Step 1

Firstly, rinse the urad dal, fenugreek seeds, and idli rice in a bowl and soak them in water for 4 hours.

Step 2

After 4 hours, drain the water and grind the mixture into a fine paste using a mixer or blender. Next, add a little water to facilitate the grinding process.

Step 3

Then, transfer the paste to a large bowl and add 1 tsp of salt and 1 tsp of yogurt. Mix the batter for 5 minutes, ensuring that it is well combined.

Step 4

Cover the bowl with a lid and place it in a warm place for 8 to 12 hours, depending on the climate, to allow the batter to ferment. After 8 hours, the batter should have doubled in size and become fluffy.

Step 5

Now, grease the idli molds with oil and pour the fermented batter into the molds until they are 3/4th full.

Step 6

Pour 1 cup of water into the instant pot and place the idli molds in the pot. Then, close the lid and set the vent to the “Venting” position or just completely remove the pressure rocker.

Step 7

Set the timer for 12 minutes on high pressure using the “Manual”, “Sauté”, “Steam”, or “Pressure Cook” mode.

Step 8

Once the timer beeps, release the pressure naturally by allowing the pot to cool down. Carefully, open the lid of the instant pot and remove the idli molds.

Step 9

Allow the idlis to cool for a few minutes before removing them from the molds using a spoon or knife.

Step 10

Finally, serve the idlis hot with coconut chutney or sambar.