Curry Leaves - Hold the karvapale near a flame till it turns bright green and does "pata pata" and then use in your dish. The flavor of the curry leaf increases ( contributed by Usha Srishaila)
Parp Karambd: Do get a nice dry mixture, after seasoning spread the dal mixture flat on the Kadai, cover on low. When slightly brown, turn over. It will cook like a dosa. Then powder the mixture with the spoon. (contributed by Usha Srishaila)
Softer idlis: Fill the idli container only 3/4th to get softer idlis.
