Idli - By VahChef @ VahRehVah.com

Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. South Indian NO1 breakfast
www.vahrehvah.c...
Ingredients
2 cup idli rava cream of rice
1 tsp SALT
1 cup urad dal wash
Directions
• Rinse and soak the above ingredients in water for about 6 hours.Then grind urad dal split in a
• blender (with adding water in steps).Add idli rava by squeezing out water add salt and keep it aside (to ferment )for 12
• Take idli plates and place a drop of oil in each idli mould and spread it over the
• entire mould.
• Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli
• plates and cover with lid. Heat in high for about 20 minutes.
• Remove the plates from the vessel and remove the idlis.Pour 2 tsp of sesame oil
• while serving.
• Side dish - Sambar, dosa milagai powder, and coconut chutney
• While using pressure cooker for making idlis, the steam hole should not be
• covered by adding the cooker weight. Steam should escape freely.
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[@subbu515]

The most unpretenrious Chef-on TV or net. I love you man!

[@salmakm6497]

The way u teach the recipi is very understand able thank u

[@Dreammeditaterepeat]

Love this guy, love how much he loves his own cooking..

[@magentyra]

Dear Vahchef For everyone who lives abroad and does not have access to an idli maker, i wanted to share this method: fill a baking tray with an inch of boiling water, put a baking rack over that, fill idli batter into shallow bowls or cupcake molds, then cover all with a big lid or tinfoil to keep the vapor inside. the shape will be a bit different but the taste is just as delicious! keep in the preheated oven at min. 200°C or 450°F for the usual amount of time until idlis are ready :)

[@8hansita]

I've given you a tick without trying this method, and since i'm going to make many - it makes good sense as they'll all come out ready together. ta very much

[@jeansapphire2864]

magentyra tried it two times.. came out just as perfect as with cooker! Thanks for the tip!! I was so depressed that I couldn’t make idlis. 😁

[@vahrehvah]

110 F in Hyderabad

[@priyasri111]

that slurpy sound when you eat idli dipped in sambar. Hats off.

[@mkmo3180]

one of the ways i could turn my idlis into super soft is after grinding the urad dal with usual grinder blade, use the whipping blade and whip for 20mins. that aerates the batter and gives extra soft idli

[@vahrehvah]

Nice.

[@bhavanaoruganti7685]

Vahchef - VahRehVah thanks for the recipe vahchef, idlis turned out so fluffy and tasty! 😊😊

[@eronan03]

The eating moment was legitimate and appreciated. The man needed a moment to come back to the studio. That food transported him elsewhere.

[@vahrehvah]

😂😂🙏🙏🙏

[@StevenHeapRecipes]

Finally someone who acknowledged different temperate in different countries in terms of fermentation. Well done Sanjay

[@vahrehvah]

enjoy every day new recipes

[@rzainab2673]

I enjoy watching you eat as much as I enjoy watching the recipe itself 😂

[@zeenatrahim1985]

I made these and it was super soft and light my husband loved it.. thanks a lot I just wanted to know how to store the batter whether in fridge or outside?

[@8hansita]

watching you make idli - and eating them - yummmm makes my mouth water. Thank you

[@syedrashadahmed]

4:16 Nice dress code

[@benjaminganley8688]

You inspire me to cook South Indian delicacies! Thank you for your excellent video.

[@vahrehvah]

Thanks Every Day New Recipes Happy Cooking

[@mdkhajamoinuddin8351]

lovely and simple making u shown I'm search for this way lotz thanks

[@sureshbaba6785]

Md Khaja Moin Uddin teluguvatalu

[@hureyafatima3577]

I really like all your cooking videos.I am wondering what would happen without your cooking videos.Hatsoff to your great cooking tips and videos.

[@vahrehvah]

+Hureya Fatima hahah... thanks. Happy cooking

[@geethaallu9774]

Uploaded 11 years ago And wachting it now 😉😁😘

[@prassuthammuvlogs5916]

sir my mouth is watering. Today i will try ur Idly receipe..........

[@BeerGogglesReviews]

BRILLIANT!! Two questions. Are you saying garam powder, as in garam masala? Can I add desiccated coconut and sugar or honey without destroying them? Sorry, third question... Can I use them in place of dumplings in a stew? THANKS.

[@qatarmegabuilding2099]

Very nice 😃

[@supriyakoki4268]

I prepared it's too soft once again thq chef

[@vahrehvah]

Nice.

