1. No need for baking soda 2. Quality ingredients 3. Soak for only 3 h 4.1: 4 ratio urad dal to rice 5. Grind urad dal first add water little by little for 20 mins in wet grinder 6. Now grind rice. Should be bit coarse. 7. Mix the two flours very well. 8. Ferment for 8 h in a warm place. 9. Use idli cloth for steaming. 10. Steam for 4 mins.
Very well explained. Thank you. This is how we do it at home. I am 75, and this is a foolproof way to get good idlis. From my experience, I have found that when we leave the remaining fermented batter in the fridge to make idlis another day, the idlis are hard. Instead it is to better to cook the idlis using all the batter, and then put the leftover ones in the fridge/freezer. When you want to use them, simply steam them again, to fully refresh them. Steaming is better than microwaving.
TanQ sir, Chaala baagaa cheppaaru, Meeru cheppinattu gaa vesaanu Rice(3 cup Boiled+ 1 cup Raw) and 1 cup urad dal 1 TSP Fenugreek quantity , soaking timing also 3½ hour .... Next steps also I will follow, and I will see tomorrow my soft idli Insha Allah..
Very useful tips.I have one more tip.After steaming the idlis and removing it from steamer, pour a little water on each idli.The idlis will come out of the mould easily and the idli edges will not dry out and remain soft fr longer time.
Perfect !! I have tried today and it came out well, though I tried in Mixer. I am in Mumbai, I have tried making by watching so many you tube channel reference but this is the channel given correct tips. Please post ragi batter ratio.
Thanks, great tips. I found I was doing 2 mistakes Grind urud dal with required water at once time itself than add slowly; steam for 12 min than 3-4 min. So next I am going to try correcting these two items.
Thank u sir ,I tried different methods found in youtube using various proportion ,soaking time, consistency of batter. I am really confused,but the idli did not come out well.I will certainly try ur method,and give my feed back.thanks a lot.
my 3 comments... 1.) add well soaked fenugreek seeds 1/4 teaspoon with urad dal for a rich idli flavour.... 2.) for removing idli from plate, immerse the spoon n hot water and then scoop the idli...so that idli will come out without sticking to plate... 3.) dip the leftover idli in water, strain the water,. and then microwave for 20 to 30 seconds in high..this makes the idli fluff,y and moisty like fresh steamed idli...
Hello chef, thanks for the very informative video. Learnt a lot! I still looking for an answer to my problem though - when I take out the idli stand from the cooker, I see water on all plates. I've tried different flame settings too. My idlis also turn out flat and dense. Could you think of why this is happening?
U should be keeping the flame on medium high ..never on low If it’s flat then check with these Proportion of urad dal Time u keep for fermentation..if it’s more than the required time. Ur weather conditions ..if it’s too humid then reduce the hours of fermentation. N if ur have a warm body don’t bother stirring much using ur hands. Just a little is enuf barely on ur palms … Also lat Idlis happen when the batter is too fermented or frothy. Mix a little well than usual
i too faced d same issue, may be d problem is with d idli cooker plate , d depression. may be not enough for idlies to fluff out instead it turns out flat , so far i changed two idli vessels
Dear Chef I normally take rice and dal @ 4:1 ratio as mentioned by you. Only change is I take 3 boiled and 1 raw rice. As you said the quality of Urud dal should be good. A half teaspoon of fenugreek (methi) seeds adds to the softness.
I also use the same ingredients as u mentioned but i steam for 15 minutes. My idlis are soft but they fall flat after steaming. Can you please help me, what might be the reason?
@@patsweety The reason for turning flat after steaming is due to the fine quality of Urar dal which when ground to paste normally gives more quantity than assumed as per the given ratio of Rice - 3 and Dal - 1
I have meticulously followed your instructions and the results are extremely good. This is the first time I have made soft Idly. Thanks for your video.
Yes very true sir, nanem thapo panni eraken. Engga amma enthamatheri than saivangga sir. Anal, yesterday rice kojem mix pannevangga sir. Ongge recipe super explanation 👌👌👍👍❤️❤️🙏🙏From Malaysia
Hello from USA mom I dont understand the language but the little English subtitles help me to understand your recipe Thanks for the recipe. Please make more subtitles in English So we can understand your recipe in more detail .
Thanks for your suggestion and feedback. We are preparing subtitles for all of our future videos and adding subtitles for older videos too. Please check for the update on our community post.
