This entire video put a big fat smile on my face. This is heartwarming considering how much of south indian cusine is overlooked when talking about indian food.
hey I don't mean to hate, and personally I love Idli - but idli sambar is a staple on every single breakfast menu, even in hotels in Delhi NCR and Himachal and Mussorie.. it's not an overlooked cuisine :) Peace🕊
@@strfrl9665 only in the past decade, idli sambar and dosa is finding its way into all kitchens especially with the growing popularity of RUclips in the past five years. Even poha and upma have caught up in a big way with the non south indian population of India in recent past, again thanks to youtube and weight loss revolution. I have been amused and slightly proud seeing how it is finding acceptance with people across all regions.
@@BakingHermann so sweet and heartwarming to see the interest and detailed way you have shown the South Indian idli sambar, hugely popular breakfast item. Add a dollop of ghee on the hot steaming idlis and some ghee soaked podi and it will enhance the taste even more 👌
I say if you're struggling to eat more plant-based, try South Indian foods. Very easy to avoid animal products eating yummy puliodharai, various veggie kootu, veggie cutlets... I'm making myself hungry thinking about it
I am South Indian who cooks Idli and Sambar atleast 2 to 3 days a week for breakfast. I know every step of it. But still I have watched your video completely. There is some magic. Thank you for sharing our dish.
@@aidenwinter1117 The trick is we prepare the batter only once in a week on Sunday. And we store in the fridge. So in the morning we take out half an hour before and steam it. It is easy. But we prepare either Sambar or Chutney freshly.
@@ObamacareMishrait’s so standard that I grew up hating coriander, and through sheer constant exposure, began to actually love it. You don’t have to add it though, if you hate it, obviously
Yeah north Indian is more meaty, richer flavours w/ primary spices being garam masala (cloves, cinnamon etc). South India is more earthy, delicate flavours that are paired better with veg w/ primary spices coriander and cumin. If you go West of South India, you get a dominance of seafoods and creamy flavours like coconut become more prevalent. Far North (Punjab) is also more cream based but they prefer animal products. East India is actually the least acknowledged. Their foods have unique flavours eg the use of bamboo shoots, and are typically far more subtle. Not the complexity you'd expect from India. Much to discover in Indian cuisine!
As a vegetarian who is from India this video and the likes of it put a smile on my face. It really shows the diversity of Indian cuisine and how it is comprised of several other cuisines that are so different from each other. With videos like these people know more about the culture and food and don't just think of Butter Chicken when they hear 'Indian Food'. Thank you for the amazing recipes and videos. It truly is fun learning about traditional vegan food from around the world 🩵
It's so important! Luckily, thanks to social media, people are becoming more receptive of what traditional food actually looks like. Can't wait to share more!
@@shreyaaashree "invaded India" The mughals are themselves Indians. While they were in power pre colonization, they weren't invaders, but Indians who held power for some time, in contrast to Vedic society largely ruled by other Indians (who happened to be largely Hindu). It's dangerous propaganda to imply the mughals were some outsiders.
This video is a rare incident where a person who doesn’t know the culture beforehand attempts to adopt their ways without annoying them in any way. I mean every step of the way was perfect there’s nothing to complain about! Kudos to you ! 💯
A tip using salt here. If you add the full amount of salt, its gonna speed up the fermentation and turn the batter super sour in a couple of days and it's not good to consume such super sour batter regularly when you have more batter to store. Rather, add just a pinch of salt and keep the required amount of batter unrefrigerated and the remaining refrigerated. In this case, you can avoid the refrigerated batter turn sour and thereby use it for few more days. Just take the required quantity out of the refrigerator for 6-8 hours to let it ferment till the next use. Btw, the video is awesome and thank you. We just had some idlis for dinner here. God bless you.
give few years of idli popularity in west and some enterprising ferment expert will come up with instant fermentation starters in pouches for western consumers
@@einsteinwallah2we have those pouches in Mumbai, and they are really good ones. In case you have no plan for a meal, I buy that big pouch from shop near by and idli breakfast is ready and i think this is much better cooking break than eating out.
@@Kathakathan11what is brand name of pouches? ... just as i predicted and so now just start exporting those ... most westerners who eat idli as street food want to recreate it and typical Gits branded ready to cook product is not the best way and missing link is fermentation ... fermentation must be increasing vitamin b content and making butter (oops ... i meant batter) healthier ... all in all idli with coconut chutney makes very good probiotic source
As a South Indian from Andhra, I'm super impressed with your recipe! This is how my mom would make to be honest. In Andhra, along with Coconut chutney and Sambar we also make a spicy peanut chutney which is super delicious with idly. You can try that next time!
@@whybhavi To some extent, it can taste like the original, but as per my experience, once I get used to the ones made at home, the ones made from the store-brought batter definitely won't compete😆😂
As a tamil south indian, I can confirm he made idly with sambar and chutney in the most authentic way possible. Great content!! Keep up the good work!!
As a Tamil, Indian.. I see the process is very well explained to those who don't know about it.. One suggestion, don't drink the coconut water before inspecting the open coconut.. Sometimes the coconut looks good outside but inside it might be spoiled..
Small tip:: You arrange the idli plates so that the idlis get lined up alternatively and not one above one.. So when they get cooked they don't stick to the plates on the top of them.. Hope u got it..
@@asifshaik3987 Yeah in india we eat watery samber and chutney for instant serving, while dry chutney is better for lunchbox and can be preserved for 1 day in freezer.
@@Wellwisher864 Yeah too much water spoils the taste of chutney and sambar. It's good that in Tamil Nadu they do so, in Maharashtra some food stalls mix excess water to save cost.
