Idlis - most well associated as the breakfast of the south Indians. Being easy to make and also being the most frequently prepared breakfast at home, there are only countable number of days that these are not found, either in the form of idlis or dosa or uttappam or anything that could be made with this batter. Well, now you may think that what is so special about this recipe. Its very easy to make idli batter by grinding the correct ratio of rice and urad dal. But the differentiating factor is whether you can make, them soft and non sticky, consistently.
It makes my day, if the previous night I would have ground the Idli batter or Appam batter and the next morning I find it perfectly risen, to indulge in soft Idli/Appam. There were days when we used to buy idli batter from shops. But gone are those days. Now, not only do we make it at home, but I have been lucky to get the batter risen perfectly every single time I make it. So I guess I have nailed it and would love to share the steps that I do take, to make soft and spongy idlis.
