Step 1

Rinse rice 2-3 times, until the water runs clear. Soak in enough water for 6 hours or overnight.

Step 2

Rinse dal 2-3 times until water runs clear. Soak in enough water along with fenugreek seeds, for 6 hours to overnight.

Step 3

Drain water from rice and add to the blender. Add 1½ cups of ice-cold water and grind to a smooth paste using the smoothie button. If needed, add another ½-cup water to get a fine consistency. Transfer this batter to the same Instant pot insert.

Step 4

Drain the water from dal and add to a high-power blender. Add 1¼ cups of ice-cold water and grind to a smooth paste using the smoothie button. If needed, add another ¼ cup water till you get a pancake batter-like consistency. Transfer the batter to the instant pot steel insert.

Step 5

Add salt and mix the batter well, for one-to-two minutes. At this point, the consistency of the batter should be like pancake batter - neither too thick nor runny.

Step 6

Place the steel insert in the Instant Pot. Cover with a glass lid (not the Instant Pot lid as batter might jam the seal).

Step 7

Select Yogurt mode and set a time for 12 hours using the +/- buttons. Adjust to 'less' or 'low' mode. At the end of this time, the batter should have risen to almost double in size and should look slightly frothy. If it doesn't look fermented, cover the lid and set it on yogurt mode for another 1-2 hours. (The total time varies between 12-14 hours depending on the climate, variety of rice and dal.)

Step 8

Transfer the batter to a large bowl with enough capacity to handle the fermented batter (almost double in size). Add salt and mix as per directions.

Step 9

Place it in the oven with the oven light on. Leave it for 12 hours or overnight. For extra insurance against the batter overflowing, place a baking sheet underneath.

Step 10

Grease an idli mold and spoon in the fermented batter, till about 3/4th full. Don't overfill.

Step 11

Place 2 cups of water into the steel inner pot of the Instant Pot, then place in the filled idli stand.

Step 12

Secure the lid, close the pressure valve, vent set to 'VENTING'. Select 'Steam' and cook for 12 minute at High Pressure. The in-build timer of the Instant Pot doesn't work on steam mode, so set an external timer for 12 minutes.

Step 13

Remove the idly stand and let it rest for 1-2 minutes. This prevents the idli from sticking to the mold. Using a pairing knife, run around the mold to release the idli from the mold. Serve warm with sambar or coconut chutney.

Step 14

Pour 1 cup of batter into a bowl.

Step 15

Slowly add 1 tablespoon of water at a time until the batter is slightly runny (you may need 3-4 tablespoons of water total).

Step 16

Heat a non-stick skillet over medium-high heat. When hot, drizzle a few drops of oil. Then using tongs wipe it off with a wet kitchen towel. This creates an evenly heated surface for dosa.

Step 17

Ladle about 1/2-cup batter onto the center of the pan, and using the back of the ladle, spread it around the pan in circular motion, till it creates a smooth and even layer. Cook for about 30-40 seconds. The edges of the dosa lift from the pan when the bottom side is done.

Step 18

Sprinkle a few drops of oil on top, then flip and cook the other side for 30 seconds. Serve with sambar, coconut chutney, or stuff with spiced potatoes for masala dosa.

Step 19

Add a few tablespoons of water to adjust the batter to a flowing pancake batter-like consistency. (for uttapam, I keep the batter thicker than dosa, so I only use 1-2 Tablespoons of water).

Step 20

Heat a non-stick skillet over high heat, drizzle a few drops of oil, then ladle the batter onto the pan and spread it a little to make an even disc. Cook for 30-45 seconds, till the bottom is golden brown.

Step 21

Sprinkle with diced tomatoes, onions and/or green chilis, and chopped cilantro, then flip and cook the other side for 30 seconds. Serve uttapam with sambar.