Idli is a type of savory rice cake, popular as breakfast foods in southern India. Idli batter is made from fermented urad dal and idli rava. The fermentation aids in the easy break down of starches so that they are more readily metabolized by the body. This recipe shows how to make idly batter and to get a perfect shaped idly in an instant pot.
Idli Rava is made from coarsely ground idly rice. Idli Rava is also called cream of rice.
How to make idly batter:
1 Wash the urad dal for 2-3 times in water. Soak the urad dal and idly Rava in enough warm water for at least 6-8 hours.
2 After 6-8 hours, drain the water from urad dal and idli Rava.
3 Take a blender, I used Preethi eco twin eco 2- jar mixer. Add urad dal into the blender. Blend it roughly for 15 sec.
4 Add water and begun to grind at high speed. For 2 cups urad dal, I used 4 cups of water. The ratio will be urad dal: water = 1:2.
5 Grind until a smooth paste. It took me 2 min for getting a smooth and frothy paste.
6 Remove the smooth ground urad dal paste into the inner pot or liner.
7 With the soaked idli rava, squeeze water from the rava by putting in a fist. Make balls of squeezed rava and put them in the bowl of ground urad dal.
8 Mix them with hands in a circular motion until there are no lumps of rava and everything blended well.
9 The heat generated with hands aids the fermentation process. Also, do this step for at least 1 -2 min. Take a break in between if hand hurts.
Fermenting idly batter:
1 Pour the batter in the liner or in a separate container and close it partially with an instant pot lid or any other glass lid works fine.
2 Close the lid and set the instant pot on YOGURT mode, on NORMAL for 8 hours.
3 If the batter is not raised even after 8 hours, it can be left for a few more hours i.e up to 12 hours.
How to make an idly:
1 Take the batter in a bowl and add salt, mix it very lightly.
2 I took 2 cups of batter and salt (1/4 tsp) which makes 2 plates of idlis on a medium-sized plate.
3 Grease the idly stand with oil or ghee.
4 Pour the batter into the greased stands. Place the idli stand in the instant pot filled with water.
5 Close the lid and keep it on venting mode.
6 Set the instant pot on STEAM mode on high, as the timer doesn’t work on steam mode venting.
7 Set the external timer for 12 min.
8 After Cooking the idli for 12 minutes, hit CANCEL. Leave them to cool down for 5-10 min.
9 Remove idlis with a small spoon or knife. Serve it with hot sambhar and peanut or coconut chutney or gun powder.
Youtube:
Idly batter in instant pot
Idly is a type of savory rice cake, popular as breakfast foods in southern India. This is made by steaming a batter consisting of fermented urad dal (black gram) and idly rava. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Ingredients
- 1 Cup Urad dal
- 2 Cup Idly rava
- 2 Cup Water
Instructions
How to make idly batter:
- Wash the urad dal for 2-3 times in water. Soak the urad dal and idly Rava in enough warm water for at least 6-8 hours.
- After 6-8 hours, drain the water from urad dal and idli Rava.
- Take a blender, I used Preethi eco twin eco 2- jar mixer. Add urad dal into the blender.
- Add water and begun to grind on high speed. For 2 cups urad dal, I used 4 cups of water. The ratio will be urad dal: water = 1:2.
- Grind until a smooth paste. It took me 2 min for getting a smooth and frothy paste.
- Remove the smooth ground urad dal paste into the inner pot or liner.
- With the soaked idli rava, squeeze water from the rava by putting in a fist. Make balls of squeezed rava and put them in the bowl of ground urad dal.
- Mix them with hands in a circular motion until there are no lumps of rava and everything blended well. The heat generated with hands aids the fermentation process. Do this step for at least 1 -2 min. Take a break in between if hand hurts.
Fermenting idly batter:
- Pour the batter in the liner or in a separate container and close it partially with an instant pot lid or any other glass lid works fine.
- Close the lid and set the instant pot on YOGURT mode, on NORMAL for 8 hours.
- If the batter is not fermented after 8 hours, can be left for a few more hours i.e up to 12 hours.
How to make an idly:
- Before using the fermented batter, gently stir the batter once.
- Take the batter in a bowl and add salt, mix it very lightly.
- I took 2 cups of batter and salt (1/4 tsp) which makes 2 plates of idlis on a medium-sized plate.
- Grease the idly stand with oil or ghee.
- Pour the batter into the greased stands. Place the idli stand in the instant pot filled with water.
- Close the lid and keep it on venting mode.Set the instant pot on STEAM mode on high, as the timer doesn’t work on steam mode venting. Set the external timer for 12 min.
- After Cooking the idli for 12 minutes, hit CANCEL. Leave them to cool down for 5-10 min.
- Remove idlis with a small spoon or knife. similarly, make remaining idlis.
- Serve it with hot sambhar and peanut or coconut chutney or gun powder.
Notes
Drain the water from soaked urad dal and idly rava.
Squeeze the excess water from idly rava before adding it to urad dal paste, if the water is still left in idly rava that will make the batter runny. That will spoil the idly texture when steamed.
Salt can be added before the fermentation process.
If you want to store batter for 1 week, please add salt before steaming. Salt releases the water if it is stored for more than 3 days.
Nutrition Information:
Yield: 28 Serving Size: 1 pieceAmount Per Serving: Calories: 66Total Fat: 0.3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2.5mgCarbohydrates: 13.9gFiber: 2.1gSugar: 0gProtein: 1.9g
