Idlis are traditionally made by steaming a fermented batter of rice and urad dal (black gram). The rice and dal are soaked, ground to a smooth paste, and left to ferment overnight, allowing the batter to rise and develop a tangy flavour. The batter is then poured into greased moulds of an idli steamer and the final result is soft, fluffy, and spongy cakes. This process is rooted in tradition.
The key to making idlis is steaming the batter to cook it evenly while retaining its moisture and fluffiness. One needs to have a controlled steaming environment, ensuring the idlis rise well and maintain their soft texture. Making these idlis without an idli maker is not only possible but also easy with a little creativity and the right tools. From using pressure cookers and kadais to experimenting with banana leaves and microwaves, these alternatives ensure you can enjoy this dish anytime. So, gather your batter, choose your method, and relish soft, fluffy idlis, even without an idli maker.
Using A Deep Pan Or Pot With A Lid
A deep pan or pot can mimic the steaming environment of an idli maker. Place a trivet or an overturned bowl at the bottom of the pan to create a platform for the idli moulds. Pour water into the pan, ensuring it doesn’t touch the moulds. Cover the pot with a tight-fitting lid to trap the steam. This method works efficiently and produces idlis just as soft as those made in a traditional steamer.
Idlis In A Pressure Cooker
A pressure cooker is an excellent alternative to an idli maker. Remove the whistle or weight from the lid to allow steam to escape. Place a trivet inside the cooker and arrange the idli moulds or bowls on top. Add water to the cooker, ensuring it doesn’t touch the batter. Steam the idlis on medium heat for about 10–15 minutes. This method is quick and convenient for most households.
Using Small Bowls Or Cups
If you don’t have idli moulds, small stainless steel bowls or silicone cupcake moulds can be used. Grease them lightly with oil and pour the idli batter into them. Arrange the bowls on a trivet inside a pot or pressure cooker. Steam them until cooked. This method is ideal for making idlis in smaller quantities.
Microwave Method
Microwaves can also be used to make idlis. Pour the batter into microwave-safe bowls or molds, and place them in a microwave steamer. Alternatively, you can use a microwave-safe plate with small greased bowls on it. Cover with a microwave-safe lid and steam for 4–5 minutes. While the texture may differ slightly, this method is great for quick idlis.
Idlis In A Kadhai Or Wok
A kadai (wok) can serve as a makeshift steamer. Place a small stand or ring at the bottom of the kadhai and add water. Arrange idli moulds, bowls, or plates with batter on the stand. Cover the kadhai with a tight-fitting lid and steam the idlis. This method is simple and works well with minimal equipment.
Video Credit: Hebbars Kitchen
Banana Leaf Idlis
For a traditional touch, use banana leaves to make idlis. Shape the batter into small portions and wrap them in banana leaves. Arrange these on a steaming tray or directly on a trivet in a pot. Steam them as usual. The banana leaves impart a subtle, earthy flavor to the idlis, making them even more delicious.
Using A Rice Cooker
If you own a rice cooker, it can double as an idli steamer. Place a steaming basket or trivet inside the cooker, pour water, and arrange the idli moulds or bowls on top. Close the lid and steam the idlis on the cooking mode. Rice cookers maintain consistent heat, ensuring evenly cooked idlis.
Tips To Make Perfect Idlis Without An Idli Maker
Batter Consistency: Ensure the batter is of the right consistency—neither too thick nor too runny. A well-fermented batter will yield soft and fluffy idlis.
Greasing Moulds: Grease the moulds, bowls, or plates lightly with oil to prevent the idlis from sticking.
Adequate Steaming: Avoid opening the lid frequently during steaming to maintain consistent heat and steam.
Water Level: Ensure the water level in the pot or cooker is sufficient to create steam but doesn’t touch the batter.
Testing Doneness: Insert a toothpick or knife into the idlis to check if they’re done. If it comes out clean, the idlis are ready.
Resting After Steaming: Allow the idlis to rest for a minute or two before removing them from the molds to prevent breakage.
Using Cloth For Texture: Line the moulds with a thin muslin cloth before pouring the batter for a traditional texture and easy removal.