You can prepare light, restaurant-quality idlis without relying on baking soda or Eno. The key is maintaining the ideal balance of urad dal and rice, grinding the mixture correctly, allowing for natural fermentation, and using the right steaming technique. Ensure the ingredients are soaked thoroughly, let the batter ferment for 8 to 12 hours, and steam it over medium heat. Including a small amount of fenugreek seeds during the soaking process will also help the idlis stay soft for an extended period.

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