In a medium size bowl, soak rice with enough water to cover by 2 inches. In another bowl, soak lentils along with fenugreek seeds in enough water to cover by at least 4 inches. Let the rice and lentils soak for 4 ~ 6 hours at room temperature.Soak poha for about 30 minutes.
Drain the water from the lentils and transfer them to a blender or food processor. Blend to a smooth paste by adding 1~1½ cups of cold water, little at a time as needed. Transfer the ground lentils to the inner pot of the Instant Pot.
Drain the water from the rice and transfer to the blender or food processor. Blend to a smooth mixture by adding about ½~1 cup of cold water, little at a time as needed. Pour the ground rice mixture over the lentil mixture in the Instant Pot. Next grind the soaked poha until smooth. Add this to the Instant Pot.Using clean hands, mix the batter. It should be like a thick pancake batter. Add water if needed to get to the desired consistency.
Cover the pot with a glass lid. Select Yogurt and set it for 10 hours. If the batter does not ferment after 10 hours, then set it for another 2 hours. Batter should be foamy and increased in volume when ready.
Make Idli in Instant Pot
Transfer the batter into a large bowl and stir in the salt. Quickly rinse the inner pot and wipe it clean. Add the remaining 2 cups of water to the Instant Pot. Select Sauté and the water will start to simmer in about 2 to 3 minutes.
In the meantime, lightly grease idli molds or silicone egg bite molds with cooking spray. Pour the idli batter into the molds and place the mold in the Instant Pot. Lock the lid and keep the steam valve in venting position. Set the time for 12 minutes on Steam Setting. Instant Pot does not count down in venting position, so set a timer separately.
When the timer sounds, turn off the Instant Pot and natural release the steam for 5minutes, quick release the remainder.Open the pressure cooker and using oven mitts carefully remove the mold. Use a spoon to gently remove each idli. Serve hot, generously drizzled with ghee.
Make Peanut Chutney
Combine the dry roasted peanuts, dalia, cumin seeds, green chilies, ginger, lemon juice, salt and water in a blender. Blend until very smooth.
Heat oil in a small saucepan on medium heat. Add the mustard seeds, red chili and curry leaves; once the seeds start to splutter, pour the tempering onto the chutney, mix well and serve!!
Make sure to grind both rice and lentils until very smooth.
Mixing the batter with clean hands helps with the fermentation.
Fermentation time even in the Instant Pot depends on the ambient temperature of your kitchen. So, set the time for around 8~10 hours and then add more time if the batter does not ferment.
Fermented batter can be stored in the fridge in an airtight container for up to 5 days.
If you want to freeze some of the batter:
Freeze unfermented batter - thaw in the fridge overnight. Then ferment in the Instant Pot for 12~15 hours before making idli.
Freeze fermented batter - thaw in the fridge overnight. Then make idli when ready.
You can also make idli in a pressure cooker or a steamer.
If using a presssure cooker, make sure to cook without the whistle and steam for 12~15 minutes.
Steam for 12~15 minutes in a steamer.
Store leftover idli in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.