1/5: The market offers various rice varieties, but parboiled rice, also known as ukda chawal, is the ideal choice for making idlis. / Image: Freepik

2/5: To make idlis, dal and rice should be soaked separately in water to maintain their texture. / Image: Freepik

3/5: To prepare soft idlis, let the batter sit for a period to allow the fermentation process to aerate it, ensuring optimal results. / Image: Freepik

4/5: Gently stir the batter after preparation to prevent overmixing, as this can damage the air incorporated during the fermentation process. / Image: Freepik

5/5: Idli moulds must always fill the batter to 3/4th of the idli mould's capacity. If you overfill it, the batter may overflow and create a mess. / Image: Freepik