Why your Idli is not soft? - 10 Mistakes | Chef Sunder | Recipecheckr
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- Опубліковано 23 сер 2021
- 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
------------------------------------------------------------
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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Hi Sir. While grinding should use Cold water or Normal water in Mixer ?
😅@@annak4310
1. No need for baking soda
2. Quality ingredients
3. Soak for only 3 h
4.1: 4 ratio urad dal to rice
5. Grind urad dal first add water little by little for 20 mins in wet grinder
6. Now grind rice. Should be bit coarse.
7. Mix the two flours very well.
8. Ferment for 8 h in a warm place.
9. Use idli cloth for steaming.
10. Steam for 4 mins.
👌
👍
What about salt
@@dinudinesh8696 salt must be mixed before pouring the idlis...
Superb idli preparation sir 👌👌
You're a great Chef; many would benefit from your kitchen tips. Thanks and cheers
Thank you chef Sunder .Thanks for translation & this way came to know exactly where we go wrong .🙏🙏👌👍
Explained all the important points very well , The idlis came out nice and fluffy as explained, thanks a lot.
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
Really you are great sir .
0
Million thanks, as I understood for idle 4:1 ratio of rice and udad dal.3-4 hours soaking time, grind well untill smooth, rice has some coarse grained like suji rava,and let it be for fermentation for 6 to 8 hours depending on weather temperature , am right ? Please let me know thanks💅👍☝️happy Diwali, Friday 21st October 2022....thanks.
Please if you have make blog for Dosa , Menhdu-Vada and typically delicious Sambar and coconut chatne (using udaddal and rice)
Yesterday I we went to restaurant to eat dosa I simply order paper dosa ,I was very disappointed because didn't enjoy sambar, chatne ,and dosa was very dark brown had burned over cooked ,in I tried in one restaurant Madras Cafe in Surat chopati,i enjoyed there for 3 long years was excellent and my job location changed. But in USA it was not good at all..
🎉😅
😊😊
Really very useful, thank you so much Sir, God bless you.
Lots and lots of thanks for guiding with minute tips sir. Hats off to you
சமையல் மட்டுமே சொல்லி தராம, அதுக்கான சின்ன சின்ன நுனுக்கமானா விஷயங்களை சொல்றது தான் highlight. Thank u sir
好吧！
Very very helpful tips, thank you so much💖♥️
Very useful tips expressed . But please do translate in English or hindi for a transoerency
I'm very new to such batter making after seeing your lecture i jus followed your instructions without skipping ....elders in-house surprised ......& Thanks
Excellent, Sir. Thank you.
Very well explained. Thank you. This is how we do it at home. I am 75, and this is a foolproof way to get good idlis.
From my experience, I have found that when we leave the remaining fermented batter in the fridge to make idlis another day, the idlis are hard. Instead it is to better to cook the idlis using all the batter, and then put the leftover ones in the fridge/freezer. When you want to use them, simply steam them again, to fully refresh them. Steaming is better than microwaving.
Yes, it's better to make Idlis and keep it in the freezer. And steam it when ever we need .
@@nirmalakozhikkattil9175Fridge is better than freezer.
I followed all the 10 tips given by the chef and now idlies are super soft. Thank you so much chef 🙏
Good afternoon sir..., I did perfect idly by ur way of style only... very amazing I got soft idly hands of u sir....
Thank you very much,very useful tips
To easy fermentation in cold country, I use adding a little sugar or 10 to 15 ml milk while grinding; it helped very much..
Thank you very much Chef Sunder. I was stuck with awful "striker idlis" (analogy to striker in a Carrom board game), till I got great tips from your video and now I can easily make great tasting fluffy soft white idlis. No one had passed on these idli secrets to me before! Thank you once again.🙏🏾😊
Please add English/ Hindi subtitles
என்
ஊறவைத்த அரிசியை ஃப்ரிட்ஜில் வைத்து 10 மணி நேரம் கழித்து அறைக்கலாமா
Can I put the soaked rice in the fridge and grind it after 10 hours?
