Brown Rice Idli Instant Pot

Today I will share a variation of the south Indian Idli that I shared in March. The feedback on the Idli recipe was enormous, and several readers asked if it is possible to cook this with brown rice and if there is an easy way to prepare these breakfast treats. So here it is…Brown Rice Idli! I agree to be sent email.

Just like my older post for Idli, I have shared the Instant Pot version to prepare the batter and steam boil them. Although there is a little bit of planning and preparation that goes with preparing Idlis, it is always worth the wait and effort. Now that we know it is possible to prepare this champion breakfast option with brown rice, it gives me great pleasure in sharing it. Apart from using brown rice, the other variation is that I have shared a new way to prepare them without Idli molds! That’s right…a lot of my readers expressed regret not having the molds that I show in pictures. But that is ok now….keep reading here and I will show you all the details for the perfect Brown Rice Idli you can prepare immediately!

About this recipe

A common question is why I chose to use an Instant pot for fermenting batter? I have typically found it difficult to get an evenly fermented batter for dosa or idli. It is usually because of unstable ambient temperatures. So, I tried it with the Instant Pot and got these amazing results. But be sure to try it with a small batch first. Once you have the fermented batter, steaming them is easy and quick. Before the actual procedure, you must first soak the ingredients for 5 hours, then blend them separately. Then mix them evenly and ferment the batter using the Instant Pot. You pour the batter inside the instant pot and use ‘yogurt’ mode for 9 hours. At the end of 9 hours, your batter will be ready! NOTE: Do not seal the Instant pot lid during the fermentation process. Use a lid to cover that lets a little air through. Once the batter is fermented, steam them using idli molds for 7 - 10 minutes. Your soft and nutritious idli will be ready. Read the detailed procedure in the recipe box below.

Make idli without a pressure cooker

After grinding batter, place the idli batter in a warm place like inside the oven (preheat the oven for 10 min and turn it off) overnight. Usually, fermented idli batter is steamed in an idli pan in 15- 20 mins. The pan is usually greased lightly before pouring on the batter. Place the Idli mold in a steamer without a pressure seal. The sweating from the steam is enough to cook the Idlis in 15-20 minutes.

Side dishes for idlis

Idli can be served with pudina chutney or tomato chutney. Check my recipes for more details. Pairing Idlis with sambar is another hugely popular style.

Shelf Life

Idli batter has a decent shelf life. It can stay fresh and refrigerated for 2 -4 days. However, let the brown rice idli batter come to room temperature anytime you cook them on the stove or in the Instant Pot.

Tips and tricks

First and foremost, you can steam idlis without the molds. Just use paper cups! The Idlis will look like little cups but taste just the same. You can always cut them into small circular shapes, as shown in the pictures. This tip applies to regular white idli as well.I used Kerala Matta rice to get the perfect fluffy texture of the idlis, but you can use any brown rice.Always grease the molds and paper cups before pouring the idli batter.To get soft and fluffy idlis, do not overmix the batter for idli.Adding salt before fermentation will help by not mixing the batter a lot.Add water to the batter as required. Add a little water if you cannot move your spoon around the batter.While grinding the batter, add water gradually to avoid getting runny batter.

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