I didn’t even finish watching the video and yet I’m sure that he did the exact prep South Indian moms do at home!! Love love this content.. so refreshing to see a foreign RUclipsr cooking something different other than traditional North Indian dishes.. U definitely must try making dosas, pongal, upma etc.. there are SO much traditionally vegan dishes for everyone to try 👌🏻👌🏻👌🏻❤️😊
@@BakingHermannloved this video, literally felt like watching a South Indian mom making a meal in her kitchen. Btw, when you pan fry idly/dosai batter, that’s called an Utthappam. It’s an absolutely delicious dish, kind of like a savoury pancake, you can also add toppings, usually onions, bell pepper and tomatoes, or a typical South Indian “tadka” of mustard seeds, green chilli peppers and curry leaves fried in sesame seed oil, then pour the batter over that, and flip it so it’s cooked on both sides. Utthappams are one of my favourite. Can’t wait for you to discover Rava Dosai. The batter is so easy to make and needs no fermentation/waiting. It’s basically instant. Great job with the video, really impressed.
I **LOVE** making Idli Sambar! Always a great excuse to bring out the wet grinder. My biggest problem in the beginning was remembering to add the salt after the fermentation, so I have had a couple of very tasteless batches. And Sambar is SO delicious. I make two Sambar masalas: one hot and one mild (for my wife), and I find myself using them in more than just Sambar. Seriously my culinary hat is off to all my South Indian brothers and sisters for perfecting this cuisine for the rest of us. You truly have given us all a great and very tasty gift.
Tip from a Tamilian - add channa dal & toor dal to the sambar powder, rather than urad dal, as urad dal will make it slimy. You can add drumsticks, pumpkin too to the veggie mix. Boiling & mashing a few cubes of pumpkin will enhance the sambar to the next level. Also, a single piece of garlic/few prigs of coriander/mint can add a different dimension to your chutney. Ideally, you start sambar with the tempering, then add curry leaves, then the veggies, stir fry for a bit, then add the water/tamarind extract. Makes it smell amazing! For rasam & other dishes, temper in the end. Nothing can beat cold winters like piping hot garlic & pepper rasam & rice, with roast potato or pappad. Enjoy!
Nothing laugh even I can’t find a proper south indian channel who teaches recepies in a neutral language such as English.90-95% videos from south are in their local language which is difficult to follow through. So he is right even me tried to search an idli recipe come across this video only. Because of lack of english versions .
@@ankitwadhwa89Yes, I love Tamil food but all the youtubers speak in Tamil with no subtitles. Also it's one of the most beautiful states I visited but the most difficult because most of the names of places and busses are written in Tamil alphabets /script so it's impossible to know where you are even if you have a map.
Wow! That is a huge effort on your part.. as a South Indian I learnt all those nuances to making perfect idli ,sambar after a few years of cooking! This is so authentic! Wishing you all the best 🤗
I am from TamiLNadu who grew up eating Idly Dosa twice a day , and it took 10 whole months for me to get perfect idly , but looks like you are a genius in cooking , you cooking is so authentic and beautiful 😍
South Indian (Tamil) here and it puts a smile on my face to hear you pronounce Sambar better than my North Indian friends who say "Saam-burr"! The recipe is also something that I would consider "Authentic"!
As a indian here and it puta a smile on my face to hear 'INDIAN' dish rather then south indian, unlike my "south indian" friends who always cry everywhere if you call them indian or ask them why you use 'south indian'. "INDIAN" is only something I would consider authentic Bloody, stupid idiots. At least he have more brain cells then you
I can smell hate clearly, offcourse you don’t know MTI influence, also I’ve heard lot of South Indians writing my name as “Shwetha” despite me telling them multiple times there’s no h, also I hear sentences like, “I yum good today” and many such. Learn to be tolerant¿….
@@shwetasingh7039 I'm also tired of explaining to North Indians like you that my name is 'Karthik' and not 'Kartik'. I also cringe when I hear you guys pronounce 'Business' as 'Bijnej' and 'Zero' as 'Jero'. So, I think South Indians are already pretty tolerant towards vadaks 😂
You make such authentic dishes from around the world, it's always so impressive and satisfying to watch the videos because you explain so well. Lots of love from India ❤️
Thank you so much for highlighting this amazing southern Indian dish! I spent a month in India in 2019, and the southern food was my favorite. Especially the Idlys! Im always looking for southern India restaurants and grocery stores so I can find them and the chutney and sombra. This is so helpful, thank you!
Wow! Done excellently. Couldn’t believe that you made your own Sambar Powder! I wouldn’t remove the dark part from the fresh coconut. It has a lot of nutrients and taste too!
I'm a South Indian too... watching this 🎉 I really love the way you cook everything so original and authentic 😮 it's sad that we have forgotten our gr8 original local food and running behind mostly store bought unhealthy ready to eat snacks and food @dr.paul would really be happy 😀 to watch this from you 😊😊😊 thanks for sharing it to the western world 😊🎉❤❤❤
As a Karnataka native, we loved your preparation. For a foreigner to be able to come up with idli-chutney-sambar combination this good is a real icing on the cake. Do try "Bisi-bele-bhath" another spicy (not so spicy either) savoury.. its another awesome dish in South Indian state, Karnataka. Lots of love ❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉
Great man..from many years I'm trying to find the recipe without eno, soda..and you made perfect all the things..also u made the sambar masala n all other stuff by ur own..proud of u..so much efforts u took..will try to make like this..i made idli n chutney but never tried sambar..thanks a lot for the recipe..❤❤❤
You have learnt the recepie to perfection... just one more thing, if you want to make idly airy.. just add soaked rava (semolina) to the batter and cook.. The idlies will get soaked in sambar and taste much more filling..
I am so proud of being a tamilian!! You got my resoect for trying this. Secret tip: Make the sambar watery and dunk the idlies into it. "Sambar idly" is just wowwww And, idlies can be eaten even when we are sick.
