Not allowing the batter to ferment sufficiently can lead to dense and flat idlis instead of light and fluffy ones.
Using the wrong proportion of rice and urad dal (black gram) can affect the texture and taste of idlis. It's important to follow the correct recipe measurements.Ratio is 4:1 rice and lentils
Steaming the idlis for too long can make them dry, while under-steaming can result in them being sticky and not fully cooked.
Using water at room temperature while grinding the rice and dal can affect fermentation. It's recommended to use chilled water or ice cubes to keep the batter cool during grinding.
Storing the batter in too warm or too cold temperatures can affect fermentation. It should be stored in a warm place to allow the batter to ferment properly.