Wash the dal and rice in clean water, and soak them in separate bowls for 4-6 hours. Soak the Poha for 30 minutes before grinding or blending.

Strain the water and blend the rice, dal, and poha separately adding just a little water.

Mix all the batter and add salt.

Now pour the batter in the inner pot in Instant Pot (Alternatively, you could also place the batter in a warm place in the kitchen)

Press the yogurt setting in Instant Pot and let it sit for about 9 hours.

Idli batter will be fermented and ready for cooking in the molds. Gently stir once.

While the water is heating, grease the idli molds with oil. Or if you are using paper cups, grease them with a thin layer of oil.

Add a small amount of batter in each mold and stack them in Instant Pot.

For paper cups: add ¾ cups of batter inside the paper cups then place the batter filled cups in a vessel and place the vessel inside the inner pot.

Close the lid and set the Instant Pot in “steam mode” in “venting” position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer.

In 5- 8 minutes, (10-12 minutes for paper cups), hot steaming Idlis will be ready.

Hot Steaming Idlis are ready to be served! Pair them with coconut chutney or sambar for a delectable experience.