Why your Idli is not soft? - 10 Mistakes | Chef Sunder | Recipecheckr

How to make soft idli in Tamil is explained by Chef Sunder.
A perfect Idli means, one in nice white colour nice & soft, like a Jasmine Flower must be light. But for many people, this Idli though it is made in everyone's house, there is always some complaint, like colour is not right, it is like a stone, it breaks off into pieces in a short time, many complaints like this. So, what I did was, what all can go wrong in an Idli, if you are doing something that is not perfect, what all can go wrong? Ten mistakes I have noticed. So today, those ten mistakes, I will tell you how to take out those ten mistakes perfectly, and we are going to see how to make perfect Idli like a Jasmine Flower. That is, soaking, grinding, and till that last stage of steaming them, we will see all the mistakes.
In an easy method which will be useful for you, I think.
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
Here is the link for the Wet grinder we used
amzn.to/3kkkUcj
If you want an English version or English subtitles for this video, Please download this subtitle .srt file, Download this video on your computer or phone and enable subtitles using this file.
bit.ly/idlisub
Here are the ingredients for Idli
Urad dal - 1 cup
Idli rice - 4 cups
oil - as needed
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I hope to cover a wide range of recipes for our audience, and I believe this channel will either introduce you to the world of cooking or improve your skills from basic to a professional level with my hands on professional cooking tips and techniques. I'm chef Sunder, welcome to Recipecheckr
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[@RecipeCheckr]

🥕Your Kids will love this! Carrot Kheer - A healthy Dessert recipe from Chef Sunder 🥕🥕 kzbin.info/www/bejne/epu5l4yda6qcgbs

[@annak4310]

Hi Sir. While grinding should use Cold water or Normal water in Mixer ?

[@seethalakshmihr4675]

😅​@@annak4310

[@SevenplusFour-w8j]

From chhattisgarh

[@snrt3940]

You can use English captions

[@chandrikagiri2686]

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.

[@jayanthiravi9834]

👌

[@marykkuttymathai6916]

👍

[@dinudinesh8696]

What about salt

[@savithaanjje2328]

@@dinudinesh8696 salt must be mixed before pouring the idlis...

[@premkumarisundar5089]

Superb idli preparation sir 👌👌

[@puma3100]

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 ?

[@Muthki]

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.

[@nirmalakozhikkattil9175]

Yes, it's better to make Idlis and keep it in the freezer. And steam it when ever we need .

[@anbukkarasimanoharan775]

​@@nirmalakozhikkattil9175Fridge is better than freezer.

[@pallusvlog5195]

Thanks for the tips aunty

[@anushaiyer2487]

Aunty?😊​@@pallusvlog5195

[@banupriyaa36]

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.

[@snehalmunot6404]

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?

[@melaniecarmichael]

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

[@priyankareddy4582]

For the water problem, you can use idli cloth. It will soak up extra water.

[@kavithasivaprakasam9477]

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

[@deepakulkarni5950]

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. 🙏

[@rshanbhg824]

Same here

[@erer782]

Mi pan

[@nehajoshi7102]

Mi pan

[@kirandhone155]

Me pan

[@simik4981]

Even if you were German you’d understand with the English subtitles.

[@shrividyachellam64]

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.

[@lalithaskumar4674]

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.

[@bhargavilakshayini8607]

For urud dhal sree gold, udhayam like good dhals ratio may slightly vary 4.5:1 or 4:1(flatten ur dhal measurement alone)

[@ushabaib8912]

மாவு அரிசி உளுத்தம் எவ்வாளாவுநேரம்அரைக்கனும்

[@mgsindhu7772]

Me too👍

[@lakmalli]

To easy fermentation in cold country, I use adding a little sugar or 10 to 15 ml milk while grinding; it helped very much..

[@jebamanjunathjebamanjunath2456]

Super anna...rompa thanks...nan innaikku நீங்க சொன்னது follow panni arachne sema perfect idli வந்தது...ரொம்ப happy anna...thank u so much

[@RecipeCheckr]

Thank you so much for sharing your feedback. Keep supporting. If you like this video, please share this to your friends.

[@sai3220]

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.🙏🏾😊

[@jagrutichasmawala6179]

Please add English/ Hindi subtitles

[@தமிழ்ஐஸ்கிரீம்]

என்

[@sudhakarthirumalai1121]

ஊறவைத்த அரிசியை ஃப்ரிட்ஜில் வைத்து 10 மணி நேரம் கழித்து அறைக்கலாமா

[@sudhakarthirumalai1121]

Can I put the soaked rice in the fridge and grind it after 10 hours?

