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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