are you looking to make super soft idli and struggling?? No more worry, you can make soft and spongy idli with these 5 tips!! full recipe: hebbarskitchen.com/how-to-make-soft-idli-wet-grinder/
Tips to follow :- 1) Do not over soak Udal dal, it loses strength ( soak only for 2 hours) 2) Grind udal really smooth to make soft idli ( Grind for 40 min in wet grinder) 3) soak rice for 4 hours and grind to course suji texture for 10 min in wet grinder 4) Mix with hand only. Mixing in hand aids fermentation 5) After fermentation Do not over mix the batter Thank you Hebbar for wonderful tips for soft n fluffy Idlis ❤❤
This is the best idli recipe I found on UA-cam.. it works fine with normal mixer.. tried with all 5 tips yesterday and turned out super fluffy idlis….just like restaurant. I had been trying different recipes but every time my idlis became hard, so this the best👍
What is proposition of making soft idli in mixer ? Uld dal should be broken or whole ? Which rice to be used Par Boiled or Idli rice or both Methi / Thick Puva should added? Kindly any one guide me?
The proportion is different for different types of grinders and depends on the rice and dhal also. Single stone grinder 1:4, Two wheels grinder 1:5 , Mixie 1:3 , and always use boiled rice or idlli rice and round dhal with 1 tsp methi seeds.
If u grind in wet grinder for 5 or 6 of cups rice 1 cup uradh dhal is the correct ratio(if the uradh dhal is good quality)....otherwise using wet grinder 1:2 ratio,uradh dhal quantity dominate over rice so we may not get good idly....idly will stick to the vessel ...this is my opinion
I have been making soft idlis all my life and i was happy to note that you used TWO CUPS IDLY RICE: 1 CUP URAD. You will hardly find this ratio on UA-cam! except one or two channels (one in marathi and the other in malayalam) Most of them copy each other and a few use 3:1, most use 4:1 , many use 5:1..sm use 6:1 and I hv seen videos of 8:1, 10:1 and there are videos showing 12:1 ! ratio. I marvel at this. But I hv been using 2:1 ratio till today (taught by my late mother).. It has never failed. I do try adding sago and/or poha /cooked rice only sometimes. They are also good. Also I grind in mixie only nowadays due to old age and other health issues. But 2:1 is what yields soft idlis. Thanks for the recipe. I watch your videos with interest as they are quick to watch. lengthy
One of the best asusealy common breakfast for South Indian that's are idli health wisely best because without oily content simply digestive taste wisely best Thank you for sharing wonderful tips spongy idli batter making useful recipe
You are not answering the questions and only replying to non-question comments! Your priority is wrong. Non-question comments don't need to be replied.
For spongy idlis, the ideal ratio is 3:1 Three cups of idli rice, soaked for six hours, and one cup of split urad dal, soaked for forty five minutes Grind the urad dal to a fluffy paste for about 25 minutes, add the soaked rice to the urad dal batter, add required salt, grind the batter together to z very smooth batter _the smoother the batter, the softer the idlis will be Ihave been grinding like this for so many years and the idlis ate super soft The same batter makes crispy dosas too This method is easier, faster and the end product turns out awesome
Karnataka is the birth place of idli. A precursor of the modern idli is mentioned in several ancient Kannada works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.
This type of preparation in one form or other is developed all over the world, there are various dishes in Japan, China, South East Asia, Europe that uses the same method but with different things, same for pakoras, Humans think the same way when it comes to eating food or the method developed at a place and spread to as far as different continents.
We can add 1 tsp fenugreek seed along with idly rice... it helps in facilitating taste and aroma of the idly and also gives colour to dosa if we use the same batter...
