Idli is one of common south Indian food, easily digestible, ideal for anyone, any age, small kid upto age old grandpas, clean, lean, healthy mix of corbohydrate and protein, with natural level of probiotic mixed up. Idli goes well with lentil soups, currys, coconut chutney, peanut chutney, prawn, chicken and mutton curry.
- The consistency should be like this to get a spongy soft idli. If its heavy and not fluffy and light, then idli also will turn hard.vI have my Idli pot it gives soft idli which after getting cold too doesn’t form a layer(dry).
- Use cloth in it to cook the idli, we can make with the ordinary idli cooker too. When we use idli plate without cloth in the idli cooker, grease the idli plates with sesame oil before pouring the batter.
- After it gets cooked, you have to take it out and let it sit for 1 minute so that the idli comes out without sticking to the plate. Steaming idli will take around 8-10 minutes.
