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Instant Pot Idli Batter with Idli Rava

  • Author: Siri
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 32 1x
  • Diet: Low Calorie


A foolproof recipe for well-fermented instant pot idli atter that gives soft idlis every single time. Idli is a healthy breakfast option and is perfect for weight loss or calorie-counting diets.


  1. 1 cup whole urad dal
  2. 2 cups fine idli rava
  3. 1 cup thin poha/flattened rice
  4. 1/2 tbsp fenugreek/methi seeds
  5. 1 to 1.25 cups of ice-cold water
  6. 1 tablespoon of sea salt or rock salt


  1. Wash urad dal and fenugreek seeds well under running water several times until you see clear water. Soak them for at least 3 to 4 hours.
  2. Wash idli rava well until you see clear water and soak for 1 hour.
  3. Just before grinding the batter, wash the thin flattened rice well and squeeze excess water.
  4. Using ice-cold water, grind the soaked urad dal and fenugreek seeds into soft butter-like consistency batter in a normal mixi/blender or wet grinder the batter should be very smooth. then add flattened rice and grind once more.
  5. Take out and add to instant pot inner pot or a pot that can fit enough into the instant pot.
  6. Drain all the water from soaked idli rava. Start squeezing a handful of rava with your hands and keep adding to the soft urad dal batter until rava is finished.
  7. Mix such that rava gets incorporated well into the urad dal batter. 
  8. Once both are mixed initially, using your hand keep beating the batter in a way to incorporate air into the batter(check video) You can also use cut and fold method. 
  9. Switch on instant pot and press yoghurt mode and set the timer for 7. 5 hours. place the batter filled pot and cover with a lid.allow it to ferment.
  10. If using a pot in pot method, add 2 cups of water in the instant pot inner pot and place the batter pot.
  11. Once the batter is fermented, mix the batter gently once, add required salt(usually try adding a tablespoon)and mix very gently, you should not over beat the batter.
  12. Prepare idlis according to your preference, tips given in the post above.


Stick to the soaking times mentioned above.

Using ice-cold water is a must to avoid killing the good bacteria, I normally use tap water here in the UK as it is ice cold anyways.

If using thick flattened rice, soak for at least 15 minutes or until it becomes soft.

Do not overfill the batter to the brim of the container, leave plenty of space for it to rise.

In summer times, check the batter in between as it may take less time for fermentation.

  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: Indian

Keywords: idli batter, instant pot, amdhra, indian