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How To Make A Perfect Idli

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How to make a perfect Idli

How to make a perfect Idli

7 steps to make a perfect Idli

Idlis should be fluffy as cotton balls and every South Indian know how to do that. Follow below the steps to make the perfect idli.

1. Always soak and grind the rice and urad dal separately. Grind urad dal in small portions by adding little water till smooth and frothy.

2. The idli batter should not be thick but light. Mix the batter using a ladle starting from the bottom of the vessel as rice paste being heavier than urad dal paste tends to settle down at the base.

3. It is advisable to add salt once the batter is fermented as salt may inhibit fermentation and result in hard idlis.

4. Try not to mix the batter too much, as the air incorporated during fermentation will go away and idlis won’t be soft.

5. You can use a small piece of wet muslin cloth or a soft banana leaf to cover the mould so that the idlis unmould easily, however greasing with oil enables easy unmoulding too.

6. Always fill the batter to the 3/4th of the mould’s capacity so that there is sufficient space for idlis to while cooking.

7. Steam the idlis in an idlis steamer or in a pressure cooker without the whistle.

Given bleow are popular idli recipes for you to try. Also don't miss our method on how to make a perfect dosa.

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