சார் ! அரிசி ஆட்டும்போது ஊரவைத்த அவுள் ஒரு கைப்பிடி போட்டு ஆட்டினால் இட்லி மிகவும் மிருதுவாக வருகிறது. எப்பொழுதும் ஒரே மாதிரி மிருதுவாக இட்லி வரும். எங்கள் வீட்டில் இப்படிச் செய்வதால் இட்லி கல்லாக இருப்பதில்லை.உளுந்தம் பருப்பு மொத்தமாக வாங்கி வைக்கக்கூடாது. உளுந்தம்பருப்பு நாளானால் அதன் தன்மையை இழந்துவிடும்.உளுந்தம்பருப்பு எப்பொழுதும் புதியதாக இருக்கவேண்டும்.நான் உளுந்தம்பருப்பு தயாரிப்பாளராக இருந்தவன் நன்றி
Thank you very much Chef Sunder. I was stuck with awful "striker idlis" (analogy to striker in a Carrom board game), till I got great tips from your video and now I can easily make great tasting fluffy soft white idlis. No one had passed on these idli secrets to me before! Thank you once again.🙏🏾😊
I'm very new to such batter making after seeing your lecture i jus followed your instructions without skipping ....elders in-house surprised ......& Thanks
Please share perfect rava dosa too-how to make And typical ghee roast dosa’s Chennai fame I had them in Sarvana Bhavan Ghee roast paneer Dosa was yummiest ever …😋😋
JOY GURU---I am a Bengali with absolutely NO knowledge of Tamil language but surprisingly I was able to decode by your body language and the rest was easy---tomorrow I will start putting my knowledge to test---at 70 years age, I seem to be doing quite well---Samir Kumar Sen,Garia,Kolkata.
Some people say you should keep the soaked grains in fridge for one or two hours before grinding so that batter is not heated up while grinding or you should use ice water for grinding
I saw so many videos of making idli, this is the correct video because my mom's same recipe. I make idlis so soft. I wonder, why people don't know how to make idlis, our traditional food. But guys, trust me this is the correct video those who don't know. He is superb. Hats off to you Sir.
Thank you! For those of you who live in cold countries here is a tip to ferment Iddli.Soak in the morning grind in the afternoon as chef is showing here then place the batter inside a magnetron that has a light burning inside when it is opened the temperature of the bulb helps ferment...or place the batter in a hot dish washer after you have done the wash and emptied it.Just leave it over night. This is what I do in the Netherlands.
Please never put your food or ingredients in a clean dishwasher, it is full of detergent and it’s smell. But putting it in a off-stove steam bath overnight or inside a magnetron just like Ms. Nambiar said definitely works.
Thnx a lot Chef Sunder ..tried your recipe and it was effective . Earlier i would use Idli Rava ..seeing your video changed over to idli rice and results was soft grainy idli ..pls share the recipe for idli sambar !! want to learn the complete breakfast menu of idli sambar !!
Adding raw rice might make Ur idly soggy not soft.. but dosa will come more crispy when using raw rice .. no need of fenugreek for idly.. but dosa it's a must that gives nice brown colour
Thanks for the tips, will try again. I would like use black urad daal split for fibre. Please provide tips. I live in Canada and takes 12-16 hours with heat in the house.
Quite enlightening. However, we're so much used to the practice of steaming for 10 to 15 minutes that I am still not believing that 4 minutes are enough. Could not understand everything because of language but could get the 10 points from the English captions . Many would love if you record videos in English too. Thanks 🙏
HI Chef. I just used one tip from your video. That is to preboil the water before placing the idli plate in. Idlis came out exceptional, didn't stick to the plate, beautiful shape and texture. Thank you very much for great tips.
For the fermentation of idli batter,dip an big onion slice in batter.this tip is useful in cold places also 2put the batter container in hot water for sometime. 3. Cover the container by a thick old blanket 4keep in warm room 5.add little proportion Of cooking soda in the morning 5 you can follow all the four tips at a time or any one of them,in accordance to the weather condition st your place. Tq
we always use 1:2 proportion. ULundhu: Rice. We get soft idlis. Everything depends on the fermentation, besides, the consistency of the batter, after grinding must not contain too much water.
இந்த மாதிரி செய்யச் சொன்னா. வீட்டில் சண்டைக்கு. வந்துவிடுவார்கள். இவ்வளவு. பொறுமை இப்போ. யாருக்கும் இல்லை. அவர்கள் செய்த இட்லியை கொண்டே மண்டையை. உடைத்துவிடுவார்கள்.😪😅😫🤣😂🤑🤣🤣😪
Hi chef… thank you for the clear explanation. But I have a doubt… won’t the urad dal stick to the grinding stone if you put it without adding little water? And don’t we need to add fenugreek?