[@shameemtaj5562]

enjoyed soft idlis today. my three year old used to hate idlis but this time she had it without complaint. thank you chef!

[@vahrehvah]

Nice.

[@sibghathullahmusab6510]

mouth watering my favorite idli woowwwwww amazing thanks chef for sharing

[@vahrehvah]

+Sibghathullah musab Thanks. Happy cooking

[@ramesha1974]

sanjaya garu meeru super chef andee meeru chala easy cooking ela chyalee anee teaching chestaru good andee

[@msmkp01]

this recipe is just so so fantastic and fool proof. thank you!!! I never had indian or south indian food especially before moving to north america and fell in love with south indian food. With this recipe I now have an easy way of making idlis What is gunpowder though?

[@vahrehvah]

+em meerza Thanks. Gun powder is the side accompaniment to be eaten by different indian breakfasts. Recipes available on our website vahrehvah.com

[@mazeenairfan9502]

mm

[@vishwanathpatil379]

Iio

[@mukkimukki1]

how is that you are slim even after eating all that rich indian food . what is cream of rice ....is it rawa ... love your cooking

[@SYLFan2008]

Cream of rice is a coarsely ground flour, just like sooji is to wheat. If you find his recipe confusing, you can try mine which I've successfully done for over 6 yrs...spongy, white guaranteed. 3 parts rice flour and 1 part udad flour, mix and blend with water to the right consistency, and then add a TINY pinch of bakers' yeast and ferment overnight. Add salt to taste, mix and make your idlis.

[@joshdimitri7287]

one of the things that make me happy is your cooking , thank you very much ,and i appreciate it , keep cooking , live healthy ,and happy vinayaka chavithi .

[@MrsChikzAzam]

oh my god ..look at da way he's eating ... am soo hungary ..this is not fair ....am drooling :((

[@desigayboi]

i want to make this idli but this shef is so hansome ! i dont think my mind is on cooking

[@sudhirpotdar4550]

Hello chef. Do we have to soak idli rava or can we directly add washed idli rava into the urad daal batter for fermentation?

[@ShootMyMonkey]

It's basically just coarsely ground rice meal. Some people also prefer to use rice flour which is extremely fine so that they get a very smooth batter. Ratios would be different if you used rice flour, of course (fine grind is more dense). I like doing this as well, but I'd say it's more necessary for dosa as opposed to idli. Traditionalists would just soak rice and grind it just like you do the urad dal, but that's really hard to do with a blender (stone grinders handle it, but not blenders)

[@anamitraghosh6737]

I guess the best part of this video is him relishing the idli's and humming a tune! :D

[@vahrehvah]

Try them and let me know how you enjoyed it.

[@gulrukhkhan2537]

Chef I have been looking for rava that is sooji idli recipe that too without soda and eno...plz share some other variety fermented recipes of idli that are heallthy and fermented.... I make rava idli with soda but the flavour ruins by idli...plz share soon

[@vidya22sagar]

I did. It came really well.superb.thanx alot. Daily trying all ur recipes. Nowadayz i am a super cook says my hubby. All credit s urs.

[@alkaagarwala6782]

I really appreciate ur recepies sir. Can u please show us Mysore idli.

[@hemitarathod1090]

I like all recipes and explanation of this guy so much....my question is how long time i preserve the batter of idli or dosa in refregerator...?

[@Reyah8989]

He gives lot of tips thats why when i search for recipes i type the recipe name along with vah chef . Anyway what is gun powder?

[@kiramn5892]

Liked your eating part too, good tips on fermentation

[@Moharani21]

during winter in the usa i add yeast to the batter--works the best

[@militadsilva1596]

I just made idly yday. Tasty but came bit dry. How do I make it more moist chef ?

[@geetha221]

i like your talking and the strain you are taking to make us understand the way of cooking ,thanking you, thanking you very much,but pl i can't understand about the cream rice in idli making.

[@avanimashroo]

Thanks a Tonn... I have tried making Idli's this way. They come out wonderful and super soft, my 2 year old son loves it!!!

[@poonamsidhwa3674]

Helo good morning 🌞 I want to learn from you how to make soft rice bhakhri😊

[@tekobari]

You are a nut!! I'll always be a fan. Now, I have a question. Is the process for washing the cream of rice the same as when we wash wheat flour for seitan? Do we wash it five or six times, or until the water runs clear?

[@IndianGamer-qk7tt]

sir i am big fan of your cooking styles, thanking you for giving us the tutorials. i am from razole. east godavari

[@vahrehvah]

+sri sai Thanks. Happy cooking

[@shaikhfaqrunnisha2520]

Do we need to remove the gasket/rubber from the cooker handle?

