By Bhavana Verma
June 29, 2024
Idli is one of the most nutritious and simple breakfast options but it's quite challenging to master on the first try. Despite several trials and tribulations of making the right batter and cooking at the right temperature, if your idlis are still not perfect here are some tips for you:
Soak rice and urad dal separately for at least 6-8 hours.
Grind urad dal to smooth the batter and rice to a slightly coarse batter to achieve the right consistency.
Aim for thick and pourable batter. Use less water while grinding to achieve the consistency.
Use a traditional ratio of 3:1 for rice to urad dal and add a teaspoon of fenugreek seeds to urad dal while soaking to enhance fermentation.
Let the batter ferment overnight in a warm environment. The batter should double in volume and become bubbly and fluffy.
Grease the idli moulds before pouring batter and steam on medium-high flame for 10-12 minutes.
Check doneness with a toothpick and allow it to cool before scraping it out.