Tips-for Soft and Spongy Idlies

Ever since I posted the recipe for idly and sambar idly I wanted to share the tips and notes I knew for making perfect idly.Click here for the basic idly batter and method for steaming idlies.
Preparation of batter:
1.The correct amount of water is the key to get soft spongy idlies
2.Always grind urad dal first  to a very very smooth paste,and then grind rice.er
3.For 1 cup of urad dal add about 1/4 cup of water and grind very well.Sprinkle little water as and when required if your mixer wouldn't grind.For 2 cups of rice a little more than 1/4 cup water should suffice.
4.Mix the ground dal and rice preferably with hand.It is said the bacteria in hand helps in fermentation. Just make sure your hands are clean.Once the batter is ground,add the required salt,mix well and keep the batter undisturbed for fermentation overnight or 8 hours.
5.Make sure to keep the batter in a big vessel for fermentation to avoid spilling.
Before steaming:
1.Take the fermented batter and remove the fluffy top batter to another vessel.This fluffy top is best suited for making idlies as it is light.
2.There is no need to grease the stand if the batter is ground properly,just make sure the stand is free of moisture.
3.Add about two table spoons of sesame oil to the batter and mix well and steam the idiles
After steaming:
1.Give at least 5 minutes resting time before removing the idlies.
2.Use a curvy spoon to remove the idlies,and dip the spoon in water before each plate.
General notes:
1.If the amount urad dal is too much in the batter idlies will turn out flat and sticky.If urad dal is less then idlies turn out hard.
2.Generally refrigirated batter (after the first day) is not that good to make idlies.Make dosas instead.
3.Keep the batter near the stove for fermentation during winters.
4.If you are using mixie for grinding instead of wet grinder just increase the water a little and grind in low speed.