Shashi Tharoor’s Tips To Make World’s Best Idli


Welcome to the world of idlis! Shashi Tharoor, the master of words, shares his tips to make the best idlis in the world. Let's get started!


First, soak 4 cups of rice and 1 cup of urad dal for 4 hours. Then grind them separately and mix together with salt. Let it ferment overnight.


The key to soft and fluffy idlis is the consistency of the batter. It should be thick but pourable. Add water if needed. Don't overmix.


For the perfect shape, use a round idli mould and grease it with oil. Pour the batter into each mould and steam for 10-12 minutes.


To check if the idlis are cooked, insert a toothpick in the center. If it comes out clean, they are ready. Let them cool for a few minutes.


For a twist, add grated carrots, chopped onions, and coriander leaves to the batter. This will give your idlis a burst of flavor and color.


To make your idlis even more nutritious, add a handful of soaked and ground fenugreek seeds to the batter. It also aids in digestion.


For a South Indian touch, serve your idlis with coconut chutney and sambar. You can also try them with tomato chutney or podi.


To make your idlis look more appealing, top them with a dollop of ghee and a sprinkle of gunpowder. Trust us, it tastes heavenly!


Congratulations, you have now mastered the art of making the world's best idlis! Share your creations with us and don't forget to thank Shashi Tharoor. Happy eating!