Who doesn't love soft, fluffy idlis? But when made at home, they often turn out hard or yellowish. Try these 7 tips for perfect results.
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Don't Wash Rice and Lentils with Cold Water
When washing rice and urad dal, use lukewarm water. Cold water slows down fermentation, resulting in brown, dense idlis.
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Add Salt Later
Don't add salt while grinding the batter. Salt slows fermentation. Add rock salt after the batter rises. Table salt can make it sour quickly.
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Neither Too Thin Nor Too Thick Batter
Add water gradually while grinding. Thin batter makes flat idlis, thick batter makes them undercooked. The right texture coats your hand and drips slowly.
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Perfect Steaming for Perfect Idlis
Preheat the steamer. Pre-steaming for 5-7 minutes makes idlis fluffy. Steam for 12-15 minutes. Over-steaming makes them dry.
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Fermentation is Key
Well-fermented batter yields fluffy, light idlis. Cover and let it rest for 8-10 hours in summer. Bubbles indicate perfect fermentation.