I'm from Tamilnadu (India) and I loved the way you prepared idli, sambar and coconut chutney. I really wondered the detailing you have done, which is a true justification for authentic idli+Sambar+Chutney. Please try Venpongal and Kozhukattai, Aappam, idiyappam, paal kozhukattai, millet kali with spinach stew.... (All authentic vegan dishes, by generations, Tamil people prepare and relish) ❤
Your video put a huge smile on my face. This is an all time favourite and a fixed Sunday breakfast food for us. It's such a comfort food and i totally love this one. I have been eating idlis since I was a kid. In fact even when we used to go out for our meals, this was always the first thing I searched for in the menu. Thank you so much for this video. Idli is an emotion for me.😊
I am from Karnataka and this is really good as a foreigner. You must be a super Chef to get almost everything correct. Next time add a little bit (half a tea spoon to one tea spoon) of raw sugar or jaggary for your sambar; all the flavors multiply. You should try simple tomato saaru with coconut milk with hot rice. This is also vegan and it is amazing with huralikai palya or rice papad. All the best for your flavorful journey in the vegan world.
Thank you so much for introducing the humble Idli-Sambar to the world culinary aficionados - as a Tamilian form Chennai, we just sometimes overlook the simplicity and greatness of South Indian food- especially, the humble Idli-Sambar-Chutney. But you just brought back the entire taste memory back- going to have some tomorrow! The Sambar powder you can grind and store at home for that quick Sambar- which can also be eaten with rice- you forgot one main ingredient the ghee on top of the idli (or butter) and also, if you dont have the idli pan- you can just steam it as is in big batches in a small plates with rims- they are called thatte idlis (or plate idlis). Same Idli, but bigger.
Your effort is so commendable!! I absolutely love Idli and was so happy to see such a detailed and authentic video for the recipe. ❤❤❤ Your content is really high quality and I hope you get more recognition. Your pronunciation is also quite spot on !!
Idlis are my favourite south Indian food ❤. Specially from Tamil Nadu. I'm from West Bengal tho but i didn't like idli here but i love when I'm eating from or in there.And someone can eat it anytime as Breakfast, Lunch , dinner also snacks.
Please speak for yourself. You don't know how 1.4 billion people are cooking. Anyway you may be lazy enough to not bother about making it in an authentic way but there are loads of other people who do make it traditionally from scratch.
Wow as a South Indian from ( Kerala) but currently live in London this blown my mind . My 4 yr old loves Sambar and Dosa so make it almost every day. Your sambar looked yummy , I could smell the aroma right from here😅. Subbed straight away
So many Indian and even Middle Eastern foods are so amazing for people like me who struggle with gut health and protein intake on a plant based diet. I regret having slept on them for a single second, but I'm glad to be learning now!
Today I ate idli and watching this video 😂😂 Even my grandmother never taught me like you did 😀👏👍 but we never put hand in batter at home ( but in hotel they put batter in hand on idli plates) We add nearly 22 spices while making sambar powder. 😊 Check on grandma Village recipe for sambar powder😊
@@BakingHermann 😅 we just add few more like cinnamon, black and green cardamom, mace, bay leaf, bannana seed, star anise, clove, cumin, stone flower spice, nutmeg, kapok buds, long pepper, coriander seeds, pepper seeds, Fenugreek seeds, etc.... In addition to 3 dals you used We dry roast them in a certain proportion and make fine powder 😊🙏🙏🙏
@@BakingHermannits not a cheat’s way but an alternate, many sambar powder recipes are passed down and all differ. Even at my home my mom has a different recipe than my dad’s. 😊😊
If u didn't put hand in the batter , i gues you never seen how the batter is made. Because after grinding its always been taken out to container from wet grinding using bare hands
@@todaytrendz8375 we grind it with grinder brother, and pick them with wooden kaillitettu spoon, It not awful to use bare hands, as we eat in bare hands, make other dishes(vade, holige, talipettu, etc..) in bare hands, we just don't use bare hands with idli batters, is that too much to tell on how *we* do our lands idli?
Thank you so much, really appreciate the little tips you mentioned for idlis, I have tried idlis a few times but could not make fluffy idlis , will surely try again with these tips.
Authentic recipe, but i suggest you reduce amount of tamarind in sambar, becouse idly also a bit sour after fermentation. Usually i add a little jaggery in sambar too, its traditional udupi style sambar , best for idly. And also sambar should be a little runny, need some more water. Chatney is perfect. 👍
I love the quick speed of talking on your videos. So different than many who speak so slowly, I need to fast forward to not waste a lot of time. You give all the info necessary, with great visuals PLUS some cultural history. Glad I found this site + subscribed...especially, since I am Vegan!
You have made it perfectly ❤❤❤❤. I approve this... I loved the way you made this.. so so happy to see the Tamil words. "இட்லி அரிசி".. Felt so so good❤❤.. thank you Herman 😊😊😊 SAMBAR and chutney are so so good.. i Just subscribed to you❤❤
Just to add the level of fermentation is based on how hot the temperature is. In summer, it ferments faster, in winter I have seen people complaining of fermentation taking days and people putting the batter in the oven. What I do is making the batter itself in warm water, it ferments perfectly overnight if I make the dough at 8 pm.
You just earned a subscriber thanks to this video! Do look into Rava Idlis too. They're a lot less hassle without needing the kind of fermentation that Idli does.
This is a legit recipe. Love the fact that u mentioned that mixing the batter with hand has its positive. N d fact u made sambar powder. Keep up d good work
I am an Indian from South (Kerala) born and brought up in Delhi. They way you described the reciepe made it so look so easy. Will try your way this time.
