The fermentation of the batter has to be right which has been shared in the fermentation notes above.
Mix the fermented batter gently and do not beat it vigorously to let the air escape.
Heat 2 cups water in the idli pot and by the time you place the idli plates in the pot, the water will bubbling and the cooking will start instantly.
Grease the indents of the idli plates with a drop of oil in each indent.
You can also place a damp cloth over the plate to make “thuni idlis”.
Pour the batter into each indent filling it.
Place the plates into the pot and close with lid.
Steam for 4 to 5 mins over medium flame.
Once cooked, take the plates out immediately.
Dip a flat spoon in water and run it along the indent to remove the cooked idlis from the plates.
Rinse the vessel in which you are going to place idlis and drain water before placing the idlis.
This will prevent the idlis from sticking to the vessel.
Serve these soft and spongy idlis, piping hot with any chutney of your choice or sambar.