From my personal experience Softness of idli is purely depended on the climatic condition and quality of Urad dal ur using.. For high humid places like Chennai.. 4:1 ratio of rice and urad works perfectly for soft idly For slightly colder places like Bangalore 3:1 ratio works for softer idly.. One more main thing which everyone forgets is quality of the urad.. kindly don't compramise on the Urad quality if you need softer idly. Always go for the top quality urad dal. Else the ratio mentioned above does not works. Another important tip is make use of the water which you used to soak both urad dal and rice during grinding. Those soaked water does the magic (not sure on the science behind it). Only final tip which personally worked for me is, grinding soaked poha along with the rice. I use 1 cup of poha for 3 cups of rice and 1 cup of urad dal as I'm staying in colder place. Hope this tip works for someone 😀 If it did.. please do share your experience 😇
Soak 2-3 teaspoons of Methi seeds 1 cup Urad 3 cups rice all seperately .Grind Methi seeds finely then add udad till fluffy Keep aside Grind rice till grainy Mix all (I also soak a handful Flattened rice and ragi and grind with urad for healthy and soft idli) Mix salt and keep overnight
How many idlis or dosas can be made with this batter ? Shd we use the chutney grinder to make this as cannot add too much water ? I had tried once but it was very difficult to grind just 1cup of urad dal in mixer 🤥so buy ready made only
Thank you so much for this recipe and clear instructions. I made the batter last night and the idlis this afternoon. I alone ate 5 idlis lol...The idlis were soft, light and tasty. 🙂Lots of love.
@@funvideos1941 i guess she is from western country so we are east geographically. Because we have middle East , Bangladesh , many asian countries are east only
We follow 4 rice :1 urad daal round. Two additional tips that works well is addition of a spoon of methi seeds powder in urid and using cold water for grid urad dial.
Yes but we can use meethi seeds too.south indian ppl use meethi seeds. My parents south ppl so We use meethi seeds..just add meethi seeds whn we want to soaked urad..just add to urad n soaked😊..
I tried this recipe batter to the toe….n it was my first time…1:2 ratio in a two wheel grinder did the job well n fine….did not face any of the issues said in the comments….for the idli to not stick to the idli maker you jus have to wait for it to cool down….the only thing i did extra was add a cup of boiled rice paste to the 1:2 batter….another pro tip for pple residing in colder climates would be to place ur idli batter in your cooking range which shud b slightly pre heated n switched off for the fermentation to take place
The usual ratio of rice to urad dal is 4:1 for idly and 5:1 for dosa or u can take 5:1 for both , in my experience , 2:1 ratio will make the idly more viscous and the idly will be flat and stick to the plate , u wnt at all get any shape
We use daal and rice in 1:3 ratio i.e 1cup daal and 3 cup rice We soke daal and rice separately almost for 6 hrs then grind them separately. mix them after grinding and leave for a nice fermentation.
This was my first time experience in preparing the batter. The ratio of Urad Dal to Idli Rice (1:2) is just PERFECT. The idlis came out very soft and smooth. Initially I was doubtful about the proportion, but now I can say without any hesitation that this is one of the correct proportions. Very helpful video!
Thank you. As I don't have grinder i blend it in mixer but still idly comes out soft. My family is asking me how you make it I said *Hebbers Kichen* tips i used.
Hello Deepa Nambu , Thanks for reaching out Hebbar's Kitchen. Glad you are loving our recipes!! For more recipe collection check out our website hebbarskitchen.com/
Dear mam I stopped doing idly at my home. after seeing dis video I will definitely try dis method mam,but a small doubt instead of rice shall we add idly ravva?pls tell mam waiting for ur reply mam
The same ratio of 3:1 will work nice and in addition add some poha and sabudhana and one spoon methi. Idly will be very soft..the same flour can be used for dosa also.
Hello. It will be my first time making Idly. Appreciate some advise: 1. Does the wattage of mixer contribute to making good batter? 2. I have raghi flour, how can I add that into this recipe? Thank you :)
Hi Ma'am, could you please share the brand and details of the wet grinder used. Link would be the best. Looks quite compact and much effective in obtaining the perfect batter!!
Aplause for being different from other's food channel's.....i just want to ask u have mentioned urad dal grind 40 minutes???is it too much time for grinding or could you mention correctly the time......
I discovered something new when I accidentally soaked 1 cup laapsi rava and 1 cup idli rava instead of 2 cups of idli rava. Idlis were super soft and spongy
Fantastic!!!!!many thanks!!!! Question: When the batter is made, can it be keeped in the fridge? If you are not to use all of the mix, it's nice to know if when done once you can store ir. If so, how long can it be stored? best!
Hi, so silly question...we mix both the rice and dal batters and then ferment? Usually I have been grinding both together and my idlis are not soft..they come out quite hard
All the tips new to me. Very useful. Few questions: What is the advantage of using idli rice instead of normal rice like CHUDI brand or Sona masoori rice? In this video, you are using only 1 stand and streaming time is shown as 10 minutes. If there is 6 stands, what is steaming time? We are a family of 5 and we use this same type stand but there are 6 stands and we cook a batch of 6 stands in a big pot. I have watched various idli recipe like adding poha or methi seeds. Here you are not adding anything except rice and urad dal. Is it ok not to add methi seeds or poha? Sometimes i don't have both of them. Also, i don't like this sour tasting methi flavour but adding methi as most recipe video telling to add methi seeds.
