Stop Idlis Sticking! Simple Kitchen Fixes for Perfect, Fluffy Idlis Every Time

• Ensure correct batter consistency: right rice-to-urad dal ratio, good quality urad dal, slightly coarse grind, and proper 8-hour fermentation.
• Grease idli plates thoroughly and evenly; consider using ghee for better release and flavor.
• Use well-maintained idli plates, wash and dry them completely, and warm them slightly before pouring batter.
• Ensure adequate steam by filling the cooker with enough water to prevent undercooked, sticky idlis.
• Allow idlis to rest for 3-5 minutes after cooking, then gently loosen edges with a water-dipped spoon for easy removal.

Why It Matters: Master perfect, non-stick Idlis with proper batter, greasing, steaming, and a little patience.