Bro this is the perfect wayyyyy, I am from Tamil Nadu where idli is originally from and this is how my mom makes it and how everyone makes it, this is perfect way this is so satisfying, every video u post, I am liking it no matter what
Omg, this is perfect. I have very important exam in 3hours, I really have to revise the syllabus and take a power nap but really can't stop watching this video. Love from Bengaluru, India❤
I lived alone with my mom as my father is a soldier and your video just popped up on my screen and i learned how to make idli and sambar from scratch thank you so much because i made and gave this to on my mom's birthday and she was fully happy and warm hearted when she was eating this and thank a lot you are the best cook available on this platform ❤❤ You should also try shahi paneer as an indian cuisine And biryani too love your hard work keep it up 👍👍
I followed all your recipes, my first time to make idli, sambar powder and sambar vegetable curry…..and I was successful. Thank you very much ❤ Maybe I’ll try making the coconut chutney next time time 😊
This is so good; we had a South Indian cafe in the town where I lived and the Idli Sambhar was my favorite. That lentil and veg stew over soft cakes was comfort food if you love spice. The fermented batter has a slightly sour taste that is very appetizing.
this man made me hungry on a full stomach. sambhar comes after coconut chutney for me. BUT this man made it look so good. best looking sambhar i have seen till date
This entire video put a big fat smile on my face. This is heartwarming considering how much of south indian cusine is overlooked when talking about indian food.
So true, especially from a plant-based perspective. There is so much we can learn about the art of layering flavours and textures!
Very true
hey I don't mean to hate, and personally I love Idli - but idli sambar is a staple on every single breakfast menu, even in hotels in Delhi NCR and Himachal and Mussorie.. it's not an overlooked cuisine :) Peace🕊
@@strfrl9665 only in the past decade, idli sambar and dosa is finding its way into all kitchens especially with the growing popularity of RUclips in the past five years. Even poha and upma have caught up in a big way with the non south indian population of India in recent past, again thanks to youtube and weight loss revolution. I have been amused and slightly proud seeing how it is finding acceptance with people across all regions.
@@BakingHermann so sweet and heartwarming to see the interest and detailed way you have shown the South Indian idli sambar, hugely popular breakfast item. Add a dollop of ghee on the hot steaming idlis and some ghee soaked podi and it will enhance the taste even more 👌
Yes Indians have the best vegetarian food! Great job with your complete South Indian breakfast.
Thanks!
I say if you're struggling to eat more plant-based, try South Indian foods. Very easy to avoid animal products eating yummy puliodharai, various veggie kootu, veggie cutlets... I'm making myself hungry thinking about it
Indian veg food had the benefit of having thousands of years to evolve.
As a Tamil Indian, I can confirm you have done very well! Do try ven pongal, that's vegan too! Love your videos. ❤
Thanks for the compliment & tip!
Ven pongal is eaten with tons of ghee. It's not vegan at all.
@@priyasri111 then he make his ghee using vegan butter ;)
@@priyasri111you can make it without ghee as well
@@lakshmi6794Ghee is the soul of that dish, without ghee it would not taste good
I am South Indian who cooks Idli and Sambar atleast 2 to 3 days a week for breakfast. I know every step of it. But still I have watched your video completely. There is some magic. Thank you for sharing our dish.
How do you have time? 🤯 Do you work?
@@aidenwinter1117 The trick is we prepare the batter only once in a week on Sunday. And we store in the fridge. So in the morning we take out half an hour before and steam it. It is easy. But we prepare either Sambar or Chutney freshly.
@@aidenwinter1117 Letting it ferment longer in the fridge also improves the flavour. Usually we won't cook the batter the same day we prepare it
👍
A tip from a South Indian. Don't remove the brown part of the coconut flesh. It gives an earthy flavour to the cutney! ❤️
A native coconut user never does scrape off the brown layer.
where do you stand on adding coriander to the sambhar? Is it very common? I hate it.
@@ObamacareMishra I dislike cooked coriander myself; but plenty of people love it.
Bussin @@ObamacareMishra
@@ObamacareMishrait’s so standard that I grew up hating coriander, and through sheer constant exposure, began to actually love it. You don’t have to add it though, if you hate it, obviously
Bro... This recipe must be delicious!!! I've never seen so many different kinds of spices in my life!!! Indian cousine is art...
Do try it if u get the chances, the food from north India is so different to south India and everything is delicious
Yeah north Indian is more meaty, richer flavours w/ primary spices being garam masala (cloves, cinnamon etc). South India is more earthy, delicate flavours that are paired better with veg w/ primary spices coriander and cumin. If you go West of South India, you get a dominance of seafoods and creamy flavours like coconut become more prevalent. Far North (Punjab) is also more cream based but they prefer animal products. East India is actually the least acknowledged. Their foods have unique flavours eg the use of bamboo shoots, and are typically far more subtle. Not the complexity you'd expect from India. Much to discover in Indian cuisine!
Everybody's food is good
As a vegetarian who is from India this video and the likes of it put a smile on my face. It really shows the diversity of Indian cuisine and how it is comprised of several other cuisines that are so different from each other. With videos like these people know more about the culture and food and don't just think of Butter Chicken when they hear 'Indian Food'. Thank you for the amazing recipes and videos. It truly is fun learning about traditional vegan food from around the world 🩵
It's so important! Luckily, thanks to social media, people are becoming more receptive of what traditional food actually looks like. Can't wait to share more!
Butter chicken is mid anyway we got tons of better non veg dishes.
As a inveterate carnivore, I mostly eat vegetarian when I eat Indian. I dream of dosas and kormas and paneer. Man, I need to go get some sambar now.