[@anaghakalyankar1484]

Please add English subtitles.

[@margosatoday]

You're a great Chef; many would benefit from your kitchen tips. Thanks and cheers

[@sudhanayak2372]

Very nicely explained I do not Know Tamil still understood many points being a kannadiga Thks

[@mayasushara2113]

Ye...👏I m also a kannadiga,but understood the explanation in Tamil..Good information. Thnx chef.

[@dhanvino3970]

Ahem... Idiots are everywhere

[@jenny3912]

I am also kannadiga but , I can understand Tamil very well, some idiots can't understand kannada..

[@rathnamanjunath68]

Wow9

[@simpleeatingshow2500]

👈👈👈👈simple eating show.🙏🙏🙏😊😊😊 ஆதரவு தாருங்கள்.

[@Nacaffe]

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..

[@gitanjali774]

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.

[@stahlvivek]

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...

[@RecipeCheckr]

Thank you for your tips and your support. Keep watching and keep sharing.

[@rakheesadeesh1130]

The 3rd tip is new to me n will surely try ... thank you!

[@stahlvivek]

@@rakheesadeesh1130 yes.. If idli gets dry or like in cold countries.. This method is best to soften the idli

[@vasudavid1785]

Wow

[@Catfamily1719]

Thanks

[@pppalande20]

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 .

[@RecipeCheckr]

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.

[@pppalande20]

@@RecipeCheckr 🇺🇸🗽Thanks for reply

[@chandranpandian9112]

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

[@madhus195]

Supernga.....unga tips romba usefull thanks a lot.....

[@shuriya5237]

Thanks 👍 It will help my mom

[@gkrishnan4829]

அவுள் அல்ல அவல் or poha

[@Naupranav]

வெந்தயம் சேர்த்து ஆட்ட வேண்டியது அவசியம் இல்லை யா

[@gkrishnan4829]

@@Naupranav Only for Dosa not for idli to make it crispy. தோசைக்கு மட்டுமே, நல்ல முறுமுறு என இருக்கும்.

[@mrvall1]

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.

[@ancyjohn936]

Thank you sir for this valuable tips.what kind of rice , row rice or boiled rice.

[@RecipeCheckr]

Prefer idli rice for better output.

[@kanakalathamalayath7468]

I followed all the 10 tips given by the chef and now idlies are super soft. Thank you so much chef 🙏

[@mrpatchy9950]

Explained all the important points very well , The idlis came out nice and fluffy as explained, thanks a lot.

[@rajaninambiar7186]

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.

[@RecipeCheckr]

Great tip!. Thanks for watching. Keep supporting and keep sharing.

[@sarathasubramaniam8487]

Thank you for yr tips

[@krishkav138]

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.

[@somiraju]

Instapot owners- putting the batter in yogurt setting will help it ferment.

[@rabiabanu1633]

Keep it in the oven for fermentation keep the light turned on 🙂

[@sowrirajanranganathan9427]

I'm very new to such batter making after seeing your lecture i jus followed your instructions without skipping ....elders in-house surprised ......& Thanks

[@palaniappanvenkatachalam310]

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.

[@RecipeCheckr]

That's great. Thanks

[@lakshminarayanan7033]

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.

[@priyankareddy4582]

Is it better to use boiled rice? I use only raw rice.

[@happyworldtravels3235]

I once. made. Appam. Wet.mavu .but. when I made. Idli it came. sofly. At abroad. some. Indians. make. Only. in. Raw. Rice.

[@patsweety]

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?

[@lakshminarayanan7033]

@@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

[@patsweety]

@@lakshminarayanan7033 oh is it..i use whole urad dal, round one, white. So should I use it less?

[@sharadamurali2078]

Very useful tips. What rice did you use? Raw rice or boiled rice?

[@SATHESKITCHEN]

Idli rice 🙂

[@rekchand1]

Thank you chef Sunder .Thanks for translation & this way came to know exactly where we go wrong .🙏🙏👌👍

[@dwarakid3663]

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 !!

[@RecipeCheckr]

Great 👍

[@jollyprakash3507]

These tips are so helpful that any novice too can cook, please follow the instructions, it works...

[@RecipeCheckr]

Great to hear!

[@amreenm1799]

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.

[@akshara.karchana.k5075]

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

[@ManojKumar-vd1wx]

English has been mixed with the batter

[@arunnik3779]

😁😁😁

[@mandava5103]

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.

