Idli (Instant Pot method)

 Ingredients

2 cup fine rice rawa (also called idli rawa)
1/2 cup urad dal
1/4 cup poha
1.5 tsp salt

Method
Soak rice rawa, ural dal & poha separately for 4 hours.

Grind the dal into a paste with minimal water.
Mix in the poha and grind more.
Pulse for about 5 minutes to aerate the ground mix.
Squeeze out the water from the rice rawa and mix into the ground paste.

Add in salt & mix 

Put the batter in instant pot & cover with a glass lid 

Keep in yogurt mode for 12 hours

This consistently gives perfectly fermented batter doubled in size. 

Next morning,
Check the batter consistency, if too thick add in a little water.

Heat the instant pot in saute mode with a cup of water
Line the molds with mixture of a little water & oil.
Pour the batter in molds and place in the cooker
Steam for 10 mins on high pressure in vent mode

You will have to put timer on another device since instant pot time will not work in vent mode. 
Take the mold out and let cool  for 5-10 mins before scooping out the idlis.

Enjoy super soft idlis with podi, chutney or sambhar
Idli and chicken stew is annother interesting combo.

Note:
1) Do not soak the ingredients for too long, the urad dal looses its rising potency.

Makes 36 idlis