Idlis are a popular South Indian breakfast dish known for their soft and fluffy texture. Traditionally, idlis are made by steaming a fermented batter made of rice and urad dal (split black lentils) in special idli moulds. However, not everyone has these moulds or a traditional idli steamer at hand. Fortunately, you can still make delicious and perfectly cooked idlis using a pressure cooker! Here is a step-by-step guide on how to make idli in a pressure cooker.

Ingredients:

– 1 cup idli rice (or parboiled rice)

– 1/2 cup whole urad dal (split black lentils)

– 1/4 tsp fenugreek seeds (optional)

– Salt to taste

– Water as required

– Oil for greasing

Equipment:

– Pressure cooker

– Idli stand or suitable substitute

– Grinder or blender

Instructions:

1. Preparing the Batter:

a. Wash the rice and urad dal separately in water until the water runs clear.

b. Soak them separately for 4 to 5 hours along with the fenugreek seeds if using.

c. After soaking, drain the water and grind the soaked rice in a grinder or blender to form a fine paste. Similarly, grind the urad dal to form a smooth paste.

d. Combine the ground rice and urad dal into one container, adding salt to taste.

e. Mix well by hand and set aside to ferment overnight or for at least 8 hours. The batter should rise and acquire a slightly sour aroma.

2. Preparing the Pressure Cooker:

a. Remove the whistle from your pressure cooker and add 2 cups of water inside.

b. Place a trivet or steamer basket at the bottom of the pressure cooker to elevate the idli stand or moulds.

c. Grease your idli stand or moulds using a little oil to prevent sticking.

3. Making the Idlis:

a. After fermenting the batter, gently mix it and pour it into the greased idli moulds.

b. Place the moulds in the cooker, cover with a tight-fitting lid and cook on high heat for 2 minutes.

c. Reduce the heat to medium and steam for another 8 to 10 minutes. Avoid opening the lid during this time.

4. Checking Idli’s Doneness:

a. Once steaming is done, use a toothpick or fork to check if your idlis are cooked through. If the toothpick comes out clean, they are ready!

b. If not, cook for an additional 2 to 3 minutes until fully cooked.

5. Removing and Serving:

a. Carefully remove the idli stand or mould from the pressure cooker, allowing them to sit for about 5 minutes before removing each idli.

b. Using a flat spoon or butter knife, softly scoop out each idli from its mould onto your serving plate.

Serve your soft homemade-idlis with coconut chutney, sambar (a spiced South Indian lentil soup), or your favorite dipping sauce! Get creative with this versatile recipe by adding chopped vegetables like carrots or peas into the batter before cooking for nutritious and colorful vegetable idlis!