Soft Spongy Idli

Handle the fermented batter carefully. Stir it very gently, folding rather than beating. Stirring hard will knock out the air pockets the fermentation created, and those are what make the idlis rise.

Set up the steamer: fill the base of an idli steamer or a deep pressure cooker, with the weight left off, using the measured water. Bring it to a rolling boil.

Grease the hollows of the idli plates with a thin film of oil or melted ghee so the idlis turn out cleanly.

Dispense the aerated batter gently into the lubricated cavities. Restrict the fill line strictly to 75% capacity to accommodate the impending thermal expansion.

Lock the loaded mold rack securely into the churning vapor chamber. Verify that the lowest tier remains safely elevated above the turbulent water surface.

Hermetically seal the dome. Command a steadfast medium-high thermal application for an exact 10-12 minute interval to coagulate the starches completely.

10–12 min

Sever the heat connection. Impose a mandatory 2-minute stabilization period before breaching the lid, allowing internal pressures to equalize.

Use a wetted spoon to slide under the curved base of each idli and lift it out of the mould cleanly.

Demand an immediate presentation while the crumb radiates intense steam.