@@Ghost.Nappa56 butter chicken isn't traditionally indian anyways, it's inspired from mughlai dishes when they invaded india
@@shreyaaashree "invaded India"
The mughals are themselves Indians. While they were in power pre colonization, they weren't invaders, but Indians who held power for some time, in contrast to Vedic society largely ruled by other Indians (who happened to be largely Hindu).
It's dangerous propaganda to imply the mughals were some outsiders.
This video is a rare incident where a person who doesn’t know the culture beforehand attempts to adopt their ways without annoying them in any way. I mean every step of the way was perfect there’s nothing to complain about! Kudos to you ! 💯
A tip using salt here. If you add the full amount of salt, its gonna speed up the fermentation and turn the batter super sour in a couple of days and it's not good to consume such super sour batter regularly when you have more batter to store. Rather, add just a pinch of salt and keep the required amount of batter unrefrigerated and the remaining refrigerated. In this case, you can avoid the refrigerated batter turn sour and thereby use it for few more days. Just take the required quantity out of the refrigerator for 6-8 hours to let it ferment till the next use.
Btw, the video is awesome and thank you. We just had some idlis for dinner here. God bless you.
That's a brilliant tip I didn't know about, thank you!
give few years of idli popularity in west and some enterprising ferment expert will come up with instant fermentation starters in pouches for western consumers
@@einsteinwallah2we have those pouches in Mumbai, and they are really good ones. In case you have no plan for a meal, I buy that big pouch from shop near by and idli breakfast is ready and i think this is much better cooking break than eating out.
@@Kathakathan11what is brand name of pouches? ... just as i predicted and so now just start exporting those ... most westerners who eat idli as street food want to recreate it and typical Gits branded ready to cook product is not the best way and missing link is fermentation ... fermentation must be increasing vitamin b content and making butter (oops ... i meant batter) healthier ... all in all idli with coconut chutney makes very good probiotic source
@@einsteinwallah2 it’s not gits, it’s a local brand Annapurna.
As a South Indian from Andhra, I'm super impressed with your recipe! This is how my mom would make to be honest. In Andhra, along with Coconut chutney and Sambar we also make a spicy peanut chutney which is super delicious with idly. You can try that next time!
Ohhhh! groundnut chutney is divine!! it goes well with dosas and kuzhi panaiyaram as well. But the chutney needs to be watery for me.
Nothing beats Andhra meals!!most satisfying meal in India
Peanut butter also good
@@aniruddhasajja9561 I love that vera level spiciness!!
I am a tamilian. I love Andhra Cuisine among all South Indian cuisines.
shout out to Indian mums/parents making this for their families, such a labor of love but sooo delicious AND healthy 🥰
Can't believe some kids grow up with this, so jealous 😅
😌One of my favorite breakfast of all times to wake up to, back in childhood..
You can even buy pre-made batter and sambar mix .idk 8f it would taste like the homemade ones tho....
@@whybhavi To some extent, it can taste like the original, but as per my experience, once I get used to the ones made at home, the ones made from the store-brought batter definitely won't compete😆😂
@@BakingHermanni grow up with this and this is my vegetarian comfort food
As a tamil south indian, I can confirm he made idly with sambar and chutney in the most authentic way possible. Great content!! Keep up the good work!!
As a Tamil, Indian.. I see the process is very well explained to those who don't know about it..
One suggestion, don't drink the coconut water before inspecting the open coconut.. Sometimes the coconut looks good outside but inside it might be spoiled..
Eh elaneer will stink if coconut is rotting.
Thanks for your advice. Similarly one day I drank petrol assuming it to be apple juice
Deodorant sanjesh
@@indiancowpeedrinker9241 need one for your mom's pssy? 😂😂😂 It stank when she opened that for me 😂😂😂
Idli is from Andhra, sambar is from Maharashtra. Why are you guys so much excited. Lol
Small tip:: You arrange the idli plates so that the idlis get lined up alternatively and not one above one.. So when they get cooked they don't stick to the plates on the top of them.. Hope u got it..
Such a good tip!
Also make the sambaar Lil bit runny , just add some more water
@@asifshaik3987 Yeah in india we eat watery samber and chutney for instant serving, while dry chutney is better for lunchbox and can be preserved for 1 day in freezer.
@@gautamnaik8812NOT IN tamil nadu, we never make watery samber
@@Wellwisher864 Yeah too much water spoils the taste of chutney and sambar. It's good that in Tamil Nadu they do so, in Maharashtra some food stalls mix excess water to save cost.
I didn’t even finish watching the video and yet I’m sure that he did the exact prep South Indian moms do at home!! Love love this content.. so refreshing to see a foreign RUclipsr cooking something different other than traditional North Indian dishes..
U definitely must try making dosas, pongal, upma etc.. there are SO much traditionally vegan dishes for everyone to try 👌🏻👌🏻👌🏻❤️😊
Oh all of those are planned in! Thank you ☺
@@BakingHermannloved this video, literally felt like watching a South Indian mom making a meal in her kitchen. Btw, when you pan fry idly/dosai batter, that’s called an Utthappam. It’s an absolutely delicious dish, kind of like a savoury pancake, you can also add toppings, usually onions, bell pepper and tomatoes, or a typical South Indian “tadka” of mustard seeds, green chilli peppers and curry leaves fried in sesame seed oil, then pour the batter over that, and flip it so it’s cooked on both sides. Utthappams are one of my favourite. Can’t wait for you to discover Rava Dosai. The batter is so easy to make and needs no fermentation/waiting. It’s basically instant.
Great job with the video, really impressed.
I **LOVE** making Idli Sambar! Always a great excuse to bring out the wet grinder. My biggest problem in the beginning was remembering to add the salt after the fermentation, so I have had a couple of very tasteless batches. And Sambar is SO delicious. I make two Sambar masalas: one hot and one mild (for my wife), and I find myself using them in more than just Sambar.