[@RecipeCheckr]

Thank you for the comment. Keep watching and keep sharing.

[@நல்வாழ்வு-ப6ல]

ப்ரோ வெந்தயம்

[@kusumagm2777]

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

[@kalpanajayaraj702]

Thank u fr the wonderful tips Chef...Can u mention how much water u put in idli maker/ Kadai/ Pressure Cooker before placing the Idli Stand..

[@selvieyaselvi8627]

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

[@essdeeare4558]

பார்க்கவே சாப்பிடத் தூண்டுகிறது....

[@Amru_Arts]

kzbin.info/www/bejne/Z3esqYeedreLsKc

[@nancysayad9960]

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

[@srinivasanmarkabandhu8073]

Ek

[@keep-smiling-h6v]

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 …😋😋

[@happyworldtravels3235]

Proud .of u. For. not using. fast. unwanted. methods. &not. giving. up. traditional methods . In a simple ways .God bless u.

[@RecipeCheckr]

Thank you so much

[@abhijeetkagwade]

Sir, thanks so much ! ! Can't understand the language but because of the subtitles , understood easily. Very much useful information ! !

[@RecipeCheckr]

You are most welcome

[@venikrish3943]

I'm from Kuala Lumpur, Malaysia 🇲🇾 Thanks for your time and wonderful information. Very helpful tips. God bless you Sir.

[@RecipeCheckr]

Thank you

[@vanivikaas6814]

@@RecipeCheckr kkķmmmmmmmmķkkķķķkkkkkkkk

[@vanithameera6538]

Boiled rice alone or raw rice also we should add? No fenugreek?

[@hawaibrahim9986]

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

[@teenieplates]

Very very helpful tips, thank you so much💖♥️

[@sabinamohapatra6130]

Very useful tips expressed . But please do translate in English or hindi for a transoerency

[@omanashinde8314]

Thanks and very helpful, God bless you

[@ShilpaMehta-m1e]

So good Explanining.!! God blessed u & family !!!

[@divyas2875]

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.

[@sureshk2540]

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 🙏

[@padminic1293]

Qq³⁴qy

[@SATHESKITCHEN]

Minimum 8 -10 min is required for Cooking

[@kalskitchen898]

Crrt iam also thinking

[@rupabellubbi390]

I just love idlis..super tips...how to make kotte

[@upsana.sharma1822]

Did you put it on high flame or low flame

[@prithathayapran8708]

Greetings from California,Thanks Chef !your tips are greatly appreciated thanks a lot

[@RecipeCheckr]

Thank you for watching.

[@indhumathikvk5mathi6]

Dear chef.......i am a new subscriber.....i just clarified idly batter......ratio......now i prepare

[@RecipeCheckr]

Thanks and welcome

[@rajadavidpurushotham]

Beloved Sunder, your tips are always useful to many like me, I can't cook but can give advice to known people.

[@RecipeCheckr]

Glad to hear that

[@swaminathanchinnapa9445]

(d9ntdistuurbcontiouslypleasesir

[@saiprakashbalasubramanian9057]

Thank you sir for the tips. Very neat explanation. Will try out as per your suggestion

[@RecipeCheckr]

All the best

[@tharmiakuppusamysubramania7890]

What rice, Idly rice or pulungal rice or raw rice? How to buy quality ulundhu?

[@manjuladudala1366]

I do have this doubt which rice raw rice or boiled rice?

[@agnesmatthew1296]

Pulungal arisi

[@anonymous31751]

Pulungal rice only

[@erer782]

Idli rice. Check the comments he has replied. Also in discription box he has written

[@SATHESKITCHEN]

Idli rice 🙂

[@rangamurali7667]

Thank you Chef Sundar! Excellent tips, video demo superb!

[@RecipeCheckr]

Thanks for your support. Keep watching and keep sharing.

[@swaroopah6164]

You have forgot. To put salt in idly batter

[@ramya__manoj]

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.

[@samirkumarsen1792]

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.

