Idlis
5 minutes
to prep
10–15 minutes
to cook
Makes 4-6
per cup of batter
South Indian
About this Recipe
Region:
South Indian
Idlis are ideally made with idli plates (stainless steel molds) or idli steamers that can be purchased at most Indian grocery stores. Steaming can even be done in an Instant Pot or a pressure cooker. Many online stores now sell idli steamers with built-in plates. Idlis are often consumed for breakfast.
Photo and Recipe Courtesy of Uma and Sharanya Krishna Prasad
Ingredients
Instructions
- Coat the idli plates with a little bit of cooking oil – a mild or neutral flavored vegetable oil works best, like Coconut, Olive, Avocado, Canola, Sunflower oil.
- Pour Idli/Dosai batter into the mold, but do not overfill the molds – leave a little room at the top, like you would for cupcakes and muffins.
- Steam them in the Idli steamer/pressure cooker/Instant Pot. Note: If you’re making the idlis in a pressure cooker or Instant Pot, ensure the weight is not used so that steam is always venting during the cooking process.
- Steam for 5 to 10 minutes after the steam begins escaping steadily from the pot/steamer vent.
Shut off and let cool. Remove the idlis from the molds – a spoon will work well to release the idlis from the molds easily. - Idlis pair well with coconut chutney, idli podi/dosai milagaipodi (spicy lentil powder), vegan plain, unsweetened yogurt, and sambhar.
