How to make soft fluffy and white idli. How to become soft and puffed idli

Fluffy idli making tips: Idli is a dish that is liked in every house, but every time Idli does not become the same as hotels or some special places. There are white, soft and spongy. This is the reason that people hesitate to make idli at home, but if the right way and some small tricks are followed, then the idli of the house can also become like a hotel. In this article, we will tell you a special trick, which a friend of mine had told. In this, we will tell you the full step by step from making idli batter to storing it properly and steaming the perfect idli.

Materials required to make batter:
1. 2 bowls of normal rice (Idli rice can also be taken)
2. ½ bowl urad dal
3. ¼ @ bowl sago
4. ½ tsp fenugreek seeds

1. Take care of the correct volume:

Place 1 bowl of urad dal and 1 teaspoon fenugreek seeds on 4 bowl of rice. Here we have taken 2 bowls of rice, then according to that we have taken ½ bowl of lentils and ½ teaspoon fenugreek seeds.

2. Sago’s magic:

Soak unty bowl sago together. This makes the idli more white and soft.

3. Soaking:
Wash all the things thoroughly and soak it in water for 4-5 hours.

4. Method of grinding:

First grind urad dal and fenugreek and grind it. After that grind rice and sago together. Add water as per need. The batter is not too thin nor too thick.

5. Mix the batter:
Mix both ground things well and add a little salt (½ tsp) if it is summer.

6. Firmantation Tips:

It is necessary to add salt to the summer so that the batter is not more sour. Put the batter in a big pot so that it can flower. Cover and keep 8–10 hours in a warm place. Add salt later in winter when the batter becomes firm.

7. Maintenance of batter:
When the batter becomes firm, keep it in the fridge. It can be used for 3–4 days. As many times use, add salt according to taste.