Cost Breakdown

Critical Success Points

• • Soaking rice and dal for the correct duration.
• • Grinding rice to a coarse texture and dal to a fine paste separately.
• • Hand‑mixing the two batters to introduce natural microbes.
• • Fermenting the batter in a warm environment for 12‑14 hours.
• • Steaming the idlis for the right time to achieve a spongy texture.

Safety Warnings

• • Hot steam can cause burns – keep face away from the steamer opening.
• • Oil used for roasting can splatter – use a splatter guard if needed.
• • Sharp knife when unmolding idlis – handle carefully.