How to Prepare Idli Using a Pressure Cooker

• ½ cup (100 g) whole or split urad dal (black gram)
• ½ tablespoon fenugreek seeds
• ¼ cup (37g) poha (flattened rice)
• 1 cup (225 g) parboiled rice (idli-dosa or short-grain)
• 1 cup (225 g) bastami rice
• Water, for soaking
• Salt, to taste
• Oil, for greasing the pans

Serves 4

Thoroughly wash the urad dal and fenugreek seeds until the water runs clear. Take ½ cup (100 g) of urad dal (black gram) and ½ tablespoon of fenugreek seeds, placing them in a pot. Fill the pot with water and gently agitate the dal and seeds. Drain the water from the pot, repeating this process 1 to 2 more times.

• You can opt for either whole or split urad dal.
• Alternatively, place the urad dal and fenugreek seeds in a strainer and rinse them under running water until clear.

Allow the urad dal, seeds, and poha to soak in water for 4 to 5 hours. After the final rinse of the urad dal and fenugreek seeds, leave them in the pot. Add ¼ cup (37g) of poha and 1 cup (240 mL) of water. Set aside for 4 to 5 hours to soak.

• Poha is also known as “flattened rice.”
• As they soak, the urad dal, fenugreek seeds, and poha will expand, so ensure the pot is spacious enough to accommodate twice the initial volume.
• While the urad dal, seeds, and poha are soaking, proceed to rinse the rice. This ensures both components are ready concurrently.

Rinse the parboiled and basmati rice until the water becomes clear. Take 1 cup (225 g) of parboiled rice and 1 cup (225 g) of basmati rice and place them in a pot. Fill the pot with water, swishing the rice around. Drain and repeat this process 2 to 3 times.

• For the parboiled rice, choose either idli-dosa or short-grain rice.
• Use a separate pot for this step; avoid using the pot containing the soaking urad dal, fenugreek seeds, and poha.
• An alternative method is to rinse the rice in a strainer under running water, sifting the rice with your fingers until the water runs clear.

Soak the rice in 2 cups (470 mL) of water for 4 to 5 hours. After draining the rice, add 2 cups (470 mL) of water to the pot. Allow the rice to soak for 4 to 5 hours.

Extract the urad dal mixture and place it into a grinder. Position a strainer over a bowl or pitcher, then strain the urad dal mixture into it. Preserve the drained water and transfer the urad dal mixture into a grinder.

• You can alternatively utilize a mixer, blender, or food processor for this step.

Grind the urad dal while gradually pouring in the water until achieving a smooth consistency. Add ¹⁄₂ cup (120 mL) of the drained urad dal water into the grinder. Pulse the grinder for a few seconds, then incorporate another ¹⁄₂ cup (120 mL) of drained urad dal water. Continue grinding and adding water until achieving a smooth and fluffy mixture.

• You may not require all of the drained water, which is acceptable.
• The amount of water used may vary slightly each time. Aim for approximately 1 ¹⁄₂ cups (350 mL) of water for every ½ cup (100 g) of urad dal.

Transfer the blended mixture into a spacious container. The container should have sufficient depth to accommodate the rice as well as allowing room for the batter to expand. A large cooking pot is suitable for this purpose.

Strain the water from the rice, then introduce the rice into the grinder. Follow the same procedure as with the urad dal mixture. Position the strainer over a pitcher, then strain the rice into it. Add the rice to the grinder and retain the rice water.

• No need to clean out the grinder, although it's optional. Eventually, everything will be mixed together.

Blend the rice with ¹⁄₂ cup (120 mL) of water until it achieves a coarse, gritty texture. Pour a portion of your reserved water into the grinder. Seal the grinder and pulse it for several seconds. Gradually add more water and pulse again. Continue this process until the rice reaches a coarse batter consistency.

• Utilize up to ¹⁄₂ cup (120 mL) of water. Unlike the urad dal mixture, the rice mixture should be coarse.

Incorporate the rice mixture into the urad dal mixture, along with a dash of salt. Pour the blended rice into the blended urad dal. Season with salt, then thoroughly combine until the color and texture are uniform.

Cover the container with a lid and let it rest in a warm location for 8 to 10 hours. A warm kitchen is ideal. If your home is cooler than room temperature, place the container in an oven with the oven light turned on. Allow the batter to ferment undisturbed for 8 to 10 hours.

• If your container lacks a lid, use a large plate instead. To prevent air exposure, cover the container with a blanket if necessary.
• If utilizing an oven, do not actually activate the oven. The warmth from the light is adequate for fermentation.

Stir the fermented batter, and adjust seasoning with salt or baking soda if necessary. After 8 to 10 hours, stir the batter, which should appear bubbly. If not, add a pinch of baking soda to restore its bubbly texture, essential for perfect idlis.

• You can also add salt at this stage if the batter lacks sufficient saltiness.

Grease the idli pans and pour in the batter. Apply some oil to the idli pan wells, then use a ladle to pour the batter into them. Leave a small gap at the top of the wells.

• Repeat this process for all idli pans in the set.
• Ensure you use a specialized idli pan with round wells.

Position the pans on the stand, staggering the wells. Your idli pans should have a stand that fits into a pressure cooker. Place the idli pans on the stand, ensuring the wells are not directly above each other. This allows room for the idli to expand.

• Aligning the wells directly will squash the idlis as they cook.

Bring 1 inch (2.5 cm) of water to a boil in the pressure cooker. Fill the pressure cooker with enough water to reach 1 inch (2.5 cm) high. Heat the water over medium heat until it boils, approximately 3 to 4 minutes.

Place the idli pan in the cooker, cover, and open the vent. Ensure the idli pan sits directly in the water, with its feet preventing the idlis from getting wet. Secure the pressure cooker lid tightly, leaving the vent open.

• In some pressure cookers, you may need to remove the vent entirely.

Cook the idlis for 10 to 15 minutes, then remove them. Once a toothpick inserted into the center comes out clean, the idlis are ready. They should be fluffy and light. Use the stand's handle to lift the pans from the cooker and place them on a heat-proof surface.

• Exercise caution when opening the pressure cooker, as hot steam may still escape despite leaving the vent open.

Allow the idli to cool for 5 minutes before serving. Use a moist spoon to gently remove the idlis from the molds and transfer them to a plate. Enjoy them for breakfast with sambar and chutney.

• Idlis are best accompanied by coconut chutney, rasam, or peanut chutney.

• Store any leftover idli in an airtight container in the refrigerator for up to 1 week.
• Reheat refrigerated idli in the microwave after moistening them and covering with a wet paper towel. Heat for a few minutes until hot.
• You can prepare the batter ahead of time and refrigerate it for up to 1 week. Remember to bring it to room temperature before using.

• 2 mixing bowls
• Large pot or container
• Lid or plate
• Pressure cooker
• Idli pans and stand
• Ladle
• Blender or grinder