Soft & Delicious Indian Food Idli Recipes 1 | Rice Cakes|

Idli is a savory steamed rice cake recipes made with fermented rice and lentil batter. This popular South Indian food treat is commonly enjoyed with sambar and chutney for breakfast.

Soft, fluffy and delectable, idli-Sambar was one of my favorite Sunday brunches growing up. It wasn’t that frequently made, which made it even more special for me. I would wake up to the smell of piping hot sambar and it was my job to make Idlis 15 minutes before serving.

Light & Healthy South-Indian Treat

For the longest time, idli has been making South Indian cuisine proud. The unique characteristic of idli is that it is steamed, which makes these delicate rice cakes light and incredibly delicious.

Plus, idli is made from a fermented batter of rice and lentils that is good for your health and gut flora. And packed with a ton of plant-based protein.

These pillowy soft steamed rice cakes are extremely popular nationwide. It is considered to be one of the most delicious snacks and popular street foods throughout India.

The real trick behind making perfect Idli is learning how to make a foolproof Idli Batter, using the Instant Pot. I can assure you, with that easy-to-master batter, Idli-Sambar will become a regular addition to your breakfast or brunch table.

What is Idli The Indian Food?

Suppose: soft, pillowy rice cakes that practically melt in your mouth. That’s idli for you – a South Indian marvel that’s as comforting as a warm hug.

First, let’s talk about the magic behind the scenes. Lentils and rice take a cozy six to eight-hour soak, getting ready for their big transformation. Then comes the fun part – grinding them into a smooth, dreamy batter.

But wait, the adventure doesn’t end there! These two batters become best buddies, mingling together and fermenting for a good 10 to 12 hours. It’s like a slumber party for batter, but instead of sleeping bags, they’re snuggled up in a warm, temperature-controlled environment.

Now, onto the main event – the steaming session! The fermented batter gets cozy in a special idli-steamer, cooking away for about 10 to 15 minutes. And voila! Out come the most perfect, soft, spongy idlis you’ve ever seen.

But hey, idli isn’t just a solo act – it’s all about the dynamic duo of sambar and coconut chutney. This breakfast dream team elevates the humble idli to new heights of deliciousness.

So, whether you’re starting your day with a plate of idlis or treating yourself to a midday snack, you’re in for a treat. Get ready to dive into a world of flavor and comfort with every bite of these heavenly rice cakes.

Health Benefits of Idli Recipes

In India, idli is one of the healthiest protein-packed breakfasts for many reasons. These include:

Naturally Vegan and Gluten-Free:

Idli welcomes everyone to the table, being naturally vegan and gluten-free.

Nutrient-Rich Steaming:

Gentle steaming keeps the goodness intact, preserving proteins and nutrients.

Low-Calorie Indulgence:

Enjoy guilt-free comfort with low-calorie, steamed idlis.

Gut-Friendly Fermentation:

Fermentation aids digestion and boosts gut health, making idlis a delicious treat for your inner ecosystem.

Perfect Idli Batter in the Instant Pot

Growing up eating primarily Punjabi cuisine , I never really had a family recipe for Idli batter.

When I first started making Idli batter at home, I would have a hard time getting the batter right. Sometimes it would not ferment and rise enough. And if the batter didn’t rise properly, the idlis would be hard and flat.

But once I started fermenting the batter in the Instant Pot , it gave consistent results that made light and fluffy idli every time. And that’s because electric pressure cookers create a uniform temperature controlled environment for the batter to ferment evenly.

Here’s the detailed recipe for homemade Idli Dosa batter.

Ingredients

2 cups water
3 cups idli batter (may need more depending on idli size)
ghee or oil, for greasing

Start with room temperature batter

Whether using homemade or store-bought batter, it should be at room temperature for best results. If using refrigerated batter, remove it from the refrigerator 30 minutes before cooking.

Turn On Instant Pot

Turn on Instant Pot saute mode and adjust it to high/more. Add water to the steel insert and heat it until it begins to boil. (Tip: cover the pot with a glass lid to speed up the boiling process)

Grease Idli Mold

While the water is heating, grease the idli molds with ghee or oil using a kitchen towel or pastry brush.

Fill Idli Mold

Add a ladle full (a little less than ¼ cup) of batter in each mold.

Assemble Idli Stand

Assemble the steel plates back in position and screw back the top to lock the idli stand.

Steam Idli

Place the idli stand in the Instant Pot. Select the ‘Steam’ function and adjust to High pressure. Turn the steam vent to ‘venting’ position and lock the lid in position. Since the steam function doesn’t have a built-in timer, using an external timer set at 12 minutes.
After the time is up, hit Cancel. Follow the quick release method to release any pressure that may have built up due to steam. Carefully open the lid and remove the idli stand.
Let it rest for 5 minutes. This prevents the idli from sticking to the mold. Using a pairing knife or spoon, run around the mold to release the idli from the mold. Serve warm with sambar and coconut chutney.

Alternative Method: Microwave Idli

Grease and fill idli mold (a little less than ¼ cup batter) in each mold.
Microwave on HIGH for 4 minutes and 30 seconds.
Carefully remove from the microwave – the mold will be hot! Remove the lid.
The idli are fully cooked when the center springs back to the touch. If idly are not cooked, place it back in the microwave for another 30-45 seconds.
Let rest for 5 minutes. Then, run a pairing knife or spoon around the mold to release the idli. Serve with sambar and coconut chutney.

NUTRITION

Do check our Pinterest page

dishydishes.com

About the author

Table of Contents