Do you like to pack restaurant-style snacks for your children to school? Here we got you some easy-to-follow recipe videos. உங்கள் அன்பு பிள்ளைகளுக்கு பள்ளிக்கு மதிய உணவுடன் உயர்தர உணவகங்களில் கிடைப்பது போல் நொறுக்கு தீனிகளை செய்து தர விருப்பமா? Click here to download a free pdf: bit.ly/3nMfDwa
Million thanks, as I understood for idle 4:1 ratio of rice and udad dal.3-4 hours soaking time, grind well untill smooth, rice has some coarse grained like suji rava,and let it be for fermentation for 6 to 8 hours depending on weather temperature , am right ? Please let me know thanks💅👍☝️happy Diwali, Friday 21st October 2022....thanks. Please if you have make blog for Dosa , Menhdu-Vada and typically delicious Sambar and coconut chatne (using udaddal and rice) Yesterday I we went to restaurant to eat dosa I simply order paper dosa ,I was very disappointed because didn't enjoy sambar, chatne ,and dosa was very dark brown had burned over cooked ,in I tried in one restaurant Madras Cafe in Surat chopati,i enjoyed there for 3 long years was excellent and my job location changed. But in USA it was not good at all..
Useful tips, but the display idli seems to be from idli cloth preparation by looking at the folds.. 🙂 it’s not from your scooped idli ..anyways I just subscribed for the tips 👨🍳
For ration rice add 1 cup urad dal,3 cups ration rice and 1/2 cup sabudana 1/2 tsp methi seeds .soak 1/2 cup aval for 20 mins before grinding. Grind urad dal & sabudana in to smooth and fluffy paste. Then grind rice in to semi coarse paste. Mix well and ferment it overnight add salt and prepare idli ☺️
Thank you chef for the wonderful tips ,I just switched off according to the time limit you mentioned ,earlier I used to steam for 15 minutes,which is not required as you mentioned,there’s a lot off difference,it came so soft ,extra tips I added a bit of poha n sabudana ,thank you once again🙏
I also steam for 15 minutes and it falls flat, though soft. Will try this next time. I too use sabudana and methi in addition to the ingredients mentioned.
Chef if only you could use more English. Tamils already know how to make idli...others need your explanation. Thanks for the subtitles. Looking for more cooking tips and recipes from your expertise.
Good tips, but load of points missed out. 1, Good “quality” - what does this mean in a market with a million varieties of rice or Urad Dals ! Which brand and how old or new ? 2, 2 -3 hours of soaking. Big difference between 2 and 3 hours when it comes to rice. Please provide precise time 3, salt added after grinding while mixing. Can salt be added while grinding rice ? 4, urad dal with fenugreek seeds or without ? 5, how much water with rice for grinding ? Tipping all that into the grinder without a measure of water ?!! Highly risky 6, western countries and 16 hours ? Does not work. Keep the mix in pre heated oven at 30 degrees. Keep light on. And overnight fermentation will work 7, there is no “yeast in the atmosphere” - please don’t say this :-( 8, if not refrigerated, 6-7 min steaming is required. 4 min appears very very low. If refrigerated 8-8.5 min. Flame in Sim. Keep the idli plates AFTER the water boils.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
🥕Your Kids will love this! Carrot Kheer - A healthy Dessert recipe from Chef Sunder
🥕🥕 ruclips.net/video/DjVfYg6EiKY/видео.html
Hi Sir. While grinding should use Cold water or Normal water in Mixer ?
😅@@annak4310
From chhattisgarh
You can use English captions
1. No need for baking soda
2. Quality ingredients
3. Soak for only 3 h
4.1: 4 ratio urad dal to rice
5. Grind urad dal first add water little by little for 20 mins in wet grinder
6. Now grind rice. Should be bit coarse.
7. Mix the two flours very well.
8. Ferment for 8 h in a warm place.
9. Use idli cloth for steaming.
10. Steam for 4 mins.
👌
👍
What about salt
@@dinudinesh8696 salt must be mixed before pouring the idlis...
Superb idli preparation sir 👌👌
To easy fermentation in cold country, I use adding a little sugar or 10 to 15 ml milk while grinding; it helped very much..
Very well explained. Thank you. This is how we do it at home. I am 75, and this is a foolproof way to get good idlis.
From my experience, I have found that when we leave the remaining fermented batter in the fridge to make idlis another day, the idlis are hard. Instead it is to better to cook the idlis using all the batter, and then put the leftover ones in the fridge/freezer. When you want to use them, simply steam them again, to fully refresh them. Steaming is better than microwaving.
Yes, it's better to make Idlis and keep it in the freezer. And steam it when ever we need .
@@nirmalakozhikkattil9175Fridge is better than freezer.
Thanks for the tips aunty
Aunty?😊@@pallusvlog5195
TanQ sir, Chaala baagaa cheppaaru, Meeru cheppinattu gaa vesaanu Rice(3 cup Boiled+ 1 cup Raw) and 1 cup urad dal 1 TSP Fenugreek quantity , soaking timing also 3½ hour .... Next steps also I will follow, and I will see tomorrow my soft idli Insha Allah..
