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Even small mistakes matter when cooking, as they can ruin a dish. This article has the ingredients, method, and tips for making jasmine-soft idlis.

Idli rice-4 cups, Urad dal-1 cup, Poha-half cup, Sago-half cup, Fenugreek seeds-1 spoon, Salt to taste

Soaking

Wash and soak rice, urad dal, and fenugreek seeds in separate bowls. Wash and soak poha 30 minutes before grinding.

Grind urad dal with cold water until buttery smooth. Then, grind rice, sago, and soaked poha to a slightly coarse texture. Combine both batters in a large bowl and mix well.

Let the batter ferment for 8-10 hours or overnight. The next day, add salt. Grease idli plates, pour the batter, and steam for 10-12 minutes on medium heat.

• Always use fresh, quality urad dal.
• Don't add too much water while grinding; a thick batter is key. This gives them a soft, white texture.
• Serve hot with chutney or sambar.