Serve these idli with my 5 minute peanut chutney for a delicious breakfast. Also make some sambar and coffee for a filling meal.
About the Recipe
Idli is a quintessential South Indian breakfast and some households make it almost everyday. It is a definition of comfort food for many of us Indians. These are basically steamed rice cakes made with fermented rice and lentil batter. There are a million ways of making idli. Each household has its own proportion and specific method of making these. But I’ll go ahead give mine anyway. I love these parboiled rice idli because they turn out so much softer and fluffier even in chilly weather. This is a traditional Tamil Nadu style recipe that is made with par boiled rice aka idli rice. Urad dal is other main ingredient in this recipe. Don’t be alarmed by the total time to make this recipe as most of it is hands-off. It takes the lentils and rice 6 hours to soak and then another 10~12 hours to ferment. But at the end of it, you will be rewarded with soft, fluffy idli. Serve these delicious steamed rice cakes with my 5 minutes peanut chutney (recipe below) or sambar.
Instant Pot Idli
A well fermented batter imparts the best texture to idli. For years, I have tried making idli batter in my very chilly American kitchens and failed miserably. I always ended up with flat, puck like idli. But once I started using my Instant Pot to ferment the batter, it has been a game changer. I use the ‘Yogurt’ mode on Instant Pot and it works like a charm. Batter ferments beautifully, just like it did back home in India. And idli turn out like pillows. I also steam idli in the Instant Pot. You will need an idli mold or silicone egg molds to make these.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients, you need to make idli recipe:
Urad dal - I use whole skinned but if you only have split urad, then just use them.Parboiled Rice - look for Idli rice in Indian groceries. It is a short-grain rice that is slightly shiny.Poha or flattened riceFenugreek seedsSalt
Idli batter proportion is the ratio of rice and lentils. It is an important factor that determines the texture of the final idli. Each family has its own proportion. After trying a few different ratios, I found my favorite one: 1 part urad dal (lentils) to 3 parts idli/ parboiled rice (1:3) To make palli or peanut chutney, you will need:
Dry roasted, unsalted peanuts - these are very easily available in grocery stores. You can also toast peanuts on medium-low heat until nice and toasted at home. If you have salted peanuts, then simply decrease or omit adding salt.Dalia aka putnala pappu - these are available in Indian groceries. You can sub these with 1 tablespoon cashews.Cumin seedsGreen chilies, gingerLemon/ lime juiceFor tempering: oil, mustard seeds, dry red chili, curry leaves
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make idli with idli rice:
Make Idli Batter
In a medium size bowl, soak rice with enough water to cover by 2 inches. In another bowl, soak lentils enough water to cover by at least 4 inches. Let the rice and lentils soak for 4 ~ 6 hours at room temperature. Drain the water from the lentils and transfer them to a blender or food processor. Blend to a smooth paste by adding 1~1½ cups of cold water, little at a time as needed. Transfer the ground lentils to the inner pot of the Instant Pot. Drain the water from the rice and poha. Transfer to the blender or food processor. Blend to a smooth mixture by adding about ½~1 cup of cold water, little at a time as needed. Pour the ground rice mixture over the lentil mixture in the Instant Pot. Using clean hands, mix the batter. It should be like a thick pancake batter. Add water if needed to get to the desired consistency. Cover the pot with a glass lid. Select Yogurt and set it for 10 hours. If the batter does not ferment after 10 hours, then set it for another 2 hours. Batter should be foamy and increased in volume when ready.
Make Idli in Instant Pot
Transfer the batter into a large bowl and stir in the salt. Quickly rinse the inner pot and wipe it clean. Add the remaining 2 cups of water to the Instant Pot. Select Sauté and the water will start to simmer in about 2 to 3 minutes. In the meantime, lightly grease idli molds or silicone egg bite molds with cooking spray. Pour the idli batter into the molds and place the mold in the Instant Pot. Lock the lid and keep the steam valve in venting position. Set the time for 12 minutes on Steam Setting. Instant Pot does not count down in venting position, so set a timer separately. When the timer sounds, turn off the Instant Pot and natural release the steam for 5minutes, quick release the remainder. Open the pressure cooker and using oven mitts carefully remove the mold. Use a spoon to gently remove each idli. Serve hot, generously drizzled with ghee.
Peanut Chutney
Here is the quick and easy peanut chutney recipe aka palli chutney in Telugu: Combine the dry roasted peanuts, dalia, cumin seeds, green chilies, ginger, lemon juice, salt and water in a blender. Blend until very smooth. Heat oil in a small saucepan on medium heat. Add the mustard seeds, red chili and curry leaves; once the seeds start to splutter, pour the tempering onto the chutney, mix well and serve!!
Expert Tips
Make sure to grind both rice and lentils until very smooth.Mixing the batter with clean hands helps with the fermentation.Fermentation time even in the Instant Pot depends on the ambient temperature of your kitchen. So, set the time for around 8~10 hours and then add more time if the batter does not ferment.Fermented batter can be stored in the fridge in an airtight container for up to 5 days. If you want to freeze some of the batter: Freeze unfermented batter - thaw in the fridge overnight. Then ferment in the Instant Pot for 12~15 hours before making idli.Freeze fermented batter - thaw in the fridge overnight. Then make idli when ready.You can also make idli in a pressure cooker or a steamer. If using a presssure cooker, make sure to cook without the whistle and steam for 12~15 minutes.Steam for 12~15 minutes in a steamer.Store leftover idli in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
You might also like
Here are a few more South Indian breakfast recipes that you might enjoy!! I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