Tip No. 01: Do not oversoak Urad Dal & Idli Rice as it looses strength Tip No. 02: Grind Urad Dal really smooth to make soft idli. Tip No. 03: Grind Idli Rice to a bit coarse suji texture. Tip No. 04: Mix both of the ingredients with hands as it aids in fermentation. Tip No. 05: After adding salt, mix the batter gently. Do not overmix the batter.
@Ammu Srujan ,it is so nice to hear from you. I use an idli steamer which serves 3 purposes.The steamer comes with 3 idli plates (15 idli's), 1 dhokla plate and the vessel/ kadai to preapre sambar. I got this from a local store in Udupi,Karanataka.You can buy similar product in amazon: amzn.to/2fpnNER
are you looking to make super soft idli and struggling?? No more worry, you can make soft and spongy idli with these 5 tips!!
full recipe: hebbarskitchen.com/how-to-make-soft-idli-wet-grinder/
Mam for half kg rice how many grams urad Dal we have to add can u plz suggest
Very nice recipe 👌 and stay connected
without wet grinder one please
@@ruksanaa2865 rice:urad dal is 2:1 ratio...hence if u are using 500g of rice...u would need 250g of urad daal ! Hope this would help 🌼
Pls tell on what flame we need to steam, high or low or medium?
Tips to follow :-
1) Do not over soak Udal dal, it loses strength ( soak only for 2 hours)
2) Grind udal really smooth to make soft idli ( Grind for 40 min in wet grinder)
3) soak rice for 4 hours and grind to course suji texture for 10 min in wet grinder
4) Mix with hand only.
Mixing in hand aids fermentation
5) After fermentation
Do not over mix the batter
Thank you Hebbar for wonderful tips for soft n fluffy Idlis ❤❤
@@ratna_pandit 😊
Pagal hai kya 40mins grind karna hai dal ko😂😂
Haa@@debjitbanerjee9357
This is the best idli recipe I found on UA-cam.. it works fine with normal mixer.. tried with all 5 tips yesterday and turned out super fluffy idlis….just like restaurant. I had been trying different recipes but every time my idlis became hard, so this the best👍
Super
Do u put Eno or Soda
Which kind of rice
What is proposition of making soft idli in mixer ? Uld dal should be broken or whole ? Which rice to be used Par Boiled or Idli rice or both Methi / Thick Puva should added? Kindly any one guide me?
I am a beginner and was looking for a comment from someone who has tried this. Thanks!
The proportion is different for different types of grinders and depends on the rice and dhal also. Single stone grinder 1:4, Two wheels grinder 1:5 , Mixie 1:3 , and always use boiled rice or idlli rice and round dhal with 1 tsp methi seeds.
Will the ratio change with boiled rice
please tell me the reason for methi seeds ..
@@dwarakid3663 Methi seeds helps the batter ferment better making the idli more fluffy and soft…
What is the consistency of the batter?
@@dwarakid3663 methi seeds contain prebiotics that help increase the bacteria reproduction thus resulting in better fermentation.
If u grind in wet grinder for 5 or 6 of cups rice 1 cup uradh dhal is the correct ratio(if the uradh dhal is good quality)....otherwise using wet grinder 1:2 ratio,uradh dhal quantity dominate over rice so we may not get good idly....idly will stick to the vessel ...this is my opinion
What u said is right. 👍 my proportion is 4:1
Yes correct
@@jayashreeramesh4362 yes
Should we use split or while urad dal?
