INSTANT POT NO YEAST IDLI
This Recipe Makes 7 Idli’s
Instant Pot No Yeast Idli is a great way to make this delicious treat. Idli is a steamed rice cake which originated in South India.
These little pillows are usually made with yeast & a combination of rice flour & black lentils (urad dhall). Another method consists of using semolina in batter to create rava idlis. However, in South Africa, we tend to omit the urad dhall in this recipe & have come up with our own easier way of preparing them.
Unfortunately, I am not a lover of yeast in my Idli’s so this recipe was actually given to me by my mum, she has omitted the yeast & has substituted it with baking powder instead.
Traditionally, these idli’s are steamed in an Idli pot, with moulds on stainless steel racks that interlock & stacked upon each other. They are steamed in a pot on the stove top. This recipe uses the Instant Pot & I have used their silicone moulds to prepare these delicious idli’s.
Instant Pot No Yeast Idli Ingredients:
- 1 cup water for the Instant Pot
- 1 cup rice flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- 300 ml milk
- 1 tablespoon butter
- ¼ cup desiccated coconut for rolling
- silicone mould
- This is the silicone mould that I have used from the accessory kit.
- To a mixing bowl, add in the rice flour.
- Add in the all-purpose flour.
- Next, add in the baking powder & the white sugar.
- Mix well.
- Gradually pour in the milk & mix.
- It should result in a pancake like batter not to runny & not too thick.
- Cover the bowl with a lid or plastic wrap & allow it to rest on the counter for 1 hour.
- After an hour of resting the batter, melt the butter for a few seconds in the microwave.
- Pour the melted butter into the batter.
- Mix well.
- It should become a creamy & smooth batter.
- Next, grease the silicone moulds with cooking spray.
- Add about 3 tablespoons of the batter to each mould until all the batter is used up.
- Try not to fill them up to the top as they will rise once steamed.
- Thereafter, bring out the trivet & place the silicone mould over it.
- Plug in your Instant Pot, the display should read “OFF”.
- Open the Instant Pot Lid & pour the 1 cup of water into the stainless steel inner pot.
- Place the trivet with the silicone mould into the Instant Pot – over the water.
- Secure the lid on the Instant Pot.
- Turn the anti-blockage vent (steam release handle) to “SEALING”.
- Press the “Steam” button. Press the button again to set the pressure level to “NORMAL” on the display.
- Next, use the “- or +” buttons & set the cooking time to 00:12 (12 minutes).
- The Instant Pot should display “ON” until the pressure builds up.
- Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 12 minute timer will count down on the screen.
- After the 12 minutes are over, Press the “Cancel” button on your Instant Pot.
- Turn the anti-blockage vent (steam release handle) to “VENTING” to allow the excess steam to release. Once the “float valve” sinks in, it is safe to open the lid.
- Carefully take out the trivet from the Instant Pot.
- Allow the idli’s to cool for 3 minutes.
- Thereafter, push the silicone mould one at a time from the bottom using your thumb/fingers & watch these idli’s pop out effortlessly.
- Add the desiccated coconut to a bowl.
- Roll the idli’s into the desiccated coconut.
- They aren’t the authentic flat shaped idli’s due to them being in these silicone moulds, but they’re still super yum.
- These Instant Pot No Yeast Idli can be served as is.
- Alternatively, slice them & slather on some butter.
- Store in an airtight container for up to a week. They can even be stored in those same silicone moulds as it comes with it’s very own lid.