Tiffany Haney
Idli is a soft, melt-in-the-mouth steamed cake that is a staple of South Indian cuisine. It is made from a nutrient-rich fermented batter of rice and lentils and is naturally gluten-free. To make idli in a muffin pan, you need to first grind the ingredients in a blender until it becomes a smooth paste. Then, add salt and water to the batter and stir until fully mixed. Next, heat the muffin pan over medium heat and pour spoonfuls of the batter into each mould. Finally, cook the idli for a few minutes until they are lightly golden brown and fluffy.
| Characteristics | Values |
|---|---|
| Mould | Banana leaves, jackfruit leaves, teak wood leaves, aluminium, plastic, steel, or an "idli mould" or "idli stand" |
| Batter | Rice, lentils, urad dal, water, salt, fenugreek seeds, baking soda |
| Cooking method | Steaming in a pressure cooker, a South Indian Idli cooker, or an Instant Pot |
| Cooking time | 8-12 minutes |
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What You'll Learn
Prepare the idli batter
Idli is a soft, fluffy, and steamed cake made with fermented rice and lentil batter. It is a popular South Indian dish that is nutritious, tasty, and low-calorie. The fermentation process adds a unique flavour and softness to the idlis, making them light and fluffy.
To prepare the idli batter, you will need:
- Rice (parboiled, regular, or idli rice)
- Black lentils (urad dal)
- Water for soaking and grinding
- Salt to taste
- Optional ingredients: fenugreek seeds, poha (flattened rice), baking soda
Step 1: Soaking the Ingredients
- In separate bowls, soak the rice and lentils in water for about 6 hours. If using fenugreek seeds, soak them along with the lentils.
- If using poha, soak it separately for 30 minutes before blending.
Step 2: Grinding the Ingredients
- Drain the water from the soaked rice and lentils.
- In a blender or grinder, grind the rice and lentils separately.
- Grind the rice to a slightly coarse consistency. The rice batter should not be too smooth, or your idlis might taste like mashed rice.
- Grind the lentils to a very smooth and fluffy consistency. The lentil batter should be lighter and fluffier than the rice batter.
- If using poha, blend it along with the rice.
Step 3: Mixing the Batters
- In a large bowl or pan, mix the rice batter and lentil batter together.
- Add salt to taste and mix well.
Step 4: Fermentation
- Cover the batter and let it ferment for 8 to 9 hours or overnight. The fermentation process is crucial, as it gives the idlis their unique flavour and softness.
- During fermentation, the batter will rise and double in size due to the release of carbon dioxide gas.
Step 5: Final Preparation
- After fermentation, give the batter a gentle mix. If it seems too thick, add a few drops of water to adjust the consistency. The batter should be thick but pourable, allowing it to hold its shape when spooned into the moulds.
- At this stage, you can add a pinch of baking soda to make the idlis softer and more moist.
Now that your idli batter is ready, you can proceed to steam it in a muffin pan. Remember to grease the muffin pan or liners before pouring in the batter. Enjoy your freshly steamed idlis!
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Use a pressure cooker
To steam idlis in a muffin pan using a pressure cooker, you will need to follow these steps:
Firstly, ensure that your idli muffin pan and stand fit in your pressure cooker. Grease the idli moulds with a light coating of ghee or oil to prevent sticking. You can skip the oil if you are confident and use a damp muslin cloth instead. The cloth forms a barrier between the batter and the mould, but it can be tricky to get the idlis out.
Next, pour some water into the bottom of the cooker. The water level should be just below the lowest mould to ensure the water does not touch the idlis. Place the cooker on the stove without the lid and start heating the water.
Now, prepare the batter. If you are using readymade batter, skip to spooning 3-4 tablespoons of batter into each mould. If you are making the batter, use parboiled idli-dosa or short-grain rice, urad dal, fenugreek seeds, and poha. Rinse the dal and seeds until the water runs clear, then soak them in water for 4-5 hours. Drain the water and grind the mixture, gradually adding water until it is smooth. The batter should be at room temperature and neither too thick nor too thin.
Once the water in the cooker is gently boiling, carefully place the idli stand with the moulds into the cooker. Cover the cooker with the lid, ensuring the whistle is not screwed on, and keep the pressure release valve to venting. Set a timer, as the cooker's countdown will not work in venting mode. The idlis should take 10-15 minutes to cook. They are ready when a toothpick inserted into the centre comes out clean.