Please add English subtitles.
Wonderful tips
Thank you so much 🙏
You r the best Chef. God bless you very well explained.
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.
my 3 comments...
1.) add well soaked fenugreek seeds 1/4 teaspoon with urad dal for a rich idli flavour....
2.) for removing idli from plate, immerse the spoon n hot water and then scoop the idli...so that idli will come out without sticking to plate...
3.) dip the leftover idli in water, strain the water,. and then microwave for 20 to 30 seconds in high..this makes the idli fluff,y and moisty like fresh steamed idli...
Thank you for your tips and your support. Keep watching and keep sharing.
The 3rd tip is new to me n will surely try ... thank you!
@@rakheesadeesh1130 yes.. If idli gets dry or like in cold countries.. This method is best to soften the idli
Wow
Thanks
Super chef, very useful. Thank you sooooooo much
Thank you. Your video has been of good help.
சார் ! அரிசி ஆட்டும்போது ஊரவைத்த அவுள் ஒரு கைப்பிடி போட்டு ஆட்டினால் இட்லி மிகவும் மிருதுவாக வருகிறது. எப்பொழுதும் ஒரே மாதிரி மிருதுவாக இட்லி வரும். எங்கள் வீட்டில் இப்படிச் செய்வதால் இட்லி கல்லாக இருப்பதில்லை.உளுந்தம் பருப்பு மொத்தமாக வாங்கி வைக்கக்கூடாது. உளுந்தம்பருப்பு நாளானால் அதன் தன்மையை இழந்துவிடும்.உளுந்தம்பருப்பு எப்பொழுதும் புதியதாக இருக்கவேண்டும்.நான் உளுந்தம்பருப்பு தயாரிப்பாளராக இருந்தவன் நன்றி
Supernga.....unga tips romba usefull thanks a lot.....
Thanks 👍
It will help my mom
அவுள் அல்ல அவல் or poha
வெந்தயம் சேர்த்து ஆட்ட வேண்டியது அவசியம் இல்லை யா
@@Naupranav Only for Dosa not for idli to make it crispy. தோசைக்கு மட்டுமே, நல்ல முறுமுறு என இருக்கும்.
HI Chef. I just used one tip from your video. That is to preboil the water before placing the idli plate in. Idlis came out exceptional, didn't stick to the plate, beautiful shape and texture. Thank you very much for great tips.
Thank you for the comment. Keep watching and keep sharing.
ப்ரோ வெந்தயம்
For the fermentation of idli batter,dip an big onion slice in batter.this tip is useful in cold places also
2put the batter container in hot water for sometime.
3. Cover the container by a thick old blanket
4keep in warm room
5.add little proportion
Of cooking soda in the morning
5 you can follow all the four tips at a time or any one of them,in accordance to the weather condition st your place.
Tq
I like the natural way of your idli. 👍No baking soda or yeast.
Very good advice. Thank u!!
Very nicely explained I do not
Know Tamil still understood many points being a kannadiga
Thks
Ye...👏I m also a kannadiga,but understood the explanation in Tamil..Good information. Thnx chef.
Ahem... Idiots are everywhere
I am also kannadiga but , I can understand Tamil very well, some idiots can't understand kannada..
Wow9
👈👈👈👈simple eating show.🙏🙏🙏😊😊😊 ஆதரவு தாருங்கள்.
Thank you sir for the tips. Very neat explanation. Will try out as per your suggestion
All the best
I have meticulously followed your instructions and the results are extremely good. This is the first time I have made soft Idly. Thanks for your video.
That's great. Thanks
Hi sir.
Really useful tips.
I enjoyed all your recipes
Really hats off sir
Please read this comment.
Most common questions in this video,
1. Venthayam
Venthayam is optional and is added only for health benefits.
2. Using Blender/Mixie
It's always recommended to use a wet grinder for grinding but if you don't have another option rather than a blender for grinding, prefer cold water and the ratio is also the same.