I use rice and urad dhal ratio is 5:1
I have been making soft idlis all my life and i was happy to note that you used TWO CUPS IDLY RICE: 1 CUP URAD. You will hardly find this ratio on UA-cam! except one or two channels (one in marathi and the other in malayalam) Most of them copy each other and a few use 3:1, most use 4:1 , many use 5:1..sm use 6:1 and I hv seen videos of 8:1, 10:1 and there are videos showing 12:1 ! ratio. I marvel at this. But I hv been using 2:1 ratio till today (taught by my late mother).. It has never failed. I do try adding sago and/or poha /cooked rice only sometimes. They are also good. Also I grind in mixie only nowadays due to old age and other health issues. But 2:1 is what yields soft idlis. Thanks for the recipe. I watch your videos with interest as they are quick to watch. lengthy
@@seetahariharan4089 😊
It was my favourite dish when I was a kid, every day I used to eat idli. Remembering those golden days watching your video
Nice recipe and please join me
@Aditi
bh
But mind the sugar
One of the best asusealy common breakfast for South Indian that's are idli health wisely best because without oily content simply digestive taste wisely best
Thank you for sharing wonderful tips spongy idli batter making useful recipe
Most Welcome
You are not answering the questions and only replying to non-question comments! Your priority is wrong. Non-question comments don't need to be replied.
For spongy idlis, the ideal ratio is 3:1 Three cups of idli rice, soaked for six hours, and one cup of split urad dal, soaked for forty five minutes
Grind the urad dal to a fluffy paste for about 25 minutes, add the soaked rice to the urad dal batter, add required salt, grind the batter together to z very smooth batter _the smoother the batter, the softer the idlis will be Ihave been grinding like this for so many years and the idlis ate super soft The same batter makes crispy dosas too This method is easier, faster and the end product turns out awesome
Thanks
3:1only ratio but hebbar adds 2:1i feel too much urad Dal ....
Thnx
@@divyakathir1517 yes , too much urad dhall . Actually we use 4:1 ratio of idly rice :urad dhall
Thank you Ma' am😊
Do we follow the same grinding procedure for mixie?
Karnataka is the birth place of idli. A precursor of the modern idli is mentioned in several ancient Kannada works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.
Nice
This type of preparation in one form or other is developed all over the world, there are various dishes in Japan, China, South East Asia, Europe that uses the same method but with different things, same for pakoras, Humans think the same way when it comes to eating food or the method developed at a place and spread to as far as different continents.
I enjoyed idli when I was in college in Bangalore
Woww.. I really wish to taste that authentic old recipe idli someday..
Uidpi hotels were famous in Chennai when I was a child-family owned-Now all gone to become Software Engineers
We can add 1 tsp fenugreek seed along with idly rice... it helps in facilitating taste and aroma of the idly and also gives colour to dosa if we use the same batter...
From my personal experience Softness of idli is purely depended on the climatic condition and quality of Urad dal ur using..
For high humid places like Chennai.. 4:1 ratio of rice and urad works perfectly for soft idly
For slightly colder places like Bangalore 3:1 ratio works for softer idly..
One more main thing which everyone forgets is quality of the urad.. kindly don't compramise on the Urad quality if you need softer idly. Always go for the top quality urad dal. Else the ratio mentioned above does not works.
Another important tip is make use of the water which you used to soak both urad dal and rice during grinding. Those soaked water does the magic (not sure on the science behind it).
Only final tip which personally worked for me is, grinding soaked poha along with the rice. I use 1 cup of poha for 3 cups of rice and 1 cup of urad dal as I'm staying in colder place.
Hope this tip works for someone 😀
If it did.. please do share your experience 😇
Explained well
Ur very right..,.
Nice to share with us... Im in USA. I always place the batter in side the oven. Oven light on to get little warm.
What about hot and dry climate of Delhi?
Q
Soak 2-3 teaspoons of Methi seeds 1 cup Urad 3 cups rice all seperately .Grind Methi seeds finely then add udad till fluffy Keep aside Grind rice till grainy Mix all (I also soak a handful Flattened rice and ragi and grind with urad for healthy and soft idli) Mix salt and keep overnight
How many idlis or dosas can be made with this batter ? Shd we use the chutney grinder to make this as cannot add too much water ? I had tried once but it was very difficult to grind just 1cup of urad dal in mixer 🤥so buy ready made only
I followed this recipe, and idlis came out soft and fluffy. Thanks for uploading the video.
Most Welcome
Thank you so much for this recipe and clear instructions. I made the batter last night and the idlis this afternoon. I alone ate 5 idlis lol...The idlis were soft, light and tasty. 🙂Lots of love.
Thanks a lot
I prefer using urad dal 1 is to 4 rice. N add one big fist full of pressed rice soaked for 10 to 15 minutes prior to grind n idlies ll be soft oly.
Can we grind urad dal n rice together ? Pressed rice means poha right ?
@@blessed9491 yes
Hi Hebbars Kitchen, I am so thankful that you are showing me how to cook East Indian food, I have always wanted to know how to cook it.