[@tubeugirl]

can i soak urad dal n idli rava overnight?

[@sweetysharma1789]

Sir rawa kitna time soak Karna h or after mixed batter Kitna time formation k liye rakhna h

[@shanthachandrashekha]

i like ur way of presentation and i am really ur fan. whenever i want any special, why special even ordinary i look for var chef, very interesting.

[@gvenkatalakshmi2307]

Hello sir a small doubt can v use banana flower red petals instead of green banana leaf?

[@jkcwebs]

Looks so delicious... mmm idli sambar and coconut chutney...

[@shaasdine5469]

Should i add water to pressure cooker...while cooking idli&how much..

[@vineethaindukurureddy3764]

awesome !!! good explanation about how to ferment it in cold temp .. can u plz tell where did u buy the idly plates , the plates with holes ???? really the very authentic plates

[@tulikakarmakar98]

Above chef's coat ... below shorts and slippers.... nice :D ... Its always fun to watch your videos :)

[@vahrehvah]

+Tulika Karmakar hahaha... you caught me ;)

[@gauravnaik7069]

Nice observation

[@naghsriimmiddisetti3998]

Lol 😂

[@dnyaneshwarshitole9194]

Tulika Karmakar

[@dnyaneshwarshitole9194]

Tulika Karmakar bhandi c hiamati

[@missahsinajain]

cream of rice means the rava of rice or u can say it is a powdered reice. for made this first yiu have to soke rice in water when they are half soked then just crused into the mixer and dry . u get ur own cream of rice...

[@Shobasubra]

Does one always have to use cream of rice ? can idlis be made with normal rice?

[@cnusrinivas226]

Sir, do we need to put water inside the cooker???

[@ShootMyMonkey]

They're both available in India, but simply go by various names. "Sooji" or "Wheat Rava" or sometimes simply "Rava" would be other names for cream of wheat. Cream of Rice is typically called "Idli Rava." If you still can't find it, then it's basically just semi-coarsely ground par-boiled rice. Basically, if he wasn't using the cream of rice, he'd have to grind soaked rice as well as the other half of the batter. By using the cream of rice, he saves a step.

[@Anuradha2413]

Hello Sanjay,Should i add eno or Baking powder in the ferment idli for more puffy ? and I noticed you grind Urad daal but not rice what is the reason for that..I always grind Idli rice PLUS urad daal and then leave it for ferment?? please clear my point..Thanks

[@priyashedge9895]

Hello chef!! Happy New year ☺ and warm wishes to you and family :) I have a question. how many idlis will this batter make ?

[@kittukumars]

dear chef,you should alive for 200 years to educate our next generation too..

[@adam4025]

I missed, did you add to cream of rice washed and soak Idli ? Does Idli must be course or fine ? and how about Eno , did you added also ?

[@11shubhangi]

Idli recipes was great all recipes on vah reh vah .com are fantastic can u give authentic recipe for fish gassi

[@misswhatever202]

Hi chef, the recipe is quite good...would you have any solution for if the batter smells bad in the morning? Cheers!

[@Anoxe100]

Do not wait till morning just after 4 hours the water is good to go else you have to clean and rinse it again

[@TempehBintang]

I love your recipes. I’m in mexico and I can only find “black urad” if I use that lentil could it work? Thank you!

[@vahrehvah]

You can do it but the idlis will not be white in colour

[@TempehBintang]

Vahchef - VahRehVah thank you so much for your prompt reply... as long as they ferment well and taste good I don’t mind a darker color. Best wishes from Mexico!! 🙏🏽

[@shashigambhir737]

Sir cream rice aur sawak rice same hae.Ya separate hotha h

[@sudhirpandey8090]

nice to see your videos. ...fun while we cook

[@dipankardhar9530]

What is idli rava cream of rice? Bit confused. It's only rava , suzi??

[@brucelee7824]

I love Idli. my corworker let me try it. they are awesome

[@bilvapatra]

Let me explain as best as I can. In various parts of India you get idli rava. But there is a special rice -- for idli: called parboiled rice, looks tad bit transparent. Take 2 cups of this rice, wash well 3-4 times, then drain out water completely, and dry out the rice on a towel till it is bone dry. Then you run it in a grinder coarsely. What you now have is cream of rice. Once you do it you will never feel the inhibition. try with regular rice if no parboiled. Then follow his recipe in full.

