Poori and Idly Secrets: Make Them Puff and Soft with These Easy Tips

• Poori dough should be smooth and stiff, oil adequately hot, and gently pressed while frying to ensure they puff up without absorbing excess oil.
• Avoid small holes in rolled Poori to prevent air from escaping and ensure proper puffing.
• For soft, white Idlies, use a 1:3 urad dal to rice ratio and add fenugreek seeds for better fermentation.
• Grind Idly batter very smoothly using cold water and ensure proper fermentation at an optimal temperature.
• The quality of water used is also important for achieving perfectly white and soft Idlies.

Why It Matters: Mastering these techniques ensures perfect Poori and fluffy Idly dishes.