Olivia Carter
Idli is a traditional South Indian breakfast dish that is not only light and healthy but also delicious. It is a savory cake made from fermented rice and lentil batter. Idli is typically cooked in a special steamer called an idli cooker, but if you don’t have one, you can easily make idli in a normal pressure cooker.
To make idli in a normal pressure cooker, you will need a few basic ingredients: rice, urad dal (split black gram), fenugreek seeds, salt, and water. You will also need an idli mold or small bowls to steam the idlis. The key to making soft and fluffy idlis lies in the fermentation process, which requires patience and the right conditions.
Start by soaking the rice, urad dal, and fenugreek seeds in separate bowls for at least 4 hours. Then, grind them separately into a smooth paste using a blender or a wet grinder. Combine the rice and dal batter and add salt to taste. Mix well and cover the bowl with a lid. Allow the batter to ferment overnight or for at least 8 hours in a warm place.
Once the batter has fermented, you can start making idlis. Grease the idli molds or bowls with oil or ghee to prevent the idlis from sticking. Pour the batter into each mold or bowl, filling them about three-quarters full. Place the idli molds or bowls in a pressure cooker with some water in the bottom. Close the lid of the cooker without the weight or whistle and steam the idlis for about 10-12 minutes.
After steaming, carefully remove the idli molds or bowls from the pressure cooker and let them cool for a couple of minutes. Use a spoon or a knife to gently loosen the idlis from the molds. Serve hot with coconut chutney and sambar for a delicious and nutritious breakfast or snack. Making idli in a normal pressure cooker is a simple and convenient way to enjoy this traditional South Indian dish without the need for a special idli cooker.
Step-by-Step Guide to Making Idli in Normal Pressure Cooker
Making idli at home is easy and can be done using a normal pressure cooker with the help of a few simple steps. Here is a step-by-step guide to help you make delicious idli in a normal pressure cooker:
Ingredients:
- 1 cup idli rice
- 1/4 cup urad dal
- 1/2 teaspoon fenugreek seeds
- Water, as needed
- Salt, to taste
- Oil, for greasing the idli plates
Instructions:
-
Wash the idli rice, urad dal, and fenugreek seeds thoroughly.
-
Soak them in water for at least 4 hours or overnight.
-
Drain the water and grind the soaked ingredients to a smooth batter using a blender or wet grinder. Add water as needed to get the desired consistency.
-
Transfer the batter to a large bowl and add salt. Mix well.
-
Cover the bowl with a lid and let the batter ferment for 8-10 hours or overnight. The fermentation process may vary depending on the weather conditions.
-
After the fermentation is complete, mix the batter gently.
-
Grease the idli plates with oil to prevent sticking.
-
Pour the batter into the idli plates, filling each mold about 3/4th full.
-
Add water to the pressure cooker, making sure it doesn’t touch the idli plates.
-
Place the idli plates inside the pressure cooker, stacking them if needed.
-
Cover the pressure cooker with a lid without the whistle.
-
Steam the idlis on medium heat for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
-
Once cooked, turn off the heat and let the idlis cool for a few minutes.
-
Using a spoon or a knife, gently remove the idlis from the plates.
-
Serve the hot idlis with chutney, sambar, or any desired accompaniment.
Now you can enjoy homemade idlis anytime with the help of a normal pressure cooker. Remember to adjust the cooking time as needed based on your pressure cooker and desired idli texture.
Soaking and Grinding Process
The first step in making idli is to soak the rice and lentils. You will need 2 cups of rice and ½ cup of urad dal (split black gram). Rinse the rice and dal a few times in water to remove any impurities.
Then, transfer the rice and dal to a large bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. Soaking helps in softening the rice and dal, which makes it easier to grind them later.
After the soaking time is complete, drain the water from the rice and dal. Transfer them to a grinder or a blender. When grinding, you may need to add some water gradually to help the grinding process. Grind the rice and dal to a smooth batter consistency.
Once the batter is ready, transfer it to a large bowl and add salt to taste. Mix well with a spoon or your hands. The batter should be thick but still pourable. Cover the bowl and allow the batter to ferment for approximately 8-10 hours. Fermentation helps in making the idlis soft and fluffy.
After the fermentation process is complete, the idli batter is ready to be steamed. Follow the instructions for steaming idlis in a normal pressure cooker to complete the process.
Fermentation of the Idli Batter
Fermentation is a crucial step in making soft and fluffy idlis. It is during this process that the batter undergoes a natural fermentation due to the presence of microorganisms like yeast and bacteria. This fermentation process helps in breaking down the carbohydrates in the batter, making it easier to digest.
