I live in cold weather. Hi Kannamma.. The idlis in the bottom and middle plates don’t get cooked fully, or take a long time, the topmost gets cooked properly. I tried to contact Elgi to see if they still produced some bigger grinders but didn’t get a reply from them yet. The top plate is great as usual. Thanks for your quick reply. All you need to make this batter are four ingredients (including water), a largish bowl, a blender and a warm place for the batter to ferment. Try reducing the water in the batter. Sorry that Arborio rice dint work. Idly rice is a unique short grained fat rice. My dosa is white. Very nicely designed! Hi Kanamma, First of all thanks a lot for such a superb and detailed post. Very thorough write up. } Hot steamy sambhar and fluffy idli are marvellous quick fix for chilly mornings. So beautifully explained about how to go about making idlis. Have this as the last resort. of course. Addition of Poha, makes. I tried many different recipes in the past and yours is the most successful every time. 2. wet grinder should not heat up so much. One of the best & most informative article of my life. But I love the flavor that fenugreek imparts in the idli or dosa. Please help. (b=d([55356,56826,55356,56819],[55356,56826,8203,55356,56819]))&&(b=d([55356,57332,56128,56423,56128,56418,56128,56421,56128,56430,56128,56423,56128,56447],[55356,57332,8203,56128,56423,8203,56128,56418,8203,56128,56421,8203,56128,56430,8203,56128,56423,8203,56128,56447]),!b);case"emoji":return b=d([55358,56760,9792,65039],[55358,56760,8203,9792,65039]),!b}return!1}function f(a){var c=b.createElement("script");c.src=a,c.defer=c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var g,h,i,j,k=b.createElement("canvas"),l=k.getContext&&k.getContext("2d");for(j=Array("flag","emoji"),c.supports={everything:!0,everythingExceptFlag:!0},i=0;i