Steaming Idlis in Instant Pot

Ingredients

• 480 ml (2 cups)rice idli batter or rava idli batter
• 360 ml (1.5 cups)water
• For greasingoil

Instructions

1. 1

   Boil the water

   Add 360 ml (1.5 cups) of water to the Instant Pot and set it to SAUTE on high to bring the water to a boil. While it heats, grease the idli plates or moulds with oil or ghee, then pour in the batter without overfilling them.

2. 2

   Set up steaming

   When the water boils, put the idli stand into the Instant Pot. Close the lid, leave it in the VENTING position and select STEAM mode.

3. 3

   Steam the idlis

   Steam the trays for 10–12 minutes. The Instant Pot timer does not work while the lid is venting, so keep track of the time separately.

4. 4

   Check for doneness

   Pierce an idli with a toothpick; it is ready if the toothpick comes out clean.

5. 5

   Unmould and serve

   Take the idlis out of their moulds and serve hot with coconut chutney and sambar.

What are idlis?

Idlis are steamed savoury cakes associated with South Indian cuisine, commonly made with rice-based batter. Their gentle flavour and soft texture make them a natural match for punchy chutneys and sambar.

This version uses an Instant Pot and an idli stand, keeping the cooking method straightforward. The batter can be rice idli batter or rava idli batter, as specified in the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 916 calories, 19g protein, 193g carbs, 7g fat.

The batter supplies most of the carbohydrates, while its rice or rava base contributes some protein; the small amount of greasing oil contributes fat. Balance the plate by serving the idlis with sambar and coconut chutney.

Choose your batter

Rice idli batter: use this option for the rice-based cakes named in the recipe.

Rava idli batter: this is the alternative listed; use the same mould-filling and steaming method.

Prepare the moulds

Greasing: coat the idli plates with oil or ghee before adding batter so the cakes are easier to remove.

Fill level: pour the batter into the moulds without filling them too much. Leaving space avoids overdoing the amount in each plate.

Manage the steam setting

Boiling water: start by heating the measured water on SAUTE at high, then place the idli stand in the pot once it boils.

Venting position: the method calls for the lid to remain in VENTING while using STEAM mode. Since the Instant Pot timer will not work in this position, use a separate timer for the 10–12 minutes.

Check the texture

Toothpick test: pierce an idli and look for a clean toothpick as the doneness cue. If batter clings to it, the idlis need more steaming.

Serve them hot

Accompaniments: serve the idlis straight from the moulds with coconut chutney and sambar, as suggested in the recipe.

For a fuller meal, add a serving of sambar alongside the idlis; its savoury broth complements their mild flavour.

Recipe notes & tips

• Grease every mould before pouring in the batter.
• Avoid filling the idli plates too high.
• Wait for the water to boil before adding the idli stand.
• Keep the lid in the VENTING position as directed.
• Set a separate timer for the 10–12-minute steaming period.
• Use the toothpick test before removing the idlis.

Variations

• Use rava batter: choose rava idli batter instead of rice idli batter, as the recipe allows.
• Grease with ghee: use ghee in place of oil for the moulds.
• Add chutney: serve with coconut chutney for the suggested accompaniment.
• Add sambar: pair the hot idlis with sambar as directed.

Common mistakes to avoid

• Overfilling the moulds: pour in batter without filling the plates too much.
• Skipping the grease: coat the moulds with oil or ghee before adding batter.
• Starting before the water boils: place the stand in the pot once the water has come to a boil.
• Using the built-in timer: monitor the 10–12 minutes with a separate timer while the lid is venting.
• Skipping the doneness check: pierce an idli and look for a clean toothpick before unmoulding.

How to store

Refrigerate leftover idlis in a covered container and eat within 3 days. Reheat until hot, using a steamer or microwave with a little water to help prevent them drying out.

Frequently asked questions