Q&A for How to Make Idli

No, you don't. The fermentation process causes the idli to rise.

Grease some oil on the idli plates. This should unstick them.

I generally use raw/basmati rice, but you could also use other types of rice like jasmine.

It might not be properly cooked, so next time, you may want to insert a toothpick into the middle and ensure it comes out cleanly before taking out the idli.

No. Idli is steamed rice and dal balls of various sizes that is soft and good for dipping in soups or chutneys.

No, this process does not require baking soda or eno salt.

You can boil dhal with turmeric powder and tomato and use tur dhal. Soak tamarind water in a bowl and add that to dhal, and grind the mixture of sambhar powder and coconut. Add potato or onion as the vegetable and cook well. At the end, add tadka with mustard seeds and curry.

You can add soaked avalakki or puffed rice to make it softer. Even good fermentation ensures the idli is softer. If the weather is normal, 8 hours fermentation should be enough. Using the right rice, like Sona Masuri and Selam rice in equal proportions does matter.

It depends on how many idlis you steam. If you put around 4-8, it takes between 5-10 minutes. If 8+, it takes around 15 minutes. To check when they are done, off the flame and after 3-4 minutes, just prick them with a spoon or knife to see if they are cooked. If they are cooked, after 2 or 3 minutes, scoop them out.

Idly rice is the best to make idlys. But you can also use Basmati rice and parboiled rice.