[@RecipeCheckr]

You can always refer the English subtitles. Thanks

[@minnipius1952]

🙏 thanks for rectifying the idli mistakes, I need 6 minutes to make the soft idli by your method

[@priyakeerthi6231]

Parupu urundai kuzhambu recepi pls sir

[@lakshmanasamy5089]

இந்த மாதிரி செய்யச் சொன்னா. வீட்டில் சண்டைக்கு. வந்துவிடுவார்கள். இவ்வளவு. பொறுமை இப்போ. யாருக்கும் இல்லை. அவர்கள் செய்த இட்லியை கொண்டே மண்டையை. உடைத்துவிடுவார்கள்.😪😅😫🤣😂🤑🤣🤣😪

[@shrivenkateshwari8709]

😅😂😂🤣🤣🤣🤣🤣

[@motherbabylifestyle]

😁😁😁😁😁

[@jasimaazu8773]

😂

[@bhargavilakshayini8607]

Idliyala romba baathika patturukaru polaye sir

[@suganyaponnurangam9880]

Ladies should take of all and also cooking

[@brindhanandakumar995]

Very nicely explained. Thank you Sir . One clarification please. Which rice to use? Regular rice or Salem Idli rice ??

[@RecipeCheckr]

Any good quality idli rice will give better output.

[@arunavalli1]

Able to follow even though in Tamil because you explained things so well. Thank you.

[@RecipeCheckr]

That's great. Thank you very much for watching this video. kepp supporting.

[@WayEasy23]

Pls make millet idli. Rice idli has high glycemic index. Id you make with ragi or bajra I would like to see..🙏

[@kanakatarak9155]

Sometimes, when our idli becomes a bit hard, we'll make idling uppuma out of it, which is very delicious..

[@charushivani4029]

1

[@madhur9730]

How about adding some Aval for soft idlies

[@gkben1412]

Yes you can add

[@kasthouryramesh414]

Fenugreek add panna laye sir. Must or not?

[@SATHESKITCHEN]

@@kasthouryramesh414 adding methi seeds give you good flavours and good for health

[@bharatisridhar4719]

Namaskarm. I saw this video. Thank you. Can you please elaborate on the type of rice most suitable? Further in cold climate, is it enough to soak for 2 to 3 hours? Thank you

[@yohithamizh1077]

Very good explanation

[@RecipeCheckr]

Thank you so much.

[@gmpriya]

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 👨‍🍳

[@Amru_Arts]

kzbin.info/www/bejne/Z3esqYeedreLsKc

[@varalakshmivijayakumar294]

Correct

[@sudhanayak2372]

👌

[@vidyaprabhu4702]

Yes

[@erer782]

Yes. I also felt that

[@brindaparameswaran3795]

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.

[@RecipeCheckr]

Thank you for the comments

[@Amru_Arts]

kzbin.info/www/bejne/Z3esqYeedreLsKc

[@dsharmi8782]

1:2 ratio? For how many days the idly batter will come when we put 1:2 ratio

[@brindaparameswaran3795]

@@dsharmi8782 ---why keep it for many days? just a couple of days. Won't this be enough, when we use mixie jar??

[@AngelinElwin]

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?

[@RecipeCheckr]

No it won't. follow as per the video and fenugreek seeds is optional. Thanks for the comment. Keep watching and keep sharing.

[@AngelinElwin]

@@RecipeCheckr Thank you,Chef. I will try next time and let you know. Keep it coming. Stay safe.

[@mariafernandes1884]

You r the best Chef. God bless you very well explained.

[@priyadarshini162]

Hello sir, i know this is late comment. But i tired so many ratio and yours is perfect.... thank you very much sir....

[@aska9797]

Ration rice la yepdi soft idly panrathu nu sollunga sir

[@SATHESKITCHEN]

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 ☺️

[@ramjitkaurbhurji4070]

Which rice is to be used raw rice or parboiled rice sir

[@shenoy70anitha]

Just loved the way you have explained the process of making idly.. Just subscribed to your channel. Though I am a konkani native, can catch your explanation very well.. Please suggest whether we need to use whole urud or split urud?

[@RecipeCheckr]

Thanks for your support from konkani. Prefer Whole urad dal.

[@chitrakallat5054]

👍

[@archana1520]

Use whole urad

[@malinivaradarajan7030]

How can we decide ulundhu's quality. Is it any brand is there?

[@varamsathya1935]

Udhayam urud dhal is best, also Udhayam idli rice....

[@starrieprincess1]

The ulundu size should be consistent

[@shubhaprabhusatam]

Thank you so much chef.. Despite language I understood everything.One question.I have normal mixer grinder.is that okey chef?

[@RecipeCheckr]

You always use wet grinder. But when it comes to mixer, Please go for cold water.

[@estherthomas2127]

Thank you for sharing👌very informative video. Will surely try to make these divine idli's

[@kirubafromuk3433]

அருமையான பதிவு, fully watched, useful video, Thanks for sharing, நன்றி

[@sritharanvallipuram560]

brilliant decision. thanks

[@venkatesanseeni6517]

@@sritharanvallipuram560 vv uhhhhnll. Yuppp

[@ramas8868]

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 ?

