how to make idli – pressnews

[ad_1] Idli is one of the most beloved breakfast options out there. Its popularity is not only limited to South India but extends to other parts of the country as well. While regular plain idli is a go-to option, another variety that many people have developed a liking for is podi idli. These idlis are much smaller in size as compared to the regular ones and are coated with a spicy lentil condiment known as podi masala. It has a slightly spicy flavour and gives the idlis a nice orange colour. If you've ever tried making podi idli at home, you'd know it's not easy. There are several things you need to be mindful of to ensure they come out perfectly. If you wish to enhance your skills, you're in the right place. Here, we'll be sharing some easy tips that'll help make you super soft and fla...

[ad_1] There's something incredibly satisfying about biting into a soft and fluffy idli, isn't it? The process of turning a silky-smooth batter into pillowy, round white balls is like an art form in itself. Sometimes you may also find yourself wondering how restaurants are able to achieve that perfectly soft texture that keeps us coming back to them. Is there a secret ingredient that they use? Is there some process that we're missing out on? Well, the truth is that there are no secrets involved. You just need to be mindful of certain things, and you'll gradually be able to achieve perfection. If you're wondering what mistakes you're making while making idlis, here are five common mitsakes that you should avoid at all costs:Also Read: Have Leftover Idli? Give It A Yummy Makeover With 5 Sn...

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