Seriously my culinary hat is off to all my South Indian brothers and sisters for perfecting this cuisine for the rest of us. You truly have given us all a great and very tasty gift.
Tip from a Tamilian - add channa dal & toor dal to the sambar powder, rather than urad dal, as urad dal will make it slimy. You can add drumsticks, pumpkin too to the veggie mix. Boiling & mashing a few cubes of pumpkin will enhance the sambar to the next level.
Also, a single piece of garlic/few prigs of coriander/mint can add a different dimension to your chutney.
Ideally, you start sambar with the tempering, then add curry leaves, then the veggies, stir fry for a bit, then add the water/tamarind extract. Makes it smell amazing! For rasam & other dishes, temper in the end.
Nothing can beat cold winters like piping hot garlic & pepper rasam & rice, with roast potato or pappad.
Enjoy!
As a North Indian learning from a foreigner to make a South Indian dish😂😂😂
😂😂 as a South Indian I am seeing and laughing😂
Nothing laugh even I can’t find a proper south indian channel who teaches recepies in a neutral language such as English.90-95% videos from south are in their local language which is difficult to follow through. So he is right even me tried to search an idli recipe come across this video only. Because of lack of english versions .
Same 😂
@@ankitwadhwa89Yes, I love Tamil food but all the youtubers speak in Tamil with no subtitles. Also it's one of the most beautiful states I visited but the most difficult because most of the names of places and busses are written in Tamil alphabets /script so it's impossible to know where you are even if you have a map.
Wow! That is a huge effort on your part.. as a South Indian I learnt all those nuances to making perfect idli ,sambar after a few years of cooking! This is so authentic! Wishing you all the best 🤗
I am from TamiLNadu who grew up eating Idly Dosa twice a day , and it took 10 whole months for me to get perfect idly , but looks like you are a genius in cooking , you cooking is so authentic and beautiful 😍
One of my favorite chefs of all times. Kind and down to earth, & you make the best step-by-step recipes.
Thank you so much, what a wonderful compliment ☺
Dude! You killed it. German precision breaking down a fairly complex combination. Well done.
South Indian (Tamil) here and it puts a smile on my face to hear you pronounce Sambar better than my North Indian friends who say "Saam-burr"! The recipe is also something that I would consider "Authentic"!
As a indian here and it puta a smile on my face to hear 'INDIAN' dish rather then south indian, unlike my "south indian" friends who always cry everywhere if you call them indian or ask them why you use 'south indian'.
"INDIAN" is only something I would consider authentic
Bloody, stupid idiots. At least he have more brain cells then you
I can smell hate clearly, offcourse you don’t know MTI influence, also I’ve heard lot of South Indians writing my name as “Shwetha” despite me telling them multiple times there’s no h, also I hear sentences like, “I yum good today” and many such. Learn to be tolerant¿….
@@shwetasingh7039 I'm also tired of explaining to North Indians like you that my name is 'Karthik' and not 'Kartik'. I also cringe when I hear you guys pronounce 'Business' as 'Bijnej' and 'Zero' as 'Jero'. So, I think South Indians are already pretty tolerant towards vadaks 😂
Yeah.. quite annoying.
They never listen even
@@karthikj2240so true bro❤😂
You nailed it to perfection! Even most Indian chefs who are not from South aren't this perfect !! Good job
You make such authentic dishes from around the world, it's always so impressive and satisfying to watch the videos because you explain so well. Lots of love from India ❤️
Thank you so much for tuning in and for the kind words ☺
The only thing you missed here is eating this beautiful meal with your hands.. and mixing the sambar and chutney.. it's amazing
You are incredible boy, I love your recipes and your generosity, you deserve the world!
Hero, thank you!
Not south INDIAN but this is one of my favourites. I never get sick of this
As a South Indian originally from Bangalore, I am impressed by this video. Nicely done Hermann. Bravo!
Thank you so much for highlighting this amazing southern Indian dish! I spent a month in India in 2019, and the southern food was my favorite. Especially the Idlys! Im always looking for southern India restaurants and grocery stores so I can find them and the chutney and sombra. This is so helpful, thank you!
Idli Sambar is my ABSOLUTE favorite Indian dish!!! ❤❤❤
I can't blame you, what a dish!
நமது தமிழ் குடும்பத்தில் இந்த இட்லி மற்றும் சட்னியின் நினைவு எப்பொழுதும் இருக்கும்
Wow! Done excellently. Couldn’t believe that you made your own Sambar Powder!
I wouldn’t remove the dark part from the fresh coconut. It has a lot of nutrients and taste too!
Thanks for the tip!
I don't like dark part😅
I'm a South Indian too... watching this 🎉 I really love the way you cook everything so original and authentic 😮 it's sad that we have forgotten our gr8 original local food and running behind mostly store bought unhealthy ready to eat snacks and food @dr.paul would really be happy 😀 to watch this from you 😊😊😊 thanks for sharing it to the western world 😊🎉❤❤❤
As a Karnataka native, we loved your preparation. For a foreigner to be able to come up with idli-chutney-sambar combination this good is a real icing on the cake. Do try "Bisi-bele-bhath" another spicy (not so spicy either) savoury.. its another awesome dish in South Indian state, Karnataka.
Lots of love ❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉
Bise bile bath is vegitarian not vegan . We use ghee in bise bile bath .. i think he's a vegan .
Great man..from many years I'm trying to find the recipe without eno, soda..and you made perfect all the things..also u made the sambar masala n all other stuff by ur own..proud of u..so much efforts u took..will try to make like this..i made idli n chutney but never tried sambar..thanks a lot for the recipe..❤❤❤
You have learnt the recepie to perfection...
just one more thing, if you want to make idly airy.. just add soaked rava (semolina) to the batter and cook.. The idlies will get soaked in sambar and taste much more filling..