Wow. You are only person who explained clearly on how to make perfect idli. We live in USA. Is there way to grind the idli in vitamix ?
Very nicely explained I do not
Know Tamil still understood many points being a kannadiga
Thks
Ye...👏I m also a kannadiga,but understood the explanation in Tamil..Good information. Thnx chef.
Ahem... Idiots are everywhere
I am also kannadiga but , I can understand Tamil very well, some idiots can't understand kannada..
Wow9
👈👈👈👈simple eating show.🙏🙏🙏😊😊😊 ஆதரவு தாருங்கள்.
Very useful tips.I have one more tip.After steaming the idlis and removing it from steamer, pour a little water on each idli.The idlis will come out of the mould easily and the idli edges will not dry out and remain soft fr longer time.
You're a great Chef; many would benefit from your kitchen tips. Thanks and cheers
Perfect !! I have tried today and it came out well, though I tried in Mixer. I am in Mumbai, I have tried making by watching so many you tube channel reference but this is the channel given correct tips. Please post ragi batter ratio.
Thanks, great tips. I found I was doing 2 mistakes Grind urud dal with required water at once time itself than add slowly; steam for 12 min than 3-4 min. So next I am going to try correcting these two items.
Thank u sir ,I tried different methods found in youtube using various proportion ,soaking time, consistency of batter. I am really confused,but the idli did not come out well.I will certainly try ur method,and give my feed back.thanks a lot.
For urud dhal sree gold, udhayam like good dhals ratio may slightly vary 4.5:1 or 4:1(flatten ur dhal measurement alone)
மாவு அரிசி உளுத்தம் எவ்வாளாவுநேரம்அரைக்கனும்
Me too👍
Being Maharashtrian I do not know Tamil still able to understand dos and don't s while making idlis. Nicely explained. Thank you so much. 🙏
Same here
Mi pan
Mi pan
Me pan
Even if you were German you’d understand with the English subtitles.
my 3 comments...
1.) add well soaked fenugreek seeds 1/4 teaspoon with urad dal for a rich idli flavour....
2.) for removing idli from plate, immerse the spoon n hot water and then scoop the idli...so that idli will come out without sticking to plate...
3.) dip the leftover idli in water, strain the water,. and then microwave for 20 to 30 seconds in high..this makes the idli fluff,y and moisty like fresh steamed idli...
Thank you for your tips and your support. Keep watching and keep sharing.
The 3rd tip is new to me n will surely try ... thank you!
@@rakheesadeesh1130 yes.. If idli gets dry or like in cold countries.. This method is best to soften the idli
Wow
Thanks
Proud .of u. For. not using. fast. unwanted. methods. ¬. giving. up. traditional methods . In a simple ways .God bless u.
Thank you so much
Very useful tips indeed 👍
Wd like to add one more.
Idli paathrathlaerndhu, idli thatta edutha odanaeyae, suda suda irukkum bodhae idli'ya remove pannumbodhu, thattula konjam ottikittu waste aagum. Idha avoid panna, few seconds wait panni, konjam aarina apparam idli thatta vittu eduththaa, thuli kooda waste aagaama varum.
Hello chef, thanks for the very informative video. Learnt a lot! I still looking for an answer to my problem though - when I take out the idli stand from the cooker, I see water on all plates. I've tried different flame settings too. My idlis also turn out flat and dense. Could you think of why this is happening?
U should be keeping the flame on medium high ..never on low
If it’s flat then check with these
Proportion of urad dal
Time u keep for fermentation..if it’s more than the required time.
Ur weather conditions ..if it’s too humid then reduce the hours of fermentation.
N if ur have a warm body don’t bother stirring much using ur hands. Just a little is enuf barely on ur palms …
Also lat Idlis happen when the batter is too fermented or frothy. Mix a little well than usual
For the water problem, you can use idli cloth. It will soak up extra water.
i too faced d same issue, may be d problem is with d idli cooker plate , d depression. may be not enough for idlies to fluff out instead it turns out flat , so far i changed two idli vessels
I followed all the 10 tips given by the chef and now idlies are super soft. Thank you so much chef 🙏
Dear Chef
I normally take rice and dal @ 4:1 ratio as mentioned by you. Only change is I take 3 boiled and 1 raw rice. As you said the quality of Urud dal should be good. A half teaspoon of fenugreek (methi) seeds adds to the softness.
Is it better to use boiled rice? I use only raw rice.
I once. made. Appam. Wet.mavu .but. when I made. Idli it came. sofly. At abroad. some. Indians. make. Only. in. Raw. Rice.
