Idli, a traditional South Indian delicacy, is a popular breakfast option for many. This steamed rice cake is not only delicious and healthy but also versatile, as it can be enjoyed with a variety of chutneys, sambar, or even on its own. While traditionally idlis are made using a traditional idli steamer, using a rice cooker to make idlis is a simple and efficient alternative. In this article, we will guide you on how to make idli in a rice cooker using a straightforward and hassle-free method.
Gathering the Ingredients
Before you start making idlis in a rice cooker, you will need to gather all the necessary ingredients. These include:
– 2 cups of idli rice or parboiled rice
– 1 cup of urad dal (split skinned black gram)
– 1 teaspoon of fenugreek seeds
– Water (for soaking and grinding)
– Salt (to taste)
– Cooking oil (for greasing the idli plates)
Soaking the Rice and Dal
To make soft and fluffy idlis, it is crucial to soak the rice and dal before grinding them. Begin by washing the rice and dal separately to remove any impurities. Then, place them in two separate bowls and cover with water. Add fenugreek seeds to the dal bowl. Soak the rice and dal for at least 4-6 hours or overnight, ensuring they are fully submerged in water.
Grinding the Batter
After the rice and dal have soaked adequately, it is time to grind them into a smooth batter. Start by draining the water from both the rice and dal. Rinse them once more to remove any excess starch.
Using a Grinder
If you have a wet grinder, it is the ideal equipment for grinding the idli batter. Add the soaked dal to the grinder and grind it for about 20-25 minutes till it becomes smooth and fluffy. Transfer the ground dal batter to a large container.
Using a Mixer or Blender
If you don’t have a grinder, you can use a mixer or blender to grind the dal. Start by adding a little water to the mixer/blender jar. Then, gradually add the soaked dal in batches and blend until you achieve a smooth consistency. Transfer the ground dal batter to a large container.
Grinding the Rice
Next, add the soaked rice to the grinder. Grind it for about 15-20 minutes until it turns into a slightly coarse and grainy texture. If using a mixer or blender, blend the rice in batches until you achieve the desired texture. Add the ground rice to the container with the dal batter.
Mixing the Batter
Once you have ground both the rice and dal, it’s time to combine them. Mix the rice and dal batter together thoroughly until well combined. Use your hand or a large spoon to ensure an even mixture. Add salt to taste and mix once again.
Fermenting the Batter
The next crucial step in making idlis is fermenting the batter. Fermentation helps in achieving a light and fluffy texture in the idlis. Here’s how you can do it:
– Cover the container with a clean kitchen towel or a lid that is not fully sealed.
– Keep the batter in a warm place, preferably in an oven with the oven light turned on. The warmth aids in the fermentation process.
– Allow the batter to ferment for at least 8-10 hours or overnight. The fermentation time may vary depending on the weather conditions. The batter should double in volume and have a slightly sour aroma after fermentation.
Preparing the Rice Cooker
While the batter is fermenting, you can prepare the rice cooker for making idlis. Follow these steps:
– Fill the rice cooker with water up to its maximum capacity.
– Place the idli plates or trays inside the rice cooker. If your rice cooker doesn’t have idli plates, you can use small steel bowls or ramekins instead.
– Apply a thin layer of cooking oil on each plate or bowl to prevent the idlis from sticking.
Steaming the Idlis
Once the batter has fermented, and the rice cooker is ready, it’s time to steam the idlis. Here’s what you need to do:
– Give the fermented batter a gentle stir. It should have a slightly frothy texture.
– Pour a ladleful of the batter into each cavity of the idli plates or bowls.
– Carefully place the idli plates/bowls in the rice cooker and close the lid.
– Turn on the rice cooker and set it to the “Cook” or “Steam” mode.
– Allow the idlis to steam for approximately 10-12 minutes. Do not open the lid during steaming, as it can affect the fluffiness of the idlis.
– After the steaming time is complete, insert a toothpick or knife into one of the idlis to check if they are cooked completely. If the toothpick comes out clean, the idlis are ready.
Serving and Storing
Once the idlis are done, turn off the rice cooker and carefully remove the plates/bowls from the cooker. Allow them to cool for a minute or two. Then, use a spoon or a butter knife to gently loosen the edges of the idlis and remove them from the plates/bowls.
Serve the hot idlis with chutney, sambar, or any accompaniment of your choice. If you have leftover idlis, you can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, steam them again in a steamer or microwave for a few minutes.
Conclusion
Making idlis in a rice cooker is a simple and efficient method that can save you time and effort. By following the steps outlined in this article, you can easily prepare soft and fluffy idlis at home. Remember to soak, grind, and ferment the batter properly for the best results. With practice, you’ll master the art of making idlis in a rice cooker and delight your family and friends with this delicious South Indian treat. So, go ahead, give it a try, and enjoy a plateful of steaming hot idlis whenever you crave them!