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How to Cook Idli in a Pressure Cooker

author image Shweta Singh
Shweta Singh is a dietitian who started writing articles in topics of health and nutrition in 2010. She has over five years of work experience in the dietetic field and holds a Doctor of Medicine in alternative medicine, with specialization in Vitamin therapy, yoga and magnet therapy.
How to Cook Idli in a Pressure Cooker
A plate of idli with a side of sauce. Photo Credit: bharatkumarswarnkar/iStock/Getty Images

Idli is a fermented carbohydrate-rich food indigenous to the southern parts of India. It is prepared by steaming a fermented batter of rice and split black gram dhal. The fermentation process increases the bio-availability of proteins and enhances the B-vitamin content of the food. Idlis are a low-calorie, nutrient-enriched food with a balance of cereal and pulse protein. Since it is steamed, the fat content is lower as well.

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Step 1

Place the grid at the bottom of the pressure cooker. Fill the cooker with 2 cups of water. Put the cooker on the stove and let the water heat.

Step 2

Grease the idli mold with oil. Carefully pour batter into each mold with a ladle covering 75 percent of the area. Leave little space for idli batter to rise.

Step 3

Place the mold filled with batter into the pressure cooker. Cover the cooker with its lid without adding the weight or whistle on the lid.

Step 4

Increase the heat to high temperature. Once the steam starts to rise from the vent, cook for 10 minutes.

Step 5

Switch off the heat. Let the cooker cool for five minutes.

Step 6

Remove the idli mold from the pressure cooker. Scoop off the idlis from the mold with the help of a butter knife and serve hot with coconut chutney.

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  • ''South Indian Cooking''; Tarla Dalal; 2008
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