[@uniangellove5648]

what's difference between tatte idli & normal idli..can u plz help me out!!

[@ShootMyMonkey]

More formally, we'd refer to it in Tamil as "Dosa Milakai Podi" (Not sure on the romanization there). The "milakai" refers to the dry chili peppers used in the mix, though prefixing with the "Dosa" signifies that it is specifically served with dosa or idli. Also, although you can stir "gun powder" with just about any fat, the preferred choice for most people is actually sesame oil as the "nuttiness" tends to bring out the lentil flavor and also increase the apparent heat of the mixture.

[@phatakanuradha]

I do not know where to add the tips out of my cooking experience.So I am adding here. When the Cooking stove is new and of high quality, The oven light is too powerful.so if we keep it on for fermenting the batter it gets too much warm almost hot... so I Put some pots full of water beside the batter to be fermented or the lentils kept for sprouting..with the oven light on just to dissipate the heat. It will ferment well, you will get long sprouts.

[@2007aditi]

Sanjay Ji, I live in Canada... moment I see your cooking I miss home food ... especially when you relish it and the end of the video... no wonder your show is called Vahchef... so hyderdabadi na...

[@vahrehvah]

Why don't to try some simple recipes and enjoy home cooked food.

[@2007aditi]

+VahChef thanks for your reply chef

[@sp40eagles]

Pl. don't eat too much in front of us. You make it sooo tempting that we have to make it immediately. U'll put on weight for sure.

[@tappannmhnt]

vah chef, people say that grinding should be done by the stone grinder to get better results, dou know why???

[@lalithad9005]

hi chef plz let me know how to prepare idly without hole like structures at its centre or at the edges.

[@harshaweeraratne5806]

Thank you.You have inspired me to make idlis.

[@00206508]

What a great discovery !!! Look @ 5:57 and c 4 urself...

[@mahausha603]

Sir you are my Guruji. I have learned a lot of recipe from you . Thanks for that. Sir I tried your rava idli but it got sour.please give the solution. Thanks.

[@swathithamankar4405]

How much water did you used to bring urad dal ?

[@durraa7447]

Hii Chef thnk for wonderful recipes i had learn lot of thing from you . i also become chef like soon.....

[@8142421764]

the way u eat it really temps us

[@rozzero9664]

The real chef..hats off

[@jayashriparida8509]

thank you chef. ..your cooking tips help a lot 👍

[@suntro2007]

Chef, you didnt mention whether to wash the urad daal or not? Plz reply.

[@CRVgarage]

Fantastic. TY.

[@sirikondavinay9921]

Vah re vah really superb i tried at my home

[@MrsChikzAzam]

@ranjitechno cream of rice is idli rava ... u can find in any indian stores ..

[@paragbjhaveri11]

CHEF I would to know what is the difference between the Idlis available in udipi hotels &the home made type. also to mention that we like all your recipies and also ur tips pl. include some more recipes for jains thanks

[@shinenshimmer]

kitna khayega boss....bas kar...lol! You are amazing....you made my mouth water...its torcher dude...i have to wait another 24 hrs to make and eat...!

[@vanishriyemul5352]

Superb undi....I hv learned a lot

[@AsiyaShaikh15729]

What is gunpowder? The one u were eating.

[@nirzarimehta2147]

dear chef can u please let me know how idli rawa can be madè at home?readymade rawa most of the time don't give good result.

[@suganganeshganeshsugan5787]

Anna (bro) it's me suganya thanks for your videos

[@buharytfs]

can you teach how to make idli with cream of wheat please?

[@aw12ish]

I'm very curious as to what they taste like. Never had them, but I wanna try them.

[@singingforlife7722]

I always watch Your recipes, because i like your English.

[@lifeofahomemaker9550]

hi chef i made dosai 2 days back.i git lot of good comments. thank you so much. please tell me can i use normal rawa and normal ura dal witch we use for dosai

[@vahrehvah]

+zainab mohideen Types of dosa recipes are available on my website vahrehvah.com and our youtube channels. Thanks.

[@lifeofahomemaker9550]

+VahChef i want to make idly.... i have uradal and rava i don't have cream of rice. what should i do now.can i make idly with these 2 ingredients

[@arianad859]

I love your videos! I wish I had better access to good Indian ingredients where I live.

[@vahrehvah]

+Ariana Duke Thanks. Try to make with the ingredients that you have.

[@bahkokchai5586]

+VahChef. asha. bah