Soft Rice Idli - a steamed protein-rich rice cake prepared with fermented rice and lentil batter. This classic south Indian dish is gluten free and vegan dish.
Idli is the most preferred breakfast dish in most parts of South India. Check out the tips and tricks section to get the soft, fluffy and light idlis.
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Idlis are balanced, nutritious and easily digestible food that makes a great breakfast option. Their light and soft texture makes them a good choice for toddlers, elder people and individuals with sensitive stomachs.
The fermentation process of the batter makes idli a probiotic dish that promotes gut health. Check out other probiotic recipes on the blog - ragi nookalu ambali and millet dosa.
Ingredients
For Batter
- Grains: Idli rice and urad dal
- Pantry Ingredients: Fenugreek seeds and poha (flattened rice)
To Prepare Idlis
- Fermented batter, salt and water
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a big bowl, place idli rice and fenugreek seeds.
Step 2: Rinse and wash under tap water 2-3 times or until water runs clear.
Step 3: Soak rice and fenugreek seeds in fresh water for 6 hours.
Step 4: In a second bowl, place urad dal.
Step 5: Rinse and wash under tap water 2-3 times or until water runs clear.
Step 6: Soak urad dal in sufficient fresh water for 6 hours.
Step 7: Place poha (flattened rice) in a bowl, wash it, and soak it for 10-15 minutes.
Step 8: After soaking, drain water from rice. Place rice and poha in a mixer jar.
Step 9: Add urad dal soaked water and grind it into batter.
Step 10: Transfer the batter into a big deep-bottomed bowl.
Step 11: Now add soaked urad dal, water and grind it into a smooth paste.
Step 12: Transfer the batter into the same large bowl that contains rice batter.
Step 13: Now combine both batters with hand. Mix vigorously in some direction for a few minutes.
Step 14: Batter should have a thick but pourable consistency similar to pancake batter.
Step 15: Put a trivet inside the inner pot of the instant pot.
Step 16: Place the batter bowl on a trivet and close the lid.
Step 17: Set it to yogurt mode and let the batter ferment.
Step 18: Once the batter ferments, it will increase in volume and look airy.
Step 19: Carefully remove the batter bowl from the instant pot.
Step 20: Pour a glass of water in the inner pot, place the trivet and secure the pot with lid.
Step 21: Set the steam mode for 5 minutes.
Step 22: Meanwhile, combine a little salt and water in a ladle and mix it into the batter.
Step 23: Stir the batter well until well combined.
Step 24: Grease idli plates with oil.
Step 25: Pour batter into idli plates, filling each cavity about ¾ full.
Step 26: Press the cancel button and remove the lid.
Step 27: Place the idli plates on the trivet.
Step 28: Close the pot with a lid.
Step 29: Set it to steam mode with the pressure valve in a venting position. Set the alarm on your mobile for 10 minutes (the timer on the IP doesn't work, as the pressure valve is not in sealing position).
Step 30: After 10 minutes, press the cancel button and open the lid.
Storage
Transfer the fermented idli batter into an airtight container and store it in the fridge for up to 10 days. Only take out the required portion needed to use and leave the rest in the fridge.
Make sure to put the batter in the fridge immediately after fermentation to slow down further fermenting. Leaving it outside for too long can cause over-fermentation.
Tips and Tricks
Rice: Use idli rice to get a soft, fluffy rice.
Fenugreek Seeds: Do not skip fenugreek seeds, as they help with fermentation and the soft texture of idli.
Grind: Ensure that you grind the rice to a slightly coarse texture and the urad dal into a smooth and fluffy batter. This helps you get soft idlis with a lighter texture.
Batter Consistency: Batter should have a thick yet pourable consistency to hold its shape in idli plate cavities/moulds. If the batter is too thick, add a little water to thin it.
Grease Idli Plates: Grease the cavities/mould of the idli plate with oil to prevent idlis from sticking.
Steaming Idlis: Ensure to either remove the pressure valve or move it to a venting position to prevent pressure cooking idlis instead of steaming.