Actually South Indian
@@funvideos1941 i guess she is from western country so we are east geographically. Because we have middle East , Bangladesh , many asian countries are east only
My goodness, your presentation and talent is one I have never seen before!!!!!
Thanks a lot
I really enjoy the movement of your magic hands , God bless you and your family.
@Smitha K P 🥰
Yes,me too find the videos very rhythmic
वाह, सुपार सफ्ट इडली 😀❤
We follow 4 rice :1 urad daal round. Two additional tips that works well is addition of a spoon of methi seeds powder in urid and using cold water for grid urad dial.
Methi seeds powder while grinding urad daal *
Yes but we can use meethi seeds too.south indian ppl use meethi seeds. My parents south ppl so We use meethi seeds..just add meethi seeds whn we want to soaked urad..just add to urad n soaked😊..
In winter main problem for ferment. What is solution ?
@@mrunalinibaliga9349 right
We too👍
I alway wanted idli, found this recpie no regrets i made the most tasty idli...i eat it with sour dhal🤪🤪🤪🤪 n with butter n chease..it was just yum...
Thanks a lot
Look so delicious! Wishing the one reading this a beautiful and blessed day. Love from YummyEatZ 🙂
Nice recipe and please join me
@Yummy EatZ 🥰
Blessed days to u too always.
Which companies this idli mixer grinder reply message
I tried this recipe batter to the toe….n it was my first time…1:2 ratio in a two wheel grinder did the job well n fine….did not face any of the issues said in the comments….for the idli to not stick to the idli maker you jus have to wait for it to cool down….the only thing i did extra was add a cup of boiled rice paste to the 1:2 batter….another pro tip for pple residing in colder climates would be to place ur idli batter in your cooking range which shud b slightly pre heated n switched off for the fermentation to take place
THAT MEANS YOU ARE ADDING MORE RICE
We add fenugreek seeds also along with rice and urud dhal
Took me so many videos to get the basic idli recipe . But not many homes have this blender 😊. Will try. ❤
Thanks a lot
Love all your recipes, thank you for sharing it, I have tried most of your recipes. God bless you❤❤
Most Welcome
Idli , dosa and uttapam and. Udidvada and. Bread sandwich and apape and. Aata dosa delicious and. Break fast testi
For idli 1:2 is the correct measure. I learnt to make it from a very close Tamil friend.
The usual ratio of rice to urad dal is 4:1 for idly and 5:1 for dosa or u can take 5:1 for both , in my experience , 2:1 ratio will make the idly more viscous and the idly will be flat and stick to the plate , u wnt at all get any shape
This is new ratio, we used 3:1 dosa n 2:1 idli However my idli never turned fluffy so i stopped trying i only make rava one
Will try your ratio then
4 cup chawal and 1 cup daal?
@@dj-ux1jr and also add soda in mixture before fermentation
i will try your recipe as my idli turns soft but not fluffy. my ratio is 3:1 . thank you 🙏
Itz good ..i follow 1:3 ratio of Urad dal to Rice and get the same texture ..
Yes,but this,way you increase your protein contents and can be given to diabetic .
Love to watch ur videos again and again inspired by u mam really mind blowing
Thanks a lot
Today i tried ur idli recipe excellent excellent excellent hebbars because of u my son and husband appreciated me very great full to u hebbars
Thanks a lot
Wow. What is the make/model of your grinder?
We use daal and rice in 1:3 ratio
i.e 1cup daal and 3 cup rice
We soke daal and rice separately almost for 6 hrs then grind them separately.
mix them after grinding and leave for a nice fermentation.
In Delhi, now the temperature is 8 degrees going at night time, if i leave it for whole night, will it form smooth fermentation ??
@@Royalroy24 yes
@@s.n.jamadar1561 ok..
@@Royalroy24 no it won't you might have to ferment it for much longer...even upto 24hrs
All your recipes are wow, i have tried all most everything. Thank you 🙏🙏
Most Welcome
This was my first time experience in preparing the batter. The ratio of Urad Dal to Idli Rice (1:2) is just PERFECT. The idlis came out very soft and smooth.
Initially I was doubtful about the proportion, but now I can say without any hesitation that this is one of the correct proportions.
Very helpful video!
Thanks a lot
Where to buy this grinder?