3. Subtitles
We did add subtitles while uploading but it hides the ingredients and the common mistakes in text callouts. so we removed the subtitles. Don't worry, we are working on English subtitles in every single video and planning on a separate English channel.
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
4. Type of rice
Always prefer idli rice for better output
Super
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.
Hi chef neenga sonna mathiri seithen supera vanthu irukku chef iam prepared in thuni super chef my son, daughter and all r like very much chef thanks so much.
V good explanation nd demo .. I’ll work on it and have already fwdd it to my daughters -in-law
My favourite breakfast 😋 😍 thank you for your tips 👍
Thank you
Greetings from California,Thanks Chef !your tips are greatly appreciated thanks a lot
Thank you for watching.
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 ?
Love Your Beautiful Idea's ❤🌹🙏Excellent Too Great Again😘😘
Being Maharashtrian I do not know Tamil still able to understand dos and don't s while making idlis. Nicely explained. Thank you so much. 🙏
Same here
Mi pan
Mi pan
सब टायटल आहेत की वाचून घ्या
Thank you sir ❤️🙏🏽🇫🇷
You did a PERFECT job, like I do always, all best wishes
Chef I have recently started watching your videos. You explain very well . Thank u.
Thank you for watching and keep sharing.
Thank you Chef Sundar! Excellent tips, video demo superb!
Thanks for your support. Keep watching and keep sharing.
You have forgot. To put salt in idly batter
🙏 thanks for rectifying the idli mistakes, I need 6 minutes to make the soft idli by your method
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..
It is really helpful, after several years I am able to make good idly in my grinder, thank u thanks a lot
Most welcome 😊. Thank you for watching. Keep supporting and keep sharing
@@RecipeCheckr 544
@@RecipeCheckr Very good.
Thank u sir ,I tried different methods found in youtube using various proportion ,soaking time, consistency of batter. I am really confused,but the idli did not come out well.I will certainly try ur method,and give my feed back.thanks a lot.
For urud dhal sree gold, udhayam like good dhals ratio may slightly vary 4.5:1 or 4:1(flatten ur dhal measurement alone)
மாவு அரிசி உளுத்தம் எவ்வாளாவுநேரம்அரைக்கனும்
Me too👍
Sir,very clearly explained.Thank you very much.sir,kindly share lots of tips in cooking because it is very useful.plz,share how to cook all vegetables without changing it's natural colour.
ua-cam.com/video/1FIxThARXzE/v-deo.html
Good , i tried to like the iddily making as your suggestion.
Add a 1/2 tsp of sugar while cooking vegetables it will retain its colour and after draining pour 1 glass of chilled water 🙂
Thank you Chef
Thank you very much chef Excellent explanation God bless
Thank you very much for watching this video. kepp supporting.
Avoiding mistakes will definitely yield a superb product.
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 …😋😋
In other countries to ferment the batter keep it inside the oven light on mode which is available in most cooking ranges.
It takes overnight to ferment well
Awesome. Great tips. Thank you for your support. Keep watching and keep sharing.
Able to follow even though in Tamil because you explained things so well. Thank you.
That's great. Thank you very much for watching this video. kepp supporting.
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.
Hello from USA mom I dont understand the language but the little English subtitles help me to understand your recipe
Thanks for the recipe.
Please make more subtitles in English
So we can understand your recipe in more detail .
Thanks for your suggestion and feedback. We are preparing subtitles for all of our future videos and adding subtitles for older videos too. Please check for the update on our community post.
@@RecipeCheckr
🇺🇸🗽Thanks for reply
பார்க்கவே சாப்பிடத் தூண்டுகிறது....
ua-cam.com/video/1FIxThARXzE/v-deo.html
Lovely tips and confirmation on important things like ratio, way to grind and time to cook helped me know where I could make a slight change to get softer idlys.
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.
I'm from Kuala Lumpur, Malaysia 🇲🇾 Thanks for your time and wonderful information. Very helpful tips. God bless you Sir.
