5 Mistakes To Avoid While Making Idlis

By: Vaishali Kapila

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Wondering why your idlis don't turn out as soft as the ones you get in a restaurant? Here are some mistakes that you might be unknowingly making, which can ruin them.

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1. Using The Wrong Rice

The market is filled with different varieties of rice, but the one that is perfect for making idlis is parboiled rice, also known as ukda chawal.

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2. Not Soaking Ingredients

To make idlis, dal and rice should first be soaked in water. Remember to soak them separately, or the texture of your idlis can be ruined.

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3. Skipping Fermentation

To make soft idlis, allow the batter to sit for some time. This fermentation process helps aerate the batter, ensuring perfect results.

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4. Overmixing The Batter

Once your batter is ready, give it a gentle stir. Overmixing can ruin the air that was incorporated into it during the fermentation process.

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5. Overfilling Idli Moulds

You must always fill the batter to 3/4th of the idli mould's capacity. If you overfill it, the batter may overflow and create a mess.

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For some delicious idli recipes

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