Emilie Meyer
Idli is a popular South Indian breakfast dish made by steaming a batter of fermented rice and lentils. It can be served with sambar and chutney and is enjoyed as a healthy breakfast or snack. While there are special idli moulds and stands available, idlis can also be cooked in a regular pot on the stovetop. This involves preparing the batter, greasing the moulds, and steaming the idlis in a regular pot with a lid. The stovetop method may lack the heat and time consistency of an instant pot, but it is still a great option for cooking idlis at home.
| Characteristics | Values |
|---|---|
| Type of dish | South Indian treat, breakfast, snack, lunch or dinner |
| Ingredients | Rice, lentils, fenugreek seeds, poha, non-iodized salt |
| Utensils | Idli mold, idli stand, instant pot, stovetop pot, steamer, pressure cooker |
| Preparation | Make batter, ferment batter, steam batter |
| Fermentation | Place batter bowl on trivet inside instant pot, cover with plate, press yogurt button, set timer |
| Batter consistency | Not too thick or runny |
| Cooking time | 7-15 minutes |
| Serving suggestions | Sambar, chutney |
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What You'll Learn
Grease the idli moulds with ghee or oil
Greasing the idli moulds is an important step in ensuring that the idlis do not stick to the moulds and can be easily removed once cooked. To grease the idli moulds with ghee or oil, follow these steps:
Firstly, take a kitchen towel or pastry brush and dip it into the ghee or oil. You can use any neutral-flavoured oil, such as corn oil, or ghee, which is a type of clarified butter. Coat the inside of each compartment of the idli mould plate generously with the ghee or oil. Make sure to get into all the nooks and crannies of the mould to ensure that the idlis will not stick.
If you do not have a brush, you can simply use your fingers to apply the ghee or oil. However, be sure that your hands are clean and dry before doing so. Alternatively, you can use a spoon to drizzle the ghee or oil into the moulds and then use your fingers or a clean brush to spread it evenly.
Once the moulds are greased, you can move on to the next step of spooning the batter into the moulds. Add 3 to 4 tablespoons of batter to each section of the mould, being careful not to overfill them. Repeat this process for all the plates, and then stack them on the rack, ready for steaming.
By greasing the idli moulds with ghee or oil, you can ensure that your idlis will release easily and maintain their shape when you remove them from the moulds after cooking.
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Add water to the pot and heat it
To cook idlis in a regular pot, you will need to add water to the pot and heat it. Here are the detailed steps to follow:
First, prepare the idli batter by following your preferred recipe. Ensure that the batter has the right consistency—it should be similar to waffle batter, neither too thick nor too runny. Fermentation is essential to achieving soft, light, and fluffy idlis. You can ferment the batter in an Instant Pot by placing a trivet inside the steel insert and putting the batter bowl on top. Cover with a plate and press the yogurt button, setting a timer depending on your weather conditions.
Once your batter is ready, it's time to add water to the pot. Use a pot or pressure cooker large enough to accommodate the idli mould stand. Fill the pot with water, ensuring there is enough water to reach a light boil without evaporating entirely. Place the pot on your stovetop burner and turn the heat to medium-high. If using an Instant Pot, add water to the steel insert and heat it using the sauté mode.
As the water heats up, keep a close eye on it to prevent it from boiling over. Adjust the heat as necessary to maintain a steady heat level. Using a lid can help retain heat and speed up the heating process, but make sure to remove it once the water reaches a boil to prevent a buildup of steam that could affect the idlis' texture.
Once the water reaches a light boil, you can proceed to the next step of steaming the idlis. This step is crucial in cooking the idli batter thoroughly and achieving the desired soft and fluffy texture. Remember, the amount of water you add and the heat level will impact the cooking process, so be cautious and adjust as needed.
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Steam the idlis for 10-15 minutes
To steam the idlis, first make sure the water in the pot is lightly boiling. Place the filled idli mould stand in the pot. Ensure the pressure valve is open and set the pot to steam mode. If using an Instant Pot, place the stand in the IP and cover with the lid, positioning the steam vent to venting mode. Set an external timer for 10-15 minutes. The idlis will be ready when the batter is cooked firm. To check, insert a toothpick into the idli and it should come out clean. The surface should look set and feel springy. Turn off the pot and let the steam release. Let the idlis sit for a few minutes before opening the pot.
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Let the idlis rest for 2-3 minutes
After steaming your idlis, it is important to let them rest for 2-3 minutes before unmoulding them. This is because the idlis continue to cook even after being removed from the steam due to residual heat. Allowing them to rest ensures that they are fully cooked through and helps to prevent overcooking, which can cause them to dry out.
During the steaming process, the hot steam circulates the vessel and heats up the top surface of the batter first, forming a cooked 'skin'. The steam also heats up the metal plate that touches the bottom of the batter, which then transfers heat to the bottom surface and sides, cooking them more slowly than the top.
By letting the idlis rest for a few minutes after steaming, you allow this residual heat to penetrate the centre of the idlis, ensuring that any uncooked batter in the middle is cooked through. This is especially important if your idlis are on the thicker side, as thicker idlis will take longer to cook through.
Additionally, resting the idlis helps to maintain their soft and fluffy texture. If you were to unmould them immediately after steaming, the sudden change in temperature could cause the idlis to deflate or become tough. By allowing them to rest and cool slightly, you help set their delicate structure, resulting in a softer, more airy texture.
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Serve with sambar and chutney
Idli is a South Indian speciality, often eaten for breakfast, but it also makes a fantastic lunch or dinner. Idli is delicious when served with sambar and chutney.
Sambar is a hearty, flavorful stew made with lentils, spices, and vegetables. To make sambar, start by heating oil in a pot and adding spices like cumin, mustard seeds, methi, red chillies, curry leaves, and hing. Then, add vegetables like carrots, potatoes, eggplant, beans, and drumsticks, and saute until soft. Next, add tomatoes and spices like turmeric, red chilli powder, sambar powder, and salt. Pour in water and cook until the vegetables are soft, then add tamarind pulp and mashed dal. Finally, stir in coriander leaves and adjust the seasoning to taste. Serve the sambar hot with the idli.
Coconut chutney is another popular side dish served with idli sambar. To make coconut chutney, blend grated coconut, roasted Bengal gram, green chilli, ginger, salt, and water into a smooth paste. Heat oil in a pan and temper the chutney by adding mustard seeds, urad dal, cumin seeds, curry leaves, dry red chilli, and a pinch of hing. Serve the chutney with the idli and sambar for a delicious and authentic South Indian meal.
You can also try variations of chutney, such as sesame seed chutney or dry chutney powder with jaggery. Idli sambar with chutney is a healthy and nutritious meal, and the fermentation process of the idli batter makes it even more digestible and nutrient-rich.
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Frequently asked questions
You will need idli batter, which is made from fermented lentil and rice. You can make the batter yourself or buy it from the refrigerated section of an Indian or international grocery store. You will also need oil or ghee to grease the moulds.
You will need an idli mould or stand, which can be bought from Amazon or some Indian grocery stores. You will also need a regular pot with a lid, or an Instant Pot.
Grease each compartment of the mould plate with ghee or oil, then spoon in 3 to 4 tablespoons of batter. Repeat for all plates and stack them on the rack.
If using a regular pot, bring water to a light boil in the pot, then place the idli mould stand in the pot. Steam for 12 to 15 minutes, or until the batter is cooked firm. If using an Instant Pot, turn on the Saute mode and adjust to High/More. Add water to the steel insert and heat it until it begins to boil. Place the idli stand in the Instant Pot and cook it in steam mode with the pressure release valve open. This should take around 12 minutes.
