If your idlis have been coming out flat and heavy, the rice is the usual suspect. Idly rice is short-grain and parboiled specifically so the batter ferments and rises the way it should.

Ordinary rice will not do this job.

The standard ratio is four parts idly rice to one part urad dal, soaked separately, ground, combined and left to ferment overnight somewhere warm. Steam for idli, spread thin on a hot tawa for dosa.

Stocked with the rice at Curry Corner, North Melbourne.