Instant Pot Idli Recipe – Urad Dal & Moong Dal Fermented Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Instant Pot Idli Recipe – Urad Dal & Moong Dal Fermented Steamed Cakes

Hey everyone! If you’ve ever craved those fluffy, cloud-like South Indian steamed cakes called idlis, but felt intimidated by the fermentation process, you’re in the right place. I remember when I first tried making idlis – it felt like a bit of kitchen magic! Now, with the help of my Instant Pot, it’s become so much easier and more reliable. This recipe uses a blend of urad dal and moong dal for a wonderfully soft texture, and the Instant Pot takes all the guesswork out of fermentation. Let’s get started!

Why You’ll Love This Recipe

This Instant Pot idli recipe is a game-changer. It simplifies the traditional method, making perfectly soft and fluffy idlis every time. The Instant Pot’s yogurt setting provides a consistent temperature for fermentation, eliminating the need to constantly monitor the batter. Plus, the steaming process is quick and efficient. Honestly, once you try this, you’ll never go back to the traditional method!

Ingredients

Here’s what you’ll need to make about 20 delicious idlis:

• 1 cup urad dal gota (whole dehusked black gram) – approximately 175g
• 2 cups moong dal dhuli (split & dehusked mung beans) – approximately 290g
• ½ teaspoon methi seeds (fenugreek seeds) – approximately 2.5g
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec. Getting the right quality makes all the difference!

Urad Dal Gota (Whole Dehusked Black Gram) – Regional Variations & Benefits

Urad dal is the star of the show! It’s what gives idlis their signature soft texture. You can find urad dal gota in most Indian grocery stores. Sometimes, you might find it labeled as ‘black gram’ or ‘skinned black gram’. It’s a fantastic source of protein and fiber, too.

Moong Dal Dhuli (Split & Dehusked Mung Beans) – Why it’s used with Urad Dal

Adding moong dal dhuli lightens the idlis and makes them even more digestible. It also contributes to a lovely, slightly sweet flavor. Some recipes only use urad dal, but I find the moong dal adds a beautiful texture.

Methi Seeds (Fenugreek Seeds) – Flavor & Fermentation Aid

Don’t skip the methi seeds! They add a subtle, savory flavor and, more importantly, help with the fermentation process. They create a warmer environment for the yeast to thrive.

Salt – Type & Importance

I prefer using regular table salt, but you can use sea salt if you prefer. Salt isn’t just for flavor; it also controls the fermentation process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the urad dal gota, moong dal dhuli, and methi seeds in a large bowl. Give it a good mix.
2. Now, rinse the lentils thoroughly under cold water until the water runs clear. This removes any impurities.
3. Soak the lentils in plenty of water for 5-6 hours, or even overnight. They’ll plump up beautifully!
4. Once soaked, drain the lentils really well. This is important for the right batter consistency.
5. Transfer the drained lentils to a blender. Add about 1 cup (240ml) of fresh water.
6. Blend, blend, blend! You want a super smooth, pourable batter. Add a little more water if needed, but go slowly.
7. Pour the batter into your Instant Pot. Add salt to taste and give it a good mix with your hand for 1-2 minutes. This helps activate the fermentation.
8. Check the consistency. It should be slightly thick, but still pourable – like a thick pancake batter. Add a little water if it’s too thick.
9. Cover the Instant Pot with a glass lid (important – you need to see if it’s bubbling!). Select the “Yogurt” setting and set the timer for 13 hours.
10. After 13 hours, check for fermentation. Drop a tiny spoonful of batter into a glass of water. If it floats, it’s ready! If it sinks, let it ferment for a few more hours.
11. Grease your idli molds generously with oil.
12. Carefully pour the fermented batter into the idli molds, filling each cavity about ¾ full.
13. Add about 1 cup (240ml) of water to the Instant Pot inner pot. Place the idli stand inside.
14. Place the idli molds on the stand. Close the lid and set the Instant Pot to “Steam” mode for 13 minutes.
15. Let the pressure release naturally for 5 minutes, then carefully release any remaining pressure.
16. Allow the idlis to cool in the molds for 5 minutes before gently removing them with a spoon.

Serve warm with sambar and coconut chutney!

Expert Tips

• Water Quality: Use filtered water for soaking and blending.
• Blending: A high-powered blender will give you the smoothest batter.
• Fermentation Temperature: The Instant Pot’s yogurt setting maintains a consistent temperature, but if your kitchen is very cold, fermentation might take longer.
• Don’t Overfill: Don’t overfill the idli molds, as the idlis will expand during steaming.

Variations

• Rava Idli: Add ½ cup of semolina (rava) to the batter for a slightly different texture. My mom always made these!
• Thattai Idli: Spread the batter thinly on a greased tawa (flat griddle) for a crispy, pancake-like idli.
• Spicy Idli: Add a pinch of red chili powder or finely chopped green chilies to the batter for a little heat.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sambar and chutney are also vegan-friendly.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Spice Level – Adjusting for Flavor

This recipe is mild. Feel free to adjust the spice level by adding more green chilies or red chili powder to the batter.

Festival Adaptations – South Indian Festivals

Idlis are a staple during many South Indian festivals like Pongal and Ganesh Chaturthi. They’re often served as part of a larger festive meal.

Serving Suggestions

Idlis are best served hot with:

• Sambar (lentil-based vegetable stew)
• Coconut Chutney
• Tomato Chutney
• Spicy Peanut Chutney

Storage Instructions

• Idli Batter: You can store leftover idli batter in the refrigerator for up to 3 days. It might ferment a little more, so you might need to add a splash of water to adjust the consistency.
• Cooked Idlis: Cooked idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

What is the ideal consistency of the idli batter?

The batter should be smooth and pourable, like a thick pancake batter. It shouldn’t be too runny or too thick.

Can I ferment the idli batter at room temperature?

Yes, you can, but it’s more challenging to control the temperature. Fermentation time will vary depending on the room temperature.

What if my idli batter doesn’t ferment?

Make sure your lentils are fresh and soaked for long enough. Also, ensure the temperature is warm enough for fermentation. You can try adding a pinch of sugar to help kickstart the process.

Can I use a different type of dal instead of moong dal?

While moong dal is preferred, you can experiment with other dals like chana dal (split chickpeas), but the texture will be different.

How do I prevent idlis from becoming sticky?

Grease the idli molds generously with oil. Also, make sure the idlis are fully cooked before removing them from the molds.