The secret of making the Idlies soft

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The idlies are the famous dish that is available in the entire South India. There are people who drag on life eating Idlies only for their socio-economic reasons. The Jayalalitha Government has even included this dish in their Amma Tiffin Scheme which feeds the poor and the need charging only Rs.5 for 5 pieces. Recently there has been an exhibition held exclusively on Idlies. There were about 350 varieties of Idlies have been displayed and served to the visitors along with Sambar. It may not an exaggeration to say that there is no house which does not prepare Idlies in South India. The idly is being introduced in other states of India also and it is gaining ground as favorite dish among the people. The Secret behind for its fame is just because of the fact that it DOES NOT CONTAIN ANY OIL . It is prepared only with the help of Steam. They will be very soft and can be eaten even by the babies of 1 year. The softness of the Idly is due to the proportion of the Urad dal and Rice used and ground to the paste. Many people are also quite conversant to this fact. The Urad Dal must be kept in water and must be soaked at least for 6 hrs. still, there are people who do not get Idlies soft. This can be avoided just following this method. When you fill the batter in the Idly plate and allow it cook see that it is cooked and removed before the first whistle only. Do not put more water in the cooker while cooking. The proportion for plate of Idly stand pour only 1 glass of water in the cooker to get steam. Never cook Idlies for 2 whistles. Even if you cook by oversight or due to rush of work remove the lid immediately and allow the steam to go out. This gives a very soft Idlies. If you allow for three whistles they will absorb more water and become very stiff.