To ferment the idli batter, follow these steps:
- Preparation: Before starting the fermentation process, make sure to soak the rice and lentils for at least 4 hours. Once soaked, drain the water and rinse the grains thoroughly.
- Mixing: In a clean bowl, combine the soaked rice and lentils. Add in fenugreek seeds for added flavor and nutrition. Slowly pour in water and mix well to form a smooth batter. Make sure the consistency is not too thick or too runny.
- Covering: Once the batter is mixed, cover the bowl with a clean cloth or lid. This helps in creating the right environment for fermentation by trapping the heat and preventing any unwanted elements from entering the batter.
- Resting: Leave the covered bowl in a warm place for fermentation to occur. The ideal temperature for fermentation is around 25-30 degrees Celsius. The fermentation process usually takes around 8-10 hours, depending on the weather conditions.
- Checking: After the resting period, check the batter for fermentation. You will notice that the batter has risen and doubled in volume. It should have a slight tangy aroma, indicating that the fermentation is successful.
- Storage: Once the batter is fermented, stir it gently and refrigerate it. This will help in slowing down the fermentation process and keeping the batter fresh for a longer time.
Note: Fermentation plays a crucial role in the texture and taste of the idlis. It not only increases the nutritional value but also enhances the flavors. So, make sure to allocate enough time for the batter to ferment properly.
Fermentation is a magical process that transforms the idli batter into a light and spongy delight. Mastering the art of fermentation will result in perfect idlis every time!
Preparing the Pressure Cooker for Idli Steaming
Before you begin steaming the idlis in a normal pressure cooker, it’s important to prepare the cooker properly. Follow these steps to ensure a successful idli-making process:
| Step 1: | Remove the whistle and gasket from the pressure cooker lid. |
| Step 2: | Fill the pressure cooker with water, making sure it reaches about 2 inches in depth. |
| Step 3: | Place the idli stand or the metal ring stand at the bottom of the pressure cooker. Make sure it is stable and can hold the idli plates securely. |
| Step 4: | Double-check that the water level does not touch the idli plates when they are placed on the stand. If needed, adjust the water level accordingly. |
| Step 5: | Close the pressure cooker with the lid, ensuring it is tightly sealed. |
| Step 6: | Place the pressure cooker on a stove over medium heat. |
| Step 7: | Allow the pressure cooker to heat up and build steam for about 10 minutes. |
| Step 8: | After 10 minutes, reduce the heat to low and let it simmer gently. |
Once the pressure cooker is prepared following these steps, it will be ready for steaming the idlis. This preparation ensures that the idlis cook evenly and come out soft and fluffy.
Steaming and Serving the Perfect Idlis
After you have prepared your idli batter and greased your idli moulds, it’s time to steam your idlis to perfection.
Here are the steps to follow:
- Fill your pressure cooker with 2-3 cups of water and place the steamer rack inside.
- Place the greased idli moulds on the rack, making sure they are evenly spaced.
- Close the pressure cooker with its lid and remove the whistle/weight.
- Turn on the heat to medium-high and let the water come to a boil.
- Once the water is boiling, reduce the heat to low and steam the idlis for about 10-12 minutes.
- To check if the idlis are done, insert a toothpick into the center of one idli. If it comes out clean, the idlis are ready.
- Using a pair of tongs or a cloth, carefully remove the hot idli moulds from the pressure cooker.
- Let the idlis cool for a minute or two before gently removing them from the moulds with a spoon or knife.
Your soft and fluffy idlis are now ready to be served.
Here are a few serving suggestions:
- Serve the idlis hot with coconut chutney and sambar for a delicious South Indian breakfast.
- You can also pair the idlis with tomato chutney, coriander chutney, or any other chutney of your choice.
- For a twist, you can serve idlis with ghee (clarified butter) and sugar or with a dollop of butter.
- Idlis can also be enjoyed with a variety of vegetable curries or gravies.
Experiment with different combinations to find your favorite way to enjoy idlis.
FAQ
What is idli?
Idli is a popular South Indian dish made from fermented rice and lentil batter. It is a soft, fluffy and healthy steamed cake that is typically served with coconut chutney and sambar.
Can I make idli without a special idli cooker?
Yes, you can make idli in a normal pressure cooker. The process is a bit different, but the result will still be soft and delicious idlis.
What ingredients are required to make idli?
To make idli, you will need rice, urad dal, fenugreek seeds, salt, and water. Rice and urad dal are soaked, ground into a smooth batter, fermented overnight, and then steamed to make idlis.
