Check the consistency of the batter. For Idli, the batter should not be runny and be a bit thick. Like dropping consistency.
In a large pot or your idli steamer add 2-3 glasses of water.
Just enough that it would be able to boil for 10-15 minutes without completing evaporating or burning the vessel from the bottom.
Switch on the stove and allow the water to boil.
In the meantime, grease the idli mold with a bit of oil. A drop of oil per mold is sufficient.
Pour the batter into the molds. Around 2-3 tablespoons per mold. Do not overfill the mold.
Once the water is boiled we are ready to steam the idlis.
Put the Idli stand in the steamer and let the idli’s steam for a minimum of 15 minutes or until a knife or a toothpick inserted comes out clean.
After 15 minutes remove the idlis from the steamer.
Let the idli’s cool for a minute or two before demolding. Do not rush or else it sticks on the mold. You would be able to remove the idlis nice and clean if you allow it to rest for 1-2 minutes.
Use a spoon to remove the idli
Serve it with Chutney, podi, and Sambar.