Soft Idli: Avoid These Mistakes for Perfect, Fluffy Results

• To make soft idlis, use a 3:1 ratio of idli rice to urad dal, plus fenugreek seeds and optional thick poha. Soak separately for 5-6 hours.
• Grind urad dal and fenugreek very fine with cold water until fluffy; grind rice coarsely. Mix the batters.
• For fermentation, mix batter with hands for 5 minutes to aid warmth, then keep in a warm place for 8-12 hours until doubled. Add salt 30 mins before steaming.
• Steam idlis in greased molds on high flame for 10-12 minutes. Do not overcook. Let cool for 2 minutes before removing for best results.

Why It Matters: Master the art of making soft Idli by avoiding common mistakes.