Thank you
@@RecipeCheckr kkķmmmmmmmmķkkķķķkkkkkkkk
அருமையான பதிவு, fully watched, useful video, Thanks for sharing, நன்றி
brilliant decision. thanks
@@sritharanvallipuram560 vv uhhhhnll. Yuppp
Thank you Chef👌
Wow finally I can make my favorite IDDly right…..my favorite Indian food tasted here in srilanka ! Thankyou n God bless u!
My pleasure 😊 Thank you for your support. Keep watching and keep sharing.
Thank you! For those of you who live in cold countries here is a tip to ferment Iddli.Soak in the morning grind in the afternoon as chef is showing here then place the batter inside a magnetron that has a light burning inside when it is opened the temperature of the bulb helps ferment...or place the batter in a hot dish washer after you have done the wash and emptied it.Just leave it over night.
This is what I do in the Netherlands.
Great tip!. Thanks for watching. Keep supporting and keep sharing.
Thank you for yr tips
Please never put your food or ingredients in a clean dishwasher, it is full of detergent and it’s smell.
But putting it in a off-stove steam bath overnight or inside a magnetron just like Ms. Nambiar said definitely works.
Instapot owners- putting the batter in yogurt setting will help it ferment.
Keep it in the oven for fermentation keep the light turned on 🙂
Deivamae 15 years idli seiyraen, yeppayum ulundu seri illanu escape aavaen. Unga tips naala first time idli summa kumunu vanthuchu… nandri sir
😃😃😃
😂same here
@@1985HKK ellarum eppadi thano
@@tamilmoon1382 llllllllllllllqq
மிகவும் சூப்பரான விளக்கம் வாழ்த்துகள்👌👌
Thanks chef for the tips,my idlies came out perfect, please give more and more tamil dishes
Thank you for explaining it so well 🥰 will surely try. Thank you Sir 🙏
Hello chef, thanks for the very informative video. Learnt a lot! I still looking for an answer to my problem though - when I take out the idli stand from the cooker, I see water on all plates. I've tried different flame settings too. My idlis also turn out flat and dense. Could you think of why this is happening?
U should be keeping the flame on medium high ..never on low
If it’s flat then check with these
Proportion of urad dal
Time u keep for fermentation..if it’s more than the required time.
Ur weather conditions ..if it’s too humid then reduce the hours of fermentation.
N if ur have a warm body don’t bother stirring much using ur hands. Just a little is enuf barely on ur palms …
Also lat Idlis happen when the batter is too fermented or frothy. Mix a little well than usual
For the water problem, you can use idli cloth. It will soak up extra water.
i too faced d same issue, may be d problem is with d idli cooker plate , d depression. may be not enough for idlies to fluff out instead it turns out flat , so far i changed two idli vessels
Thanks for the recipe sir.. it was outstanding, I made it as per your instructions.. my family is so glad..
Glad you liked it
@@RecipeCheckr 🙏
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.
Very well explained💯 also adding tips on storing the batter would have helped us even more🙏
Don't add salt during fermentation. Add salt only for the the required amount of batter rest store in refrigerator and add salt only when using it
Just tried it today. Turned out great 👍 Thank you, Chef
Great to hear! Thank you for your support Keep watching and keep supporting.
Vanakkam sir, unga video parthen . Thanks sir. Idly vegaradhukku 3 to 4 mins max nu so neenga. Aana enga veetla 8 to 10 mins vechathaan vegudhu sir. Any way I shall try ur method and give u the feed back. Sir.🙏😊
Super sir I try it idli vy gud
Sir fantastic tips. Shall try
Thank you so much Chef Sunder for the tips. Although I asked several people none of them gave me all the tips that you share in this video. I am sure, I will be able to make good idlis from now on.
I have subscribed to your channel.
Thank you so much.