I also use the same ingredients as u mentioned but i steam for 15 minutes. My idlis are soft but they fall flat after steaming. Can you please help me, what might be the reason?
@@patsweety The reason for turning flat after steaming is due to the fine quality of Urar dal which when ground to paste normally gives more quantity than assumed as per the given ratio of Rice - 3 and Dal - 1
@@lakshminarayanan7033 oh is it..i use whole urad dal, round one, white. So should I use it less?
I have meticulously followed your instructions and the results are extremely good. This is the first time I have made soft Idly. Thanks for your video.
That's great. Thanks
Yes very true sir, nanem thapo panni eraken. Engga amma enthamatheri than saivangga sir. Anal, yesterday rice kojem mix pannevangga sir. Ongge recipe super explanation 👌👌👍👍❤️❤️🙏🙏From Malaysia
Hello from USA mom I dont understand the language but the little English subtitles help me to understand your recipe
Thanks for the recipe.
Please make more subtitles in English
So we can understand your recipe in more detail .
Thanks for your suggestion and feedback. We are preparing subtitles for all of our future videos and adding subtitles for older videos too. Please check for the update on our community post.
@@RecipeCheckr
🇺🇸🗽Thanks for reply
Explained all the important points very well , The idlis came out nice and fluffy as explained, thanks a lot.
பார்க்கவே சாப்பிடத் தூண்டுகிறது....
ruclips.net/video/1FIxThARXzE/видео.html
I am happy that you have English subtitles
So thank even i dont know still i get it
I love idli dosa ❤❤❤❤
Super anna...rompa thanks...nan innaikku நீங்க சொன்னது follow panni arachne sema perfect idli வந்தது...ரொம்ப happy anna...thank u so much
Thank you so much for sharing your feedback. Keep supporting. If you like this video, please share this to your friends.
சார் ! அரிசி ஆட்டும்போது ஊரவைத்த அவுள் ஒரு கைப்பிடி போட்டு ஆட்டினால் இட்லி மிகவும் மிருதுவாக வருகிறது. எப்பொழுதும் ஒரே மாதிரி மிருதுவாக இட்லி வரும். எங்கள் வீட்டில் இப்படிச் செய்வதால் இட்லி கல்லாக இருப்பதில்லை.உளுந்தம் பருப்பு மொத்தமாக வாங்கி வைக்கக்கூடாது. உளுந்தம்பருப்பு நாளானால் அதன் தன்மையை இழந்துவிடும்.உளுந்தம்பருப்பு எப்பொழுதும் புதியதாக இருக்கவேண்டும்.நான் உளுந்தம்பருப்பு தயாரிப்பாளராக இருந்தவன் நன்றி
Supernga.....unga tips romba usefull thanks a lot.....
Thanks 👍
It will help my mom
அவுள் அல்ல அவல் or poha
வெந்தயம் சேர்த்து ஆட்ட வேண்டியது அவசியம் இல்லை யா
@@Naupranav Only for Dosa not for idli to make it crispy. தோசைக்கு மட்டுமே, நல்ல முறுமுறு என இருக்கும்.
Thank you very much Chef Sunder. I was stuck with awful "striker idlis" (analogy to striker in a Carrom board game), till I got great tips from your video and now I can easily make great tasting fluffy soft white idlis. No one had passed on these idli secrets to me before! Thank you once again.🙏🏾😊
Please add English/ Hindi subtitles
என்
ஊறவைத்த அரிசியை ஃப்ரிட்ஜில் வைத்து 10 மணி நேரம் கழித்து அறைக்கலாமா
Can I put the soaked rice in the fridge and grind it after 10 hours?
Please add English subtitles.
Very very helpful tips, thank you so much💖♥️
Very useful tips expressed . But please do translate in English or hindi for a transoerency
I'm very new to such batter making after seeing your lecture i jus followed your instructions without skipping ....elders in-house surprised ......& Thanks
இதுக்கு மேல இவ்வளவு தெளிவாக யாரும் விளக்க முடியாது 👍👍🤝🤝
Thank you so much.
Please share perfect rava dosa too-how to make
And typical ghee roast dosa’s Chennai fame
I had them in Sarvana Bhavan
Ghee roast paneer Dosa was yummiest ever …😋😋
Thank you so much sir ... Iam malayali i don't know Tamil but I can understand this video. I have a suggestion you can use more English
English has been mixed with the batter
😁😁😁
I'm from Kuala Lumpur, Malaysia 🇲🇾 Thanks for your time and wonderful information. Very helpful tips. God bless you Sir.
Thank you
@@RecipeCheckr kkķmmmmmmmmķkkķķķkkkkkkkk
These tips are so helpful that any novice too can cook, please follow the instructions, it works...
Great to hear!
