5 mistakes to avoid while making idlis at home

When it comes to comforting breakfast dishes, idlis are often loved by many of us. But when it comes to making soft and fluffy idlis at home, many of us fail too. It is important to understand that such dishes are purely science-driven, and it is important to understand how ingredients behave and how the process of fermentation works. Today, we will tell you about five common mistakes that are actually ruining your idlis at home.

The first and foremost thing is to follow a balanced ratio to get soft and fluffy idlis. Typically, 3:1 (rice to urad dal) works best. Also, always use idli rice for the purpose. According to experts, too much rice can make idlis hard, while too much dal can make them sticky.

When it comes to soaking the ingredients always use a bigger and separate vessel for each ingredient. For idlis, rice and urad dal should be soaked for at least 4–6 hours or overnight is best. Insufficient soaking prevents proper grinding and fermentation, affecting the texture and final taste as well.

The consistency of the batter also plays a crucial role in making soft and fluffy idlis. It is suggested that the batter should be smooth and slightly thick but pourable. If it is too thick, idlis turn dense; and if it's too thin, they may become flat.

When it comes to dishes like idlis and dosas fermentation is crucial. With idlis proper fermentation is necessary to make them fluffy. The batter should rise and develop small bubbles. In colder climates, keeping the batter in a warm place helps achieve proper fermentation.

We often let the idlis steam a little extra and that practice actually spoils the idli. According to experts, steaming idlis for 10–12 minutes is usually enough. Oversteaming the idlis can make them dry and rubbery.