Turn off the heat and carefully open the cooker, being mindful of the steam. Let the idlis rest for 5 minutes before removing them from the moulds with a wet spoon. Serve hot with coconut chutney and sambar. Enjoy!
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Steam for 8-10 minutes
To steam idli in a muffin pan, you will need to follow the steps outlined below:
Firstly, mix together the idli batter ingredients, such as urad dal, rice, and fenugreek seeds. Then, grind the ingredients in a blender or food processor until it becomes a smooth paste. After that, add salt and some water to the batter and stir until it is fully mixed. Now, grease your muffin pan cavities/moulds using a pastry brush or your fingers. Pour the batter into the moulds, filling them to three-quarters of their capacity. Place the moulds in the steamer, cover with a lid, and steam on medium heat for about 8-10 minutes.
It is important to note that the steaming time may vary depending on the method you use. If you are using an electric device, such as an Instant Pot, 10 minutes is enough time for idli to steam. However, if you are using a stovetop pressure cooker or steamer, the steaming time may be closer to 12 minutes.
Once the idlis are cooked, remove them from the steamer and let them rest for 7-10 minutes. You can then scoop out the idlis using a butter knife or silicon spatula. Serve them hot with chutney or sambar. Enjoy your delicious, healthy, and fluffy idlis!
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Ferment batter overnight
Fermenting idli batter can be tricky, especially in colder climates. The ideal temperature for fermentation is 80-90°F, and the process should take around 8 hours in a warmer place. If you live in a colder climate, there are a few things you can do to ensure successful fermentation.
Firstly, make sure you are using a large vessel that can accommodate the doubled-up volume of the batter as it rises. Cover the vessel with a loose lid, plate, or cloth to allow airflow. You can also wrap a shawl or rug around the vessel to retain heat. Place the vessel in a warm, draft-free place, such as a preheated oven (turned off) with just the light on, or next to a water boiler. If you use a room heater, you can place the vessel in that room to help with fermentation.
The fermentation process can be sped up by soaking the rice, daals, and fenugreek for at least 14-18 hours before mixing the batter. The urad dal outer layer contains the bacteria needed for fermentation, so soaking them together will activate and grow these bacteria, aiding the fermentation process. You can also add fenugreek seeds (methi seeds) to the batter, which will help with fermentation and give your idlis a golden hue.
If you are struggling to get the batter to ferment, you can add 1/4 to 1/2 teaspoon of baking soda or baking powder to the batter before fermentation. You can also try using yeast by mixing half a teaspoon of yeast with half a cup of warm water and a teaspoon of sugar, then adding it to your batter.
In warmer, more humid climates, you can ferment the batter by mixing urad dal batter, idli rava, and salt in a large pot and leaving it on the counter overnight or for 10-12 hours. However, be careful not to over-ferment the batter, as this will make it sour and give off a bad smell. A well-fermented batter will rise well, almost doubling in volume, and turn light, airy, and bubbly.
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Serve with chutney or sambar
Idli is a beloved South Indian specialty, commonly served with sambar and coconut chutney. This combination makes for a wholesome and satisfying meal, which is also vegan. Idli is a naturally fermented rice and lentil batter, which is steamed to create light, fluffy rice cakes.
Idli can be served with sambar and chutney in a variety of ways. One option is to break the idli into small pieces and dunk it into a bowl of sambar, scooping it up with a little chutney. Alternatively, you can serve the idli whole with the sambar and chutney as dips or sides. The sambar can be adjusted to your taste by adding more water if a thinner consistency is desired.
Idli is often served with sambar on special occasions or when one is seeking a more elaborate meal. On regular days, idli can be served with just chutney.
The fermentation process of the idli batter increases the bioavailability of certain nutrients, such as folate, iron and zinc, and also adds a pleasant tangy flavour to the dish.
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Frequently asked questions
The best way to steam idli in a muffin pan is to first grind your ingredients in a blender or food processor until they become a smooth paste. Then, add salt and water to the batter and stir. Heat the pan to medium heat and pour spoonfuls of the batter into the pan. The idli should be cooked for a few minutes until they are lightly golden brown and fluffy.
It takes 8-10 minutes to steam idli.
Some tips for making idli include adding a pinch of baking soda to the batter just before steaming to make the idli fluffier and softer. You can also add fenugreek seeds to the batter instead of baking soda.