JOY GURU---I am a Bengali with absolutely NO knowledge of Tamil language but surprisingly I was able to decode by your body language and the rest was easy---tomorrow I will start putting my knowledge to test---at 70 years age, I seem to be doing quite well---Samir Kumar Sen,Garia,Kolkata.
You can always refer the English subtitles. Thanks
Some people say you should keep the soaked grains in fridge for one or two hours before grinding so that batter is not heated up while grinding or you should use ice water for grinding
Ek
Thank you sir ❤️🙏🏽🇫🇷
Thank you chef Sunder .Thanks for translation & this way came to know exactly where we go wrong .🙏🙏👌👍
I saw so many videos of making idli, this is the correct video because my mom's same recipe. I make idlis so soft. I wonder, why people don't know how to make idlis, our traditional food. But guys, trust me this is the correct video those who don't know. He is superb. Hats off to you Sir.
Thank you so much.
Thanks well explain recipe and with eng sub. 😊😊
I love idli dosa ❤❤
My pleasure 😊
Greetings from California,Thanks Chef !your tips are greatly appreciated thanks a lot
Thank you for watching.
Thank you! For those of you who live in cold countries here is a tip to ferment Iddli.Soak in the morning grind in the afternoon as chef is showing here then place the batter inside a magnetron that has a light burning inside when it is opened the temperature of the bulb helps ferment...or place the batter in a hot dish washer after you have done the wash and emptied it.Just leave it over night.
This is what I do in the Netherlands.
Great tip!. Thanks for watching. Keep supporting and keep sharing.
Thank you for yr tips
Please never put your food or ingredients in a clean dishwasher, it is full of detergent and it’s smell.
But putting it in a off-stove steam bath overnight or inside a magnetron just like Ms. Nambiar said definitely works.
Instapot owners- putting the batter in yogurt setting will help it ferment.
Keep it in the oven for fermentation keep the light turned on 🙂
Thank you sir for the tips. Very neat explanation. Will try out as per your suggestion
All the best
Thnx a lot Chef Sunder ..tried your recipe and it was effective . Earlier i would use Idli Rava ..seeing your video changed over to idli rice and results was soft grainy idli ..pls share the recipe for idli sambar !! want to learn the complete breakfast menu of idli sambar !!
Great 👍
Able to follow even though in Tamil because you explained things so well. Thank you.
That's great. Thank you very much for watching this video. kepp supporting.
Very useful tips. What rice did you use? Raw rice or boiled rice?
Idli rice 🙂
What rice, Idly rice or pulungal rice or raw rice? How to buy quality ulundhu?
I do have this doubt which rice raw rice or boiled rice?
Pulungal arisi
Pulungal rice only
Idli rice. Check the comments he has replied. Also in discription box he has written
Idli rice 🙂
Nice video chef. Will surely follow this
Thank you so much 👍
ತುಂಬಾ ಚೆನ್ನಾಗಿ ವಿವರಿಸಿದ್ದೀರಿ. ತಮಿಳರ ಇಡ್ಲಿಗಳು ಬಹಳ ರುಚಿ.
ಅದಕ್ಕಾಗಿ ಧನ್ಯವಾದಗಳು.
Boiled rice alone or raw rice also we should add? No fenugreek?
Adding raw rice might make Ur idly soggy not soft.. but dosa will come more crispy when using raw rice .. no need of fenugreek for idly.. but dosa it's a must that gives nice brown colour
Thank you Chef Sundar! Excellent tips, video demo superb!
Thanks for your support. Keep watching and keep sharing.
You have forgot. To put salt in idly batter
How can we decide ulundhu's quality. Is it any brand is there?
Udhayam urud dhal is best, also Udhayam idli rice....
The ulundu size should be consistent
Thanks for the tips, will try again. I would like use black urad daal split for fibre. Please provide tips. I live in Canada and takes 12-16 hours with heat in the house.
Sir, thanks so much ! !
Can't understand the language but because of the subtitles , understood easily. Very much useful information ! !
You are most welcome
Dear chef,I am a great fan of idly.but I never ever become successful in cooking it .After watching, your video,I am planning to prepare as you said.
Quite enlightening. However, we're so much used to the practice of steaming for 10 to 15 minutes that I am still not believing that 4 minutes are enough. Could not understand everything because of language but could get the 10 points from the English captions . Many would love if you record videos in English too. Thanks 🙏
Qq³⁴qy
Minimum 8 -10 min is required for Cooking
Crrt iam also thinking
I just love idlis..super tips...how to make kotte
Did you put it on high flame or low flame
How about adding some Aval for soft idlies
Yes you can add
Fenugreek add panna laye sir. Must or not?
@@kasthouryramesh414 adding methi seeds give you good flavours and good for health
You r the best Chef. God bless you very well explained.