இந்த மாதிரி செய்யச் சொன்னா. வீட்டில் சண்டைக்கு. வந்துவிடுவார்கள். இவ்வளவு. பொறுமை இப்போ. யாருக்கும் இல்லை. அவர்கள் செய்த இட்லியை கொண்டே மண்டையை. உடைத்துவிடுவார்கள்.😪😅😫🤣😂🤑🤣🤣😪
😅😂😂🤣🤣🤣🤣🤣
😁😁😁😁😁
😂
Idliyala romba baathika patturukaru polaye sir
Ladies should take of all and also cooking
Thank you so much sir ... Iam malayali i don't know Tamil but I can understand this video. I have a suggestion you can use more English
English has been mixed with the batter
😁😁😁
I saw so many videos of making idli, this is the correct video because my mom's same recipe. I make idlis so soft. I wonder, why people don't know how to make idlis, our traditional food. But guys, trust me this is the correct video those who don't know. He is superb. Hats off to you Sir.
Thank you so much.
Thanks for giving cooking method
Dear Chef
I normally take rice and dal @ 4:1 ratio as mentioned by you. Only change is I take 3 boiled and 1 raw rice. As you said the quality of Urud dal should be good. A half teaspoon of fenugreek (methi) seeds adds to the softness.
Is it better to use boiled rice? I use only raw rice.
I once. made. Appam. Wet.mavu .but. when I made. Idli it came. sofly. At abroad. some. Indians. make. Only. in. Raw. Rice.
I also use the same ingredients as u mentioned but i steam for 15 minutes. My idlis are soft but they fall flat after steaming. Can you please help me, what might be the reason?
@@patsweety The reason for turning flat after steaming is due to the fine quality of Urar dal which when ground to paste normally gives more quantity than assumed as per the given ratio of Rice - 3 and Dal - 1
@@lakshminarayanan7033 oh is it..i use whole urad dal, round one, white. So should I use it less?
Chef Sundar
Excellent explanation
I use to do the same way
Always my id lies come superb
Your ratio is same as mine
But I use cloths for idli making plates
Not oil- it reduces taste
Thanks for your video.
Super anna...rompa thanks...nan innaikku நீங்க சொன்னது follow panni arachne sema perfect idli வந்தது...ரொம்ப happy anna...thank u so much
Thank you so much for sharing your feedback. Keep supporting. If you like this video, please share this to your friends.
It’s so useful thank you for the explanation and the tips pls share a medu vada recipe 🙏❤️
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.
Excellent explanation thank you your for sharing chef 🙏🙏💐💐
Keep watching
Very useful tips thanku very much sir
Very useful tips. What rice did you use? Raw rice or boiled rice?
Idli rice 🙂
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?
Thanks for your support from konkani. Prefer Whole urad dal.
👍
Use whole urad
Thank you for useful tips. I don't understand your language. However, tips in English are perfect. One query is,if the salt is to be added in case of both hot &cold places, does adding salt quickens the fermentation process or slows it down?Thanks for useful tips.
THANK YOU CHEF.........MY FAVOURTE DISH .DETAILED EXPLANATION.WILL TRY AND ENJOY .
Glad to hear that. Keep supporting and keep sharing.
Some people say you should keep the soaked grains in fridge for one or two hours before grinding so that batter is not heated up while grinding or you should use ice water for grinding
Ek
Boiled rice alone or raw rice also we should add? No fenugreek?
Adding raw rice might make Ur idly soggy not soft.. but dosa will come more crispy when using raw rice .. no need of fenugreek for idly.. but dosa it's a must that gives nice brown colour
Nice sir.. Good deliver without missing any step.. Thank u....
Thanks for your support. Keep watching and keep sharing.
Mr sunder your videos and preparations of dishes are super. Here i would like to know how to soak idli rava and urd dal. What should be the ratio of idli rava and and how to soak and for what period. Please give me the procedure. Super your receipies are, i must say. I am from Bangalore.
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 🙏
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Minimum 8 -10 min is required for Cooking
Crrt iam also thinking
I just love idlis..super tips...how to make kotte
Parupu urundai kuzhambu recepi pls sir
Thank you Sunder
Thanks for your tips