• In a large mixing bowl, combine rice flour, urad dal flour, ground poha, salt, and fenugreek seeds powder.
  
• Mix until all the ingredients are thoroughly combined.
  
• Add enough water to make a thick batter. For me, it was appx. 3¼ cups of water. So add slowly and gradually. Too much water will result in flat and sticky idlis. Thoroughly beat the batter, so it's free of lumps. Cover and let the batter rest for 10 minutes.
  
• After 10 minutes, the batter will thicken. Add an extra 3 tablespoons to ¼ cup of water and give the idli batter another good whisk to ensure there are no lumps in the batter. Add citric acid.
  
• Add Eno..
  
• Mix it well. The batter will become frothy and bubbly.
  
• Heat water in a large pan. Grease the idli molds lightly with oil to prevent sticking while steaming and ease the demolding process later.

  Tip — Steaming idlis to perfection requires attention to detail. Ensure the water in the idli steamer is boiling before you begin the steaming process.
  
• Spoon the batter in idli molds.

  Tip — As the batter rises during steaming, make sure to fill the idli molds about three-quarters only, leaving space for them to rise.
  
• Place the molds in the steamer and cover it with a lid. Let the idlis cook for 10- 12 minutes and check for doneness. A toothpick coming out clean when inserted in the center confirms the doneness of the idlis. 
  
• Steamed idlis are ready.
  
• Remove the idlis from the water pan. Allow them to cool completely.

  Tip — Freshly prepared idlis are soft and delicate in texture, making them susceptible to crumbling. So, handle them with care.
  
• Once cooked, run a knife around the idlis, and they will pop right out of their molds. Gently remove them from the molds using a spoon or knife, not breaking them apart. 
  
• Spongy soft idlis are now ready to be devoured! 
  
• Repeat the process with the rest of the batter.
  
• This recipe makes 50 - 55 idlis.
  
• Arrange them on a platter and serve them warm alongside your favorite chutneys or sambar. 
  

STEAM IDLI IN INSTANT POT

• Steaming Instant rice idlis in your Instant Pot is so easy; you’ll love it; it is an excellent alternative to cooking stovetop.

  Start by greasing your idli molds. Spoon the batter in idli molds. 

  Turn the Instant Pot ON. Press the “Pressure Cook” or “Manual” Button. Place the idli mold inside the insert.

  Cover the Instant Pot insert with a glass lid. 
  
• Steam the Instant rice idli for 10 minutes or until the toothpick inserted comes out clean. Remove the idlis from the insert. Let the rice idlis cool completely.

  Run a knife around idlis, and they will pop right out of their molds. Soft and fluffy idlis are ready. Serve hot with Sambar and coconut chutney.