Thank you sir for this valuable tips.what kind of rice , row rice or boiled rice.
Prefer idli rice for better output.
Amazing recipe chef thank you for clearing all the doubts on making perfect idli. Chef please do share the recipe of vidhyarthi bhavan dosa someday.
🙏 thanks for rectifying the idli mistakes, I need 6 minutes to make the soft idli by your method
HI Chef. I just used one tip from your video. That is to preboil the water before placing the idli plate in. Idlis came out exceptional, didn't stick to the plate, beautiful shape and texture. Thank you very much for great tips.
Thank you for the comment. Keep watching and keep sharing.
ப்ரோ வெந்தயம்
For the fermentation of idli batter,dip an big onion slice in batter.this tip is useful in cold places also
2put the batter container in hot water for sometime.
3. Cover the container by a thick old blanket
4keep in warm room
5.add little proportion
Of cooking soda in the morning
5 you can follow all the four tips at a time or any one of them,in accordance to the weather condition st your place.
Tq
Chef Sunder you are doing a good job translating in English I belong to Pakistan
Thank you for sharing👌very informative video. Will surely try to make these divine idli's
we always use 1:2 proportion. ULundhu: Rice. We get soft idlis. Everything depends on the fermentation, besides, the consistency of the batter, after grinding must not contain too much water.
Thank you for the comments
ruclips.net/video/1FIxThARXzE/видео.html
1:2 ratio? For how many days the idly batter will come when we put 1:2 ratio
@@dsharmi8782 ---why keep it for many days? just a couple of days. Won't this be enough, when we use mixie jar??
Pls make millet idli. Rice idli has high glycemic index. Id you make with ragi or bajra I would like to see..🙏
அருமையான பதிவு, fully watched, useful video, Thanks for sharing, நன்றி
brilliant decision. thanks
@@sritharanvallipuram560 vv uhhhhnll. Yuppp
Thanks for this recipe 😊😊❤❤
Thank you sir ! Excellent way in preparation to cook idly !
Weldone !❤😂🎉
இந்த மாதிரி செய்யச் சொன்னா. வீட்டில் சண்டைக்கு. வந்துவிடுவார்கள். இவ்வளவு. பொறுமை இப்போ. யாருக்கும் இல்லை. அவர்கள் செய்த இட்லியை கொண்டே மண்டையை. உடைத்துவிடுவார்கள்.😪😅😫🤣😂🤑🤣🤣😪
😅😂😂🤣🤣🤣🤣🤣
😁😁😁😁😁
😂
Idliyala romba baathika patturukaru polaye sir
Ladies should take of all and also cooking
Hi chef… thank you for the clear explanation. But I have a doubt… won’t the urad dal stick to the grinding stone if you put it without adding little water? And don’t we need to add fenugreek?
No it won't. follow as per the video and fenugreek seeds is optional. Thanks for the comment. Keep watching and keep sharing.
@@RecipeCheckr Thank you,Chef. I will try next time and let you know. Keep it coming. Stay safe.
My favourite breakfast 😋 😍 thank you for your tips 👍
Thank you
Thanks and very helpful, God bless you
Thank you very much chef Excellent explanation God bless
Thank you very much for watching this video. kepp supporting.
Sometimes, when our idli becomes a bit hard, we'll make idling uppuma out of it, which is very delicious..
1
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உங்கள் அன்பு பிள்ளைகளுக்கு பள்ளிக்கு மதிய உணவுடன் உயர்தர உணவகங்களில் கிடைப்பது போல் நொறுக்கு தீனிகளை செய்து தர விருப்பமா?
Click here to download a free pdf: bit.ly/3nMfDwa
Really you are great sir .
0
Million thanks, as I understood for idle 4:1 ratio of rice and udad dal.3-4 hours soaking time, grind well untill smooth, rice has some coarse grained like suji rava,and let it be for fermentation for 6 to 8 hours depending on weather temperature , am right ? Please let me know thanks💅👍☝️happy Diwali, Friday 21st October 2022....thanks.
Please if you have make blog for Dosa , Menhdu-Vada and typically delicious Sambar and coconut chatne (using udaddal and rice)
Yesterday I we went to restaurant to eat dosa I simply order paper dosa ,I was very disappointed because didn't enjoy sambar, chatne ,and dosa was very dark brown had burned over cooked ,in I tried in one restaurant Madras Cafe in Surat chopati,i enjoyed there for 3 long years was excellent and my job location changed. But in USA it was not good at all..
🎉😅
😊😊
We use the same batter for dosa too , that is the first day idli , followed by dosa the next day, will the proportion for urad and rice vary ?
No.
ruclips.net/video/1FIxThARXzE/видео.html
Nice tips. Thank you Chef 👌👌👌
Thank you so much.
