By Suprita Mitter
November 5, 2024
For irresistibly soft and spongy idlis, the secret lies in a well-prepared batter and perfect fermentation. The delicate balance of ingredients, along with attention to key factors, ensures idlis turn out fluffy and light, making them melt-in-your-mouth delicious with every bite.
Use high-quality rice (idli rice) and urad dal for the batter.
Soak rice and urad dal separately for at least 4-6 hours.
Grind the urad dal to a smooth, fluffy batter and the rice to a slightly coarse paste. Use minimal water while grinding.
Allow the batter to ferment for 8-12 hours in a warm place. The batter should double in volume and be airy.
Ensure the batter is thick but pourable. Add water cautiously to achieve the right consistency.
Use a steamer or idli cooker with enough water. Steam for 10-12 minutes on medium heat without opening the lid.
Let the idlis rest for a minute before removing them to prevent sticking.