Idli Recipe Instant Pot Microwave Spice Cravings

Learn how to make pillowy soft idli in the Instant Pot from homemade or store-ready idli dosa batter, in 30-minutes! 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 🙂

And now, it’s a favorite in my home too. I make it often since my girls love it.

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. Let’s check out this fail-proof recipe for Idli!

What is Idli?

Idli, or Idly, are soft steamed rice cakes made from a fermented batter of idli rice and urad dal (split black lentils). Lentils and rice are soaked for 6-8 hours, then ground to a fine consistency. These two batters are then combined and left to ferment in a warm temperature-controlled environment, for 10-12 hours (or longer depending on the weather). Fermented batter is poured in a special idli-steamer and cooked for 10-15 minutes to get perfectly soft, spongy idli. This traditional Southern Indian treat is most often eaten for breakfast with sambar and coconut chutney.

Health Benefits of Idli

In India, idli is considered one of the healthiest protein-packed breakfasts for many reasons. These include: In the simplest terms, idli is easily digestible as the rice and lentils are soaked, ground, fermented, and steamed.

Perfect Idli Batter in the Instant Pot

Growing up eating primarily Punjabi cuisine (north-indian), 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 & Notes- Homemade or Store-Bought Batter

Homemade: All you need to make idli is homemade idli batter. It does take some practice getting the batter right, but I go over all my tips and tricks in this detailed Idli Dosa Batter post. Store-Bought: If you are short on time, store-bought idli batter is a great option. Look for it in the refrigerated section in Indian or international grocery stores. My preferred brand is Shashta.Consistency: The consistency of the batter should be like waffle batter- neither too thick, nor too runny.

Once you have the batter ready, it’s time to steam the idli!

Accessories Needed - Idli Stand

Idlis are traditionally made in a special steamer, called idli stand or idli mold. It is a stack of stainless steel plates (usually 3 or 4), and each plate has four (or three) concave depressions where the idli batter is poured. These days, idli stands are available in different sizes and forms, including options for the microwave and stovetop. There is also the option to make mini idlis with a 4-rack stainless steel mini stand which will make 72 mini idlis. But the cooking time will vary. As far as the stovetop idli maker, different brands are compatible with gas, electric and/or induction stoves, so it is best to check with the one that is suitable for you. Stovetop idli makers are great, but lack in heat and time consistency. I have tested this recipe with a stainless steel stand compatible with the Instant Pot.

How To Make Idli in the Instant Pot - Step-by-Step Instructions

These steamed rice cakes are ready in under 30 minutes with the Instant Pot and an idli mold. Simply:

1. 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.

2. 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)

3. Grease Idli Mold

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

4. Fill Idli Molds

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

5. Assemble Idli Stand

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

6. 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 paring knife or a spoon, run around the mold to release the idli from the mold.

Alternative Method: Microwave Idli

As an alternative, you can also make microwave idli using this microwave Idli maker when you are short on time. Simply:

Serving Suggestions

I love the traditional way to serve idli- with sambar (split pigeon pea and vegetable stew) and coconut chutney. In India, these three accompaniments are enjoyed as a healthful and filling meal for breakfast or brunch.

Different Types of Idli Recipes

This is a basic idli recipe for those new to this popular Indian snack food. But once you master the basics, there are a number of different types of idli recipes to try:

Rava Idli - a quick variation made with semolina (rava) that can be filled with a number of different nuts, vegetables and seasoningsPoha Idli - This Instant idli batter is made with poha (flattened rice), idli rava and yogurt. No fermentation needed. Oats Idli - quick oats batter recipe that does not need fermentationRagi Idli - nutritious idli made with millet flour, parboiled rice and urad dalKanchipuram Idli - well-known variety of idli spiced with cumin, ginger and pepper

Recipe Tips & Notes

Learn all the tips and tricks to homemade idli dosa batter beforehand. This detailed idli batter post is a wonderful jumping-off point to making idli at home and will ensure success in this idli recipe.Consistency: The consistency of the batter should be like waffle batter- neither too thick, nor too runny.Use idli dosa batter within the first two days to make idli. This will produce the fluffiest rice cakes possible. The remainder can be used to make dosa (crisp savory crepes) or Uttapam (savory pancakes).Store-Ready batter: If using store-bought batter, remove it from the refrigerator 30 minutes before cooking.Rest Idli for 5 minutes. This prevents the idli from sticking to the mold.