Hii .. I'm India from jansi.. I'm a South Indian.. this is authentic recipe... Very good..
வணக்கம் ❤🙏 vanakam from tamilnadu. Sambar and idli idli is a authentic tamils breakfast! Its originated from tamilnadu we proud 🙏❤️
sadly no
@@kavidroidkunnadigas stomach burning 😂
I am so proud of being a tamilian!! You got my resoect for trying this.
Secret tip: Make the sambar watery and dunk the idlies into it. "Sambar idly" is just wowwww
And, idlies can be eaten even when we are sick.
Excellent recipe. Very clear directions and ingredients. 🙏 Thanks for sharing
Thanks for watching ☺
@@BakingHermann❤
I'm from Tamilnadu (India) and I loved the way you prepared idli, sambar and coconut chutney. I really wondered the detailing you have done, which is a true justification for authentic idli+Sambar+Chutney.
Please try Venpongal and Kozhukattai, Aappam, idiyappam, paal kozhukattai, millet kali with spinach stew.... (All authentic vegan dishes, by generations, Tamil people prepare and relish) ❤
Your video put a huge smile on my face. This is an all time favourite and a fixed Sunday breakfast food for us. It's such a comfort food and i totally love this one. I have been eating idlis since I was a kid. In fact even when we used to go out for our meals, this was always the first thing I searched for in the menu. Thank you so much for this video. Idli is an emotion for me.😊
I’m from Punjab but my favourite Indian breakfast food is idli for sure!!! I LOVE dosa too! Yuummmmmm!
These were the most fluffy idlis I've ever seen in my life .
This video just shows what a great job you did
What, that means you have not a native of Tamil Nadu
@@madankumar4489 yeah ...and?
These idlis are not that fluffy😂😂
I am from Karnataka and this is really good as a foreigner. You must be a super Chef to get almost everything correct. Next time add a little bit (half a tea spoon to one tea spoon) of raw sugar or jaggary for your sambar; all the flavors multiply. You should try simple tomato saaru with coconut milk with hot rice. This is also vegan and it is amazing with huralikai palya or rice papad. All the best for your flavorful journey in the vegan world.
I am proud to say that this idly is from my hometown in India . Tamil nadu its what we eat everyday morning .
Thank you so much for introducing the humble Idli-Sambar to the world culinary aficionados - as a Tamilian form Chennai, we just sometimes overlook the simplicity and greatness of South Indian food- especially, the humble Idli-Sambar-Chutney. But you just brought back the entire taste memory back- going to have some tomorrow! The Sambar powder you can grind and store at home for that quick Sambar- which can also be eaten with rice- you forgot one main ingredient the ghee on top of the idli (or butter) and also, if you dont have the idli pan- you can just steam it as is in big batches in a small plates with rims- they are called thatte idlis (or plate idlis). Same Idli, but bigger.
Your effort is so commendable!! I absolutely love Idli and was so happy to see such a detailed and authentic video for the recipe. ❤❤❤ Your content is really high quality and I hope you get more recognition. Your pronunciation is also quite spot on !!
Idlis are my favourite south Indian food ❤. Specially from Tamil Nadu. I'm from West Bengal tho but i didn't like idli here but i love when I'm eating from or in there.And someone can eat it anytime as Breakfast, Lunch , dinner also snacks.
Even Indians don’t make it as authentically as you have made it, nailed it perfectly!
Please speak for yourself. You don't know how 1.4 billion people are cooking. Anyway you may be lazy enough to not bother about making it in an authentic way but there are loads of other people who do make it traditionally from scratch.
Your recipes are totally authentic!! Everything would taste super!
Nice one Julius. x
Jamie, you made my ancestors cry while making butter chicken. I will never forgive you.
@@Akash_Bardhan7 😂😂😂
As an Indian just stay away from this dish Jamie....I'm still traumatized from that butter chicken ..I repeat stay away from it.
@@Akash_Bardhan7 yeah bro ..don't let this man cook.. literally.
Leave Jamie alone he’s a king 👑
The fluffiest idlis come with a runny batter. Water is what makes them extra fluffy!! I have been making them 20 years now :)
Best wishes to you 🎉
Appreciate your interest in cooking our South Indian speciality... awesome 👍
Sooper video 👌
Wow as a South Indian from ( Kerala) but currently live in London this blown my mind . My 4 yr old loves Sambar and Dosa so make it almost every day. Your sambar looked yummy , I could smell the aroma right from here😅.
Subbed straight away
For the coconut chutney, we mostly use Store bought roasted chana. It's dry and tastes different than Chana 'dal'.
So many Indian and even Middle Eastern foods are so amazing for people like me who struggle with gut health and protein intake on a plant based diet. I regret having slept on them for a single second, but I'm glad to be learning now!
Today I ate idli and watching this video 😂😂 Even my grandmother never taught me like you did 😀👏👍 but we never put hand in batter at home ( but in hotel they put batter in hand on idli plates)
We add nearly 22 spices while making sambar powder. 😊 Check on grandma Village recipe for sambar powder😊
That's a huge compliment! But never imagined that my version of Sambar powder would be the cheat's way 😅
@@BakingHermann 😅 we just add few more like cinnamon, black and green cardamom, mace, bay leaf, bannana seed, star anise, clove, cumin, stone flower spice, nutmeg, kapok buds, long pepper, coriander seeds, pepper seeds, Fenugreek seeds, etc.... In addition to 3 dals you used
We dry roast them in a certain proportion and make fine powder 😊🙏🙏🙏
@@BakingHermannits not a cheat’s way but an alternate, many sambar powder recipes are passed down and all differ. Even at my home my mom has a different recipe than my dad’s. 😊😊
If u didn't put hand in the batter , i gues you never seen how the batter is made. Because after grinding its always been taken out to container from wet grinding using bare hands
@@todaytrendz8375 we grind it with grinder brother, and pick them with wooden kaillitettu spoon,
It not awful to use bare hands, as we eat in bare hands, make other dishes(vade, holige, talipettu, etc..) in bare hands, we just don't use bare hands with idli batters, is that too much to tell on how *we* do our lands idli?
