#instantpot #dosa batter #idli

Ingredients

Idli Rice – Short grain pearly white rice makes the perfect idli 2cups(many people take 3cups)

Skinned Gota Urad Dal –(1cup)

Poha – Optional ingredient but highly recommend it as these flattened rice flakes add lightness to the idli. 1tbsp

Methi Seeds – These are fenugreek seeds that help with the fermentation process and add nutritional benefits along with a good amount of fiber and minerals

Sea Salt or Pink Himalayan Salt – Table salt, Iodized salt, and even refined kosher salt inhibits the grown of good bacteria during the fermentation process, so use whole unrefined salts such as sea salt or pink Himalayan salt

The key to soft & light Idli is the perfectly fermented batter.

1:2 urad daal to rice ratio for the perfect balance of carbs and proteins but many people do 1:3 but I prefer 1:2

Soak dal separately overnight
Soak rice, pohe, fenugreek seeds together but separately from dal, overnight

Next day grind everything to soft batter

Add in instant pot and add salt

Press the “Yogurt” (normal) function that will run for 4 hours. I keep it inside for another 34hours.

The batter will be nicely fermented.

You can do idlis or add little water and make dosa or uttapam.

Hope you will try. Enjoy this recipe.

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