ready to be used for making idlis. You can also refrigerate it for up to a week or freeze it for a few weeks if you're prepping the batter ahead of time.

Some additional tips for making the perfect idli batter:

• Use cold water when blending rice and lentils to prevent the batter from getting too hot.
• Blend the urad dal to a smooth consistency, while the rice batter should be slightly coarse.
• If using an Instant Pot, use a non-locking lid to prevent over-fermentation, which can cause the batter to overflow.
• If you don't have an Instant Pot, simply put the pot of batter in a warm place or inside the oven with the oven lights on.
• The water proportions for blending may vary depending on the specific ingredients used.

How to prepare the pressure cooker for steaming idlis

To prepare a pressure cooker for steaming idlis, you will need idli moulds with a stand, and either a muslin cloth or some oil to grease the moulds. If you don't have a stand, you can place the moulds on a grill instead.

First, check that 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 are using a grill, place it in the pressure cooker and fill the bottom of the cooker with around 2 inches of water.

You won't need the pressure cooker's whistle, so you can set it aside. Remove the stand from the cooker and place the cooker on the stove without the lid on, to heat the water while you put the batter in the moulds.

Grease the idli moulds with a light coating of oil to prevent sticking. If you are confident, you can use 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, but it can be tricky to get the idlis out. The cloth is preferred in many South Indian homes, but it takes some practice.

How long to steam idlis in the cooker

Idlis are a type of rice cake that is a popular breakfast dish in South India. They are made with a fermented batter of rice and lentils and are usually served with sambar and chutney. To make idlis, the batter is poured into greased idli pans and steamed.

The time it takes to steam idlis in a cooker will depend on the equipment being used. If using a pressure cooker, the idlis should be cooked for around 10-15 minutes. If using an Instant Pot, the idlis will be ready in 12 minutes. If using a stovetop pressure cooker, the idlis should be cooked for 20 minutes.

It's important to note that idlis should not be oversteamed as they can become dry and dense. A toothpick can be inserted into the centre of the idli to check if it is done. If the toothpick comes out clean, the idli is ready.

How to tell when idlis are done steaming

Idlis are a type of rice cake that is popular in South India and neighbouring countries. They are made by steaming a batter of fermented rice and lentils. The fermentation process is key to the dish's nutritional value and taste, and it is important to get it right.

How Long to Steam Idlis

Idlis should be steamed for around 10 to 15 minutes. They are ready when a toothpick or knife inserted into the centre comes out clean. They should be light, puffy, and fluffy.

How to Tell When Idlis Are Done

Once the idlis are cooked, they should be light, puffy, and fluffy. To check, insert a toothpick or knife into the centre of the idli. If it comes out clean, without any batter sticking to it, then the idli is done.

Tips for Steaming Idlis

• Use a special idli pan or mould with 3-4 round wells.
• Grease the idli pan or mould with oil before adding the batter to prevent sticking.
• Fill the wells to around 70% full to allow room for the batter to rise.
• Use a pressure cooker or steamer, ensuring there is enough water in the bottom to create steam.
• If using a pressure cooker, leave the vent open to release steam and prevent pressure from building up.
• Allow the idlis to cool for a few minutes before removing them from the moulds.
• Serve idlis warm with coconut chutney and sambar.

Troubleshooting

If your idlis are not cooking evenly or are coming out dense, there may be a few issues with your process:

• Ensure your batter is at room temperature before steaming.
• The batter may be too thick or too thin. It should have a consistency that allows it to drop off a spoon easily.
• The idlis may be overcooked. Idlis should never be oversteamed as they will become dry and dense.
• The urad dal batter may not be soft, light, and fluffy enough. It is important to grind the urad dal well before mixing with the rice batter.
• There may be too much water in the batter, causing it to be too thin.
• The fermentation process may not be long enough, especially in colder climates. The batter should be left undisturbed for at least 8 hours, or longer if the climate is cold.

By following these tips and techniques, you can ensure your idlis are cooked perfectly and have a soft, fluffy texture.

How to serve idlis

Idlis are a traditional South Indian breakfast food, made from a fermented batter of rice and lentils. They are soft, fluffy, and steamed, and are often served with a variety of accompaniments. Here are some tips on how to serve idlis:

Temperature

Idlis are best served hot or warm. If they have been refrigerated, they can be re-steamed or warmed in the microwave before serving.

Accompaniments

Idlis are commonly served with sambar (a vegetable stew) and coconut chutney. Other types of chutney, such as onion, tomato, peanut, or ginger chutney, also go well with idlis. Idli podi or gun powder, a condiment powder made from lentils and spices, is another popular accompaniment. Additionally, idlis can be served with spiced and tempered curd, or dunked in sambar before eating.

Variations

For a more substantial meal, masala idli, which includes vegetables and spices, can be served. Mini idlis or "button" idlis are bite-sized versions that are great as an appetizer or finger food.

Storage

If you have leftover idlis, they can be stored in the refrigerator for a couple of days. They can also be frozen for up to three months.

Frequently asked questions