Steaming Soft Idlis: A Step-By-Step Guide To Perfection

Idli is a soft, melt-in-the-mouth steamed rice cake, crafted from a batter of ground rice and urad dal (skinned black lentils). The batter is fermented overnight, then poured into moulds and steamed until soft and spongy.

To steam cook idli, you'll need to soak the rice and urad dal in separate bowls for at least 4 hours. Then, grind the soaked items separately, using either a stone grinder or a high-powered blender. Mix the ground rice and urad dal together and set aside in a warm place to ferment for 8 hours. Next, grease your idli moulds with ghee or oil and spoon in the batter. Place the moulds in a large, pre-heated pot with water in the bottom for steaming and steam the batter for 5-10 minutes, or until fluffy.

Soak the rice and urad dal in separate bowls for at least 4 hours

To make idli, you'll need to soak the rice and urad dal in separate bowls for at least 4 hours. This softens them and allows them to swell, making them easier to grind into a batter. The amount of water used for soaking should be plentiful, completely covering the rice and urad dal.

For the best results, use a stone grinder to grind the soaked items separately. However, if you don't have one, a high-powered blender can also be used, although the batter may turn out slightly coarser in texture.

Grind the soaked items separately

Grinding the soaked items separately is an important step in the process of making idlis. The soaked rice and urad dal should be ground separately, with the urad dal ground into a fine, smooth paste and the rice ground into a coarser, grittier texture. This can be done with a stone grinder or a high-powered blender, although a blender will result in a coarser batter.

For the urad dal, begin by draining the water and then grind it into a fine paste, adding small amounts of water as you go. You will need around 3/4 cup of water in total for this step. For the rice, you will need to add around 1 cup of water to achieve the correct consistency.

Once you have two separate pastes, combine them in a large bowl and blend them together thoroughly. You can use a whisk, clean hands, or a spatula to do this, making sure to add air to the mixture as you go. You are aiming for a batter with a similar consistency to pancake batter, so add water as needed to get it to the right texture.

Mix the ground rice and urad dal together

To mix the ground rice and urad dal together, follow these steps:

Firstly, drain the water from the urad dal and grind it to a fine, smooth paste, adding a minimal amount of water. You can use a stone grinder or a high-powered blender for this step. Repeat this process with the rice, aiming for a coarser, grittier texture.

Next, combine the two pastes in a large bowl. Add water as needed to achieve a batter with a similar consistency to pancake batter. Whisk the mixture thoroughly to create a fluffy batter, blending the two pastes seamlessly while introducing air.

If you are using iodised table salt, add it to the batter after fermentation. If you are using non-iodised salt, such as rock salt, you can add it to the batter before fermentation.

Set aside in a warm place to ferment for 8 hours

Fermentation is a key factor in getting soft, light and fluffy idlis. The batter needs to be set aside in a warm place to ferment for 8 hours. This process is easier in warmer climates, but there are some tips for colder climates to ensure the batter ferments properly.

If the temperature is below 75 °F (24 °C), you can use a crock pot on the "keep warm" setting or an oven on the "proof" setting. If you have an oven with a light, you can turn the light on and let the batter bask in the warmth. Alternatively, preheat your oven to its lowest setting (around 170°F), switch it off, wait for about 10 minutes, and then place your batter inside.

If you are using an Instant Pot, you can use the "yogurt" option and set the time for 7 to 8 hours. Place a small trivet in the IP steel insert and keep the bowl with the batter on the trivet. Keep the vent position to venting or use the Instant Pot glass lid.

In warmer climates, the batter can be left to sit on your kitchen counter.

Oil the idli steamer plates and spoon in the batter

Oil the idli steamer plates to ensure the idlis don't stick to the moulds. Use a brush or your fingers to evenly coat the moulds with oil. Be sure to get into the corners and sides of the moulds.

Next, spoon the batter into the moulds. Fill each mould to about three-quarters full. It is important not to overfill the moulds as the idlis need space to rise. If you are using a traditional idli steamer, be sure to leave the bottom plate empty, as the idlis will become soggy if they are too close to the boiling water.

If you are using an Instant Pot, place the filled idli stand inside the pot, cover, and steam for about 8-12 minutes over medium heat. If you are using a stovetop steamer, place the filled idli stand inside the pot, cover, and steam for about 12-15 minutes over medium heat.

After steaming, wait for 3-4 minutes before removing the idlis from the moulds. You can use a sharp knife or spoon to gently release the idlis. Serve warm with coconut chutney or sambar.

Frequently asked questions