Button Idli

Step 1

Pour the idli batter into a medium mixing bowl and add 0.5 teaspoon salt and 1 teaspoon minced ginger and the minced green chilli if using, stirring until evenly mixed, about 30 seconds.

Step 2

Brush each cavity of the button idli mold generously with vegetable oil or ghee, coating the inside of all 8–12 button-shaped compartments so the idlis slide out easily.

Step 3

Gently pour the batter into each oiled mold cavity, filling it to just below the rim — the batter will rise slightly as it steams.

Step 4

Place the idli steamer or pot with steamer insert on the stove and fill it with 2 cups of water, then place the steamer basket or stand inside so the button mold sits above the water without touching it.

Step 5

Turn the heat to medium-high and bring the water to a boil, watching for steam to rise from the pot, about 3–4 minutes.

Step 6

Carefully place the filled button idli mold onto the steamer basket, then cover the steamer pot with its lid and steam for 6 minutes without lifting the lid.

Step 7

After 6 minutes, carefully open the lid away from your face to avoid steam burns and check that the idlis look set and spring back slightly when poked with a fingertip.

Step 8

Remove the button idli mold from the steamer using tongs or oven mitts and set it on a heat-safe surface to cool for 2 minutes, then run a thin knife around each button and gently push each idli out onto a serving plate.

Step 9

Serve the warm button idlis with coconut chutney, sambar, or tomato chutney for dipping on the side of the plate.