Are you tired of making dense and flat idlis? Unlock the secret to making the fluffiest idlis ever with these 10 simple steps!

The key to fluffy idlis lies in the perfect fermentation of the batter. Make sure to soak the rice and dal for at least 8 hours.

Use a high-quality grinder to grind the soaked rice and dal into a smooth and fluffy batter. This will ensure a light and airy texture.

Don't forget to add a pinch of fenugreek seeds while grinding the batter. This will help in the fermentation process and make the idlis softer.

Once the batter is ready, let it ferment for at least 8-10 hours in a warm place. The longer the fermentation, the fluffier the idlis will be.

To check if the batter is ready, drop a small amount in a bowl of water. If it floats, it's ready to be steamed into idlis.

Grease the idli moulds with oil or ghee before pouring the batter. This will prevent the idlis from sticking and make them easier to remove.

Steam the idlis in a pressure cooker or steamer for 10-12 minutes. Avoid opening the lid during the steaming process to ensure fluffy idlis.

Once the idlis are steamed, let them cool for a few minutes before removing them from the moulds. This will prevent them from breaking.

Serve the fluffy idlis hot with your favorite chutney or sambar. Enjoy the soft and airy texture that will melt in your mouth with every bite!