@@RecipeCheckr most welcome chef
Thank you so much for the tips. My idli came out really well. 🙏
இட்லி இன்டர்நேஷனல் உணவு சூப்பர் 🥰👍💐😍
if using raw rice and boiled rice then how about the ratio?
Boiled rice 1 cup , 2 cup raw rice & also add sabudana 1/2 cup for softness 🙂
Thank you..yet to try... 👍👍
Useful tips, but the display idli seems to be from idli cloth preparation by looking at the folds.. 🙂 it’s not from your scooped idli ..anyways I just subscribed for the tips 👨🍳
ruclips.net/video/1FIxThARXzE/видео.html
Correct
👌
Yes
Yes. I also felt that
Thanks 👍👍😊. Your explanation is wonderful and beautiful as your fluffy idlis. Keep it up.
Thank you so much. Keep watching.
So good Explanining.!! God blessed u & family !!!
We can greese with oil or ghee to plates , then idli removing from plates will be easy , not only that due to ghee idly smells ghee tastes good 🙏
Thanks for the tips!
Can we use raw rice 2measures and 2measwuresfull boiled rice to make idli batter?please advice
Add 2 Raw rice and 1 measure boiled rice with 1/2 cup sabudana & 1/2 cup aval
Ration rice la yepdi soft idly panrathu nu sollunga sir
For ration rice add 1 cup urad dal,3 cups ration rice and 1/2 cup sabudana 1/2 tsp methi seeds .soak 1/2 cup aval for 20 mins before grinding. Grind urad dal & sabudana in to smooth and fluffy paste. Then grind rice in to semi coarse paste. Mix well and ferment it overnight add salt and prepare idli ☺️
Which rice is to be used raw rice or parboiled rice sir
Really relatable mistakes ..my doubts is clear ... thankyou so much sir
Beloved Sunder, your tips are always useful to many like me, I can't cook but can give advice to known people.
Glad to hear that
(d9ntdistuurbcontiouslypleasesir
Parupu urundai kuzhambu recepi pls sir
50 வகை தோசை ப்ளீஸ் ஹோட்டல் style 👍
அண்ணா ரேசன் அரிசியில் இட்லி மாவு அரைக்கும் விதம். சொல்லுங்க ப்ளிஸ்
Yes please.
S enakum sollunga
Dear chef.......i am a new subscriber.....i just clarified idly batter......ratio......now i prepare
Thanks and welcome
Thank you for the recieipe .Your recipes all so good. .
My pleasure 😊
Thank you chef for the wonderful tips ,I just switched off according to the time limit you mentioned ,earlier I used to steam for 15 minutes,which is not required as you mentioned,there’s a lot off difference,it came so soft ,extra tips I added a bit of poha n sabudana ,thank you once again🙏
Same here 😂🙈
Glad to hear that and poha is not required. Keep sharing and keep supporting.
இட்லி வேக 15_20 நிமிடம் ஆகும்.
I also steam for 15 minutes and it falls flat, though soft. Will try this next time. I too use sabudana and methi in addition to the ingredients mentioned.
Chef if only you could use more English. Tamils already know how to make idli...others need your explanation. Thanks for the subtitles. Looking for more cooking tips and recipes from your expertise.
But still this age--modern millennium girls don't know to cook correctly .
@@BetheChange80 Kind of you to help them to manage a hungry family's food requirement. Happy stomach makes a happy household.
Good tips, but load of points missed out.
1, Good “quality” - what does this mean in a market with a million varieties of rice or Urad Dals ! Which brand and how old or new ?
2, 2 -3 hours of soaking. Big difference between 2 and 3 hours when it comes to rice. Please provide precise time
3, salt added after grinding while mixing. Can salt be added while grinding rice ?
4, urad dal with fenugreek seeds or without ?
5, how much water with rice for grinding ? Tipping all that into the grinder without a measure of water ?!! Highly risky
6, western countries and 16 hours ? Does not work. Keep the mix in pre heated oven at 30 degrees. Keep light on. And overnight fermentation will work
7, there is no “yeast in the atmosphere” - please don’t say this :-(
8, if not refrigerated, 6-7 min steaming is required. 4 min appears very very low. If refrigerated 8-8.5 min. Flame in Sim. Keep the idli plates AFTER the water boils.
If we have to keep the plates inside AFTER the water boils, then what is the total time to steam the idli?
@@rooba07 try it out - don’t forget to measure the time :-))
Cu .
.àßvk
There is yeast in the atmosphere,,, get ur facts checked b4 commenting
you spend your time checking and correct. Community service !
Very clear explanation🔥
Glad it was helpful!
Excellent job 👏👏👏 Today I will try