Idli (Steamed Sourdough Bread)
Grounded in old-world South Indian food culture, these fluffy discs of sourdough-bread-y goodness are whole grain, kid-friendly, oil free and easy on the tummy!
Prep Time5 mins
Cook Time15 mins
Resting Time2 mins
Total Time20 mins
Calories: 100kcal
Ingredients
- Idli batter (1/4 cup per idli)
- Salt to taste
Instructions
- Preheat the water in your steamer. I use a stock pot that fits my idli plate stand. A large rice cooker or even Instant Pot can also be used for this purpose.
- Add salt to taste to your idli batter and mix thoroughly. See my earlier post on how to make fermented idli batter.
- Pour enough batter to leave a small gap between the batter and the top of the idli mold. For me this is about 1/4 cup batter per mold.
- Stagger the idli plates so each idli has enough space to rise. Place the idli stand into your steamer. The water should be close to boiling at this point.
- Close the lid and set the timer for 15 minutes just to play it safe.
- When done, remove the idli stand and let sit for 2 minutes. Remove each idli with a heat-safe spatula. Transfer to a serving bowl and serve!
Notes
Greasing the idli plates helps remove the idli more 'cleanly,' however it is not required. Using a silicone spatula goes a long way to achieving a similar effect.
Using an ice-cream scoop makes it easy to pour the right amount of batter into the idli molds.
After steaming, water may have collected in the bottom plates of the idli stand. Simply pour this off before letting the idli rest for 2 minutes.
Admittedly, steaming these idlis in an Instant Pot has been hit or miss for me. I find that the most consistent Instant Pot Idli results come from using a glass lid with a vent hole over the top of the IP while the idlis are steaming (in place of the lid that comes with the IP). I imagine that having a less than perfect seal helps them not implode?
Nutrition
Calories: 100kcal