Amazon
Google search.this is Indian pudact
Thank you. As I don't have grinder i blend it in mixer but still idly comes out soft. My family is asking me how you make it I said *Hebbers Kichen* tips i used.
Glad you liked it
Which mixer do u use please ?
I follow the same method,and my batter too comes fluffy.
In wet grinder or mixer
Thank you hebbars ..for wonderful receipe....idlis have really comeout soft and pluffy
Hello Deepa Nambu , Thanks for reaching out Hebbar's Kitchen. Glad you are loving our recipes!! For more recipe collection check out our website hebbarskitchen.com/
If you want idli soft you should add little portion of sabudana in it while preparing that batter
Dear mam I stopped doing idly at my home. after seeing dis video I will definitely try dis method mam,but a small doubt instead of rice shall we add idly ravva?pls tell mam waiting for ur reply mam
@TANUJA KOTA you can replace rice with idli rava to reduce the preparation time..
Love the way you explained. May I know the mixer grinder details?
Panasonic
Very well explained....TOO GOOD...Thanks a lot....😘😘😘
Most Welcome
The same ratio of 3:1 will work nice and in addition add some poha and sabudhana and one spoon methi. Idly will be very soft..the same flour can be used for dosa also.
Yes
What should be the proportion of poha & sabudana ?
What is the proportion for idli rava with urad daal ? How much sabudana and poha to be used ?
@@ASHOKSHARMA-rz2hp you can use one fourth glass for both sabudhana and poha. Use the same glass which you use for rice and urud dhal.
@@sujathamurali7767 Thanks
That grinder is SUPERB 👌
Where to buy one of these in New Zealand?
Hi Hunii , I use Panasonic wet grinder. However, you can use any brand of your choice
I live in New Zealand. Bought grinder from Amazon Australia.
Super soft indeed 😊, btw, I use the mixer grinder, but same ratio 1:2 😊
In mixer, I use 1:1 to get soft idlis
@@sshenoy6312 oh ok 👍
Mixer grinder kon brand ka h plz reply
Do we have to add anything for fermentation like (baking soda and eno something)???
@@yashashvising2969no nothing
No fuss recipes as always... Following you for every single recipe and it's always perfect . Thanks,👍🌹. Which wet grinder have you used?
Panasonic she mentioned
Great 👍
Hii hebbars lovers it❣️❣️
Can you tell me which rice do you use for the idli and dosa?
Btw great surperb ‼️
Very nice recipe and please join me
Soo well... It's helps every day breakfast recipe for every one... Thank for the recipe...
Very nice recipe 👌
@Sasi's Vlog 🥰
Too much urad dal will obviously make idly softer but at the same time it creates gas problem!!
Exactly! +fermented
Hello. It will be my first time making Idly. Appreciate some advise:
1. Does the wattage of mixer contribute to making good batter?
2. I have raghi flour, how can I add that into this recipe?
Thank you :)
@Tara Tara 😊
Wow..soft, healthy & beautiful 'idli'..very useful tips.. Thank you😊.
Most Welcome
I used 1:4:1 ratio, udad dal raw rice & cooked rice. Grinding all thing seprately in mixer nd combine everything ferment for 8-10 hrs
Looking so yummy 😋 very soft idli 😍😍
I love your grinder. I hv never seen it here in Indonesia
Hi EPONG MULYATI , I use Panasonic wet grinder.
@@hebbars.kitchen okay, I look for it later. Please tell me your grinder type. Thanks😘😘😘
@@hebbars.kitchen idli maker m chhote chhote hole h unme s batter nikal jata h kya kre please reply.......
Hi Ma'am, could you please share the brand and details of the wet grinder used. Link would be the best. Looks quite compact and much effective in obtaining the perfect batter!!
Panasonic
Ultra or premier wet grinder
5:1 ratio also so soft..soak dhal and grind with cold (fridge) water fr 30 min ..
Saranya hi
Not everyone has this kind of grinding machine. So dont expect your idli to b as soft as shown
@Pallu's vlog You can use normal mixer
@@hebbars.kitchen hw much time we shld grind if we use normal mixer?
@@ninadtambe6482 some say 25 min
Aplause for being different from other's food channel's.....i just want to ask u have mentioned urad dal grind 40 minutes???is it too much time for grinding or could you mention correctly the time......
What should be the ratio if we are using rawa instead of rice
3cup idly rice 1 cup raw rice 1 cup urad dal 1 tbsp methi seeds
It’s really very nice recipe❤️❤️❤️Just curious 🧐 which grinder you are using??
