How to make Idlis | Soft Idli recipe The most common reason for yellow idlis is lack of fermentation. I faced this during my initial months of trying to make idlis in cold climate. If the batter ferments well, the resulting idlis will be white in color. Another possible reason could be the quality of Urad dal. If older stock, the idlis can be yellow.

Browse By these popular categories

Related Recipes

South Indian Idlis By DK on Jan 26, 2009

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.

2 Comments

By Geetha Venkat on Jan 24, 2014

Adding a little sabudana, will make your idlis whiter. Yes your website is working fine for me..

By Asha on Jan 22, 2014

For better fermentation why not added active yeast. Could you pls send me a commment

Traditional Idlis rely on wild yeast. But yes you can add a pinch of yeast but I hate the yeasty flavor/smell that it imparts to the idlis. --DK