Cook Time: Steam idlis for 10 - 12 minutes only. Since the pressure valve is removed or in the venting position, the timer on the Instant Pot doesn't work. So be sure to use a timer on your mobile or clock to prevent overcooking.
Mix Batter by Hand: Mixing the batter with your hand helps aid the fermentation process. Ensure your hands are clean before putting it in a batter.
Water in Pot: Ensure there is enough water at the base of the pot to create steam.
Large Bowl: Use a large bowl to ferment the batter. Ensure batter fills only halfway or slightly more. This will provide sufficient space for the batter to rise as it ferments.
Instant Pot Lid: If you are unsure about the bowl size and whether the batter might overflow, it's better to use a glass lid. If the batter rises too much and spills over, there's a higher chance it will get stuck on the sides of the lid, making it difficult to remove.
How to Ferment Idli Batter Without Instant Pot?
Cover the bowl containing the batter with a plate or plastic wrap.
Keep the bowl in a warm place for 8-12 hours. The time it takes for the batter to ferment varies depending on your location. The batter ferments quickly in places with warm and humid weather, but it takes longer in colder places.
Related
Looking for other south Indian recipes? Try these:
Pairing
These are my favorite dishes to serve with idli:
KEEP IN TOUCH
Do let me know if you try this soft rice idli recipe. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Soft Rice Idli
Equipment
- 1 Small Bowl
- 1 Trivet
- 1 Mixer Grinder/Blender
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 3 Cups Idli Rice
- 1 Cup Urad Dal
- 1 Teaspoon Fenugreek Seeds
- ¼ Cup Poha/ Flattened Rice
- Salt as required
Instructions
- In a big bowl, place idli rice, sona masoori rice and fenugreek seeds.3 Cups Idli Rice, 1 Teaspoon Fenugreek Seeds
- Rinse and wash under tap water 2-3 times or until water runs clear.
- Soak rice and fenugreek seeds in fresh water for 6 hours.
- In a second bowl, place urad dal.1 Cup Urad Dal
- Rinse and wash under tap water 2-3 times or until water runs clear.
- Soak urad dal in sufficient fresh water for 6 hours.
- Place poha (flattened rice) in a bowl, wash it, and soak it for 10-15 minutes.¼ Cup Poha/ Flattened Rice
- After soaking, drain water from rice. Place rice and poha in a mixer jar.
- Add urad dal soaked water and grind it into batter.
- Transfer the batter into a big deep bottomed bowl.
- Now add soaked urad dal, water and grind it into a smooth paste.
- Now add soaked urad dal, water and grind it into a smooth paste.
- Transfer the batter into the same large bowl that contains rice batter.
- Now combine both batters with hand. Mix vigorously in some direction for a few minutes.
- Batter should have a thick but pourable consistency somewhat similar to pancake batter.
- Put a trivet inside the inner pot of the instant pot.
- Place the batter bowl on a trivet and close the lid.
- Set it to yogurt mode and let the batter ferment.
- Once the batter ferments, it will increase in size and gets airy.
- Carefully remove the batter bowl from the instant pot.
- Pour a glass of water in the inner pot, place the trivet and secure the pot with lid.
- Set the steam mode for 5 minutes.
- Meanwhile, take the desired amount of batter into a seperate bowl, combine a little salt and water in a ladle and mix it in the batter.Salt
- Stir the batter well until well combined.
- Grease idli plates with oil.
- Pour batter into idli plates, filling each cavity about ¾ full.
- Press the cancel button and remove the lid.
- Place the idli plates on the trivet.
- Close the pot with a lid.
- Set it to steam mode with the pressure valve at venting position. Set the alarm in your mobile for 10 minutes (the timer on the IP doesn't work, as the pressure valve is not in sealing position).
- After 10 minutes, press cancel button and open the lid.
- Take the idli plates out of the pot and let them cool for a couple of minutes.
- Remove idlis with a wet spoon and serve them with chutney, podi or sambar.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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