Have you ever wondered why we only use urad dal to make idlis? Why not use other pulses? It is because urad dal (black gram or black lentil) has some specific properties that other pulses don’t have.
Some idli recipes ask to soak rice and dal for at least 4 hours. Others say not to soak beyond 2 hours. And yet other suggest an overnight soak. Does the soaking duration really matter?
The classic idli is a simple dish with just four ingredients – idli rice, urad dal (back gram), water and salt. But the key to getting perfectly spongy idlis lies mainly in the ratio…