Instant Pot or Electric Pressure Cooker (for IP method)
Sauce Pan / Vessel (for stove-top method)
3cupsYellow Mung Dal / Pesarapappu
1cupWhole Urad Dal / Minapagundlu
as requiredWater(for soaking, grinding & cooking)
1teaspoonCooking Oil (for greasing)
2teaspoonsSalt (or as per taste)
SOAKING & GRINDING:
Take both the dals / lentils into a big , deep vessel.Wash them 3-4 times thoroughly and soak for 4-5 hrs.
Grind them into smooth batter, (by adding 1/2 cup of water at a time) using a grinder / blender / mixie.Take the batter into a wide,deep bowl.Add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.
Leave the vessel with ground batter for fermentation (using any of the below methods):Kitchen Platform: On a warm place on the kitchen platform / near the stove.Oven Method: Pre-heat the oven at MAX temperature, for 10 mins. Switch off and place the vessel inside, close the oven with just the lights ON.Instant Pot method:Transfer the batter into the POT. Close it with a suitable flat plate / any glass lid (not the instant pot gadget lid).Set to YOGURT MODE, for up to 8 hrs. Later switch off the gadget.
Grease the idli moulds with cooking oil. Using a small ladle, pour the batter onto greased idli moulds.
Put the idli cooker / a heavy bottomed wide vessel on stovetop under high flame.On Stove Top:Take a wide bottomed vessel (of suitable size) or the idli steamer or pressure cooker.Add 1½ cups of water to vessel, stack the idli plates, close the lid & steam cook for about 12-15 mins.In an Instant Pot:Add 2 cups of water to the Inner Pot, place the IDLI stand inside.Close it with IP lid, set to STEAM mode with VALVE to VENTING, for 12-15 mins (external timer has to be used).
Switch off, but open the lid only after 3 to 5 mins.For every idli, gently scoop the idlis(s) out of the moulds with a wet spoon. Done!!
Please see the MAIN POST for step wise pics, RECIPE TIPS & VIDEO!