[@sekarskitchen1290]

No.

[@Amru_Arts]

kzbin.info/www/bejne/Z3esqYeedreLsKc

[@mekalajoseph7867]

Thank you sir ❤️🙏🏽🇫🇷

[@kamlapanjabi4193]

Thanks however for the detailed tips! 🙏😊 how do we know the daal is fresh or not..

[@tapashichakraborty960]

Good receipe. Should I add salt before fermentation?

[@vijayalakshmitk1815]

if using raw rice and boiled rice then how about the ratio?

[@SATHESKITCHEN]

Boiled rice 1 cup , 2 cup raw rice & also add sabudana 1/2 cup for softness 🙂

[@vijayalakshmitk1815]

Thank you..yet to try... 👍👍

[@radhikalekshmirnair]

My favourite breakfast 😋 😍 thank you for your tips 👍

[@RecipeCheckr]

Thank you

[@JBY001]

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🙏

[@prajithapremrajan7091]

Same here 😂🙈

[@RecipeCheckr]

Glad to hear that and poha is not required. Keep sharing and keep supporting.

[@vasanthar2679]

இட்லி வேக 15_20 நிமிடம் ஆகும்.

[@patsweety]

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.

[@angelageorge562]

Thank you chef for your honest guidance in making idli a success for me as I till date did not get proper guidance to making idli. Do make recipes for oil free breakfast lunch items as I am diabetic. God bless you.

[@thilakavathymunusamy363]

Thank you so much for the tips. My idli came out really well. 🙏

[@ரஜீராஜீ-ஞ1ண]

அண்ணா ரேசன் அரிசியில் இட்லி மாவு அரைக்கும் விதம். சொல்லுங்க ப்ளிஸ்

[@gurulakshmiravichandran959]

Yes please.

[@dsharmi8782]

S enakum sollunga

[@savitrisubramanian4398]

Can we use raw rice 2measures and 2measwuresfull boiled rice to make idli batter?please advice

[@SATHESKITCHEN]

Add 2 Raw rice and 1 measure boiled rice with 1/2 cup sabudana & 1/2 cup aval

[@rveeramuthu6815]

இட்லி இன்டர்நேஷனல் உணவு சூப்பர் 🥰👍💐😍

[@Serahsdancingworld]

Thanks so much for d detailing....I would like to ask adding fenugreek seeds can help in easy fermentation ?

[@Kkma956]

Really relatable mistakes ..my doubts is clear ... thankyou so much sir

[@prabhakar4406]

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 🙏

[@RecipeCheckr]

Thanks for the tips!

[@abubackermohammed8201]

50 வகை தோசை ப்ளீஸ் ஹோட்டல் style 👍

[@jenniferdcunha3070]

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.

[@BetheChange80]

But still this age--modern millennium girls don't know to cook correctly .

[@jenniferdcunha3070]

@@BetheChange80 Kind of you to help them to manage a hungry family's food requirement. Happy stomach makes a happy household.

[@leli2006able]

Super informative.....I put 3:1rice and urudh dal.....for 3 cups of rice how much uzhundu shall I put....plz advice

[@premanathanv8568]

இதுக்கு மேல இவ்வளவு தெளிவாக யாரும் விளக்க முடியாது 👍👍🤝🤝

[@RecipeCheckr]

Thank you so much.

[@babusamson]

let the idly plate cool for 5 min...so that you will get perfect idly shape

[@shanthipaddy]

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.

[@rooba07]

If we have to keep the plates inside AFTER the water boils, then what is the total time to steam the idli?

[@shanthipaddy]

@@rooba07 try it out - don’t forget to measure the time :-))

[@rajendranooty1752]

Cu . .àßvk

[@lakshmimvijay]

There is yeast in the atmosphere,,, get ur facts checked b4 commenting

[@shanthipaddy]

you spend your time checking and correct. Community service !

[@anamiika1]

அளவு சொன்னீங்க. ஆனால், டம்ளர் அளவு முழுவதும் போடணுமா, இல்லை தல தட்டி போடணுமா அரிசி & உளுந்து. சொல்லுங்க சார்.. 🙏

[@RecipeCheckr]

It's all about ratio.

[@sandhyaprasanna5561]

Nice video chef. Will surely follow this

[@RecipeCheckr]

Thank you so much 👍