This is absolutely of my top ten dishes from around the world!
lots of love from Tamilnadu❤❤
Indian food cuisine is one of the best in the world. Thangs for sharing this best recipe.
Thank you so much, really appreciate the little tips you mentioned for idlis, I have tried idlis a few times but could not make fluffy idlis , will surely try again with these tips.
Let me know if it works!
Oh my god even indians wont explain this recipe like you do😭❤ the way you pronounce ingredients also so accurate 😭❤
This looks time consuming, but definitely worth the time. The whole meal looks delicious.
No
What a great crystal clear explanation....really appreciatable...👏
Authentic recipe, but i suggest you reduce amount of tamarind in sambar, becouse idly also a bit sour after fermentation. Usually i add a little jaggery in sambar too, its traditional udupi style sambar , best for idly. And also sambar should be a little runny, need some more water. Chatney is perfect. 👍
I love the quick speed of talking on your videos. So different than many who speak so slowly, I need to fast forward to not waste a lot of time. You give all the info necessary,
with great visuals PLUS some cultural history. Glad I found this site + subscribed...especially, since I am Vegan!
german efficiency
Idly got best breakfast award once
Really authentic South Indian recipe. Love the video. Great job 👍🏻
You have made it perfectly ❤❤❤❤. I approve this... I loved the way you made this.. so so happy to see the Tamil words. "இட்லி அரிசி".. Felt so so good❤❤.. thank you Herman 😊😊😊
SAMBAR and chutney are so so good.. i Just subscribed to you❤❤
yeahh
Bohot hi behtareen ❤❤❤
0:48 Tamil ❤
Just to add the level of fermentation is based on how hot the temperature is. In summer, it ferments faster, in winter I have seen people complaining of fermentation taking days and people putting the batter in the oven. What I do is making the batter itself in warm water, it ferments perfectly overnight if I make the dough at 8 pm.
You just earned a subscriber thanks to this video!
Do look into Rava Idlis too. They're a lot less hassle without needing the kind of fermentation that Idli does.
Fermentation needed to our body for gut to be healthy. It increases B 12.
Your instructions are wonderfully clear and concise. Well done
Wow absolutely amazing! So tasty 😋
They're incredible!
I am Tamil and from south India and I am sooooo happy seeing hermannn a German nail the Idlies soooo well❤❤❤❤❤. I LOVE IDLIES❤❤❤❤❤❤❤❤ Danke hermannn
Great presentation. Perfect recipe 👍-
From a South Indian who loves Idli Sambar.
Thank you!
Very elaborately cooked from scratch!!! Happy to see our indian dish getting popular. Thank u!!!
The pronunciation of idli is perfect.
Amazing video
By doing this idly,now u became my own big brother of my family😍😍😍 #lots of love from #tamilnadu
This is a legit recipe. Love the fact that u mentioned that mixing the batter with hand has its positive. N d fact u made sambar powder. Keep up d good work
I am an Indian from South (Kerala) born and brought up in Delhi. They way you described the reciepe made it so look so easy. Will try your way this time.
Huuh but our way of making beats all
Bro this is the perfect wayyyyy, I am from Tamil Nadu where idli is originally from and this is how my mom makes it and how everyone makes it, this is perfect way this is so satisfying, every video u post, I am liking it no matter what
You are amazing. Even no South Indian explains this detail...
Ate idlli and sambar this morning made by my grandma it was amazing but nothing would beat dosa and sambar
Omg, this is perfect. I have very important exam in 3hours, I really have to revise the syllabus and take a power nap but really can't stop watching this video. Love from Bengaluru, India❤
Thanks hermaan for sharing our wonderful breakfast to the world😇 love from kerala,india
Indian cousine is art with Whole Range of Colorfull of Spices for Life ............
I lived alone with my mom as my father is a soldier and your video just popped up on my screen and i learned how to make idli and sambar from scratch thank you so much because i made and gave this to on my mom's birthday and she was fully happy and warm hearted when she was eating this and thank a lot you are the best cook available on this platform ❤❤
You should also try shahi paneer as an indian cuisine
And biryani too love your hard work keep it up 👍👍
I followed all your recipes, my first time to make idli, sambar powder and sambar vegetable curry…..and I was successful. Thank you very much ❤ Maybe I’ll try making the coconut chutney next time time 😊
தமிழ் சொற்களை அருமையாக உச்சரிததற்கு நன்றி. வாழ்க வளமுடன் 🙏🏼😌
This is so good; we had a South Indian cafe in the town where I lived and the Idli Sambhar was my favorite. That lentil and veg stew over soft cakes was comfort food if you love spice. The fermented batter has a slightly sour taste that is very appetizing.
So authentic
So much hardwork
U made everything yourself even sambhar masala❤
Ur ingredient list preparstion itself must hav been so cumbersome
As a Indian Caribbean with South Indian blood you nailed it ❤
I love this video!
Superb, am a malayali from Kerala and I love the idlis and sambar with Chutney ❤, well done Hermann
As a South Indian myself, you've done an absolutely fantastic job!!! Would eat on first sight, 10/10
this man made me hungry on a full stomach. sambhar comes after coconut chutney for me. BUT this man made it look so good. best looking sambhar i have seen till date