@@kuldipkaur1550 panasonic wet grinder....
I discovered something new when I accidentally soaked 1 cup laapsi rava and 1 cup idli rava instead of 2 cups of idli rava. Idlis were super soft and spongy
Great idea,how was the taste? Was there any difference? Please tell me. Laapsi rava will be much healthier option.
@@daffodil7232 idlis were super soft and cloud like. I am going to use laapsi rava only from now
@@priyasri111 Thank you so much!Even I am going to try and use it
What is laapsi rava?
@@hemant2hubli568 broken wheat or dalia. Also called fada in Gujarati
Wonderful 😊 Greetings from Scotland 😊 Have a lovely day everyone 🌻 Stay blessed, stay safe 💖
@Dr. Bruno Recipes 🥰
Looks so tempting and soft my mouth is watering😍😍😍
@khushi patel 🥰
Pls mention which quality idli rice is best for idli easily available in Mumbai. Thanks
Kolam rice also works or idli rice from d mart
Soak for 8 hrs and ferment for 12 hrs ..it works
Spongy soft idlis - so good. 👍
Fantastic!!!!!many thanks!!!!
Question: When the batter is made, can it be keeped in the fridge? If you are not to use all of the mix, it's nice to know if when done once you can store ir. If so, how long can it be stored?
best!
Can we replace idli rice with boiled rice and raw rice?? If yes..how much should be the quantity of both rice?? Is there no need to add methi seeds??
Very nice recipe 👌 and please join
Yes 👍
Love the grinder ❤ which company is it, thanks
@Trapti panasonic wet grinder
Great tips as always and love the simplified way of your recipes Thank you 😊
Didi plz btaye 😊 aap mixture kon sa use krti ho kon se company ka h
I don't think 1:2 is not a correct proportion sis
Then.... how much urad dal??
Yummy.... idlis are my favorite. What kind of a mixer grinder is that?
@Melanie Fernandes Pnasonic wet grinder..
Great video!! Very well explained, easy way, thanks for the recipe
Most Welcome
Achi thi etna dhan se kon dekta aavaj dala karo usme
Which company grinder you r using. Please let us all know. Yummy receipe.
Hi Play List 1 , I use Panasonic wet grinder. However, you can use any brand of your choice
@@hebbars.kitchen THANK YOU SO MUCH FOR REPLY.
How long can the fermented batter be stored?
Also, how long can the steamed idling be stored? Can they be reheated?
Thank you. . Your recipes are
Best.
Most Welcome
Great and excellent presentation and we follow regularly: good job
Hi, so silly question...we mix both the rice and dal batters and then ferment?
Usually I have been grinding both together and my idlis are not soft..they come out quite hard
Idli rice mean
Alag se ata h mote mote hote h rice
Broken rice,2 to 3,4,5 pcs,too much less price
Same question
Super explanation...Could you please share the brand of wet grinder used.
Hi Radhika S , I use Panasonic wet grinder. However, you can use any brand of your choice
@@hebbars.kitchen Ok thank you
Nice prepared you are. Recipe is so amazing. I will must try this idly
Thankyou so much for sharing, I love idli, I hope to make some in the future ❤
Most Welcome
If I grind it in regular mixer grinder will the result be the same?
Han aaj main try ki aur sach me bilkul danedar cake k tarah soft soft idli taiyar huye.... Ab main isi tarike ko follow karungi
All the tips new to me. Very useful. Few questions:
What is the advantage of using idli rice instead of normal rice like CHUDI brand or Sona masoori rice? In this video, you are using only 1 stand and streaming time is shown as 10 minutes. If there is 6 stands, what is steaming time? We are a family of 5 and we use this same type stand but there are 6 stands and we cook a batch of 6 stands in a big pot.
I have watched various idli recipe like adding poha or methi seeds. Here you are not adding anything except rice and urad dal. Is it ok not to add methi seeds or poha? Sometimes i don't have both of them.
Also, i don't like this sour tasting methi flavour but adding methi as most recipe video telling to add methi seeds.
What you have shown is exactly what everyone does. What are the 5 tips ?
Tip No. 01: Do not oversoak Urad Dal & Idli Rice as it looses strength
Tip No. 02: Grind Urad Dal really smooth to make soft idli.
Tip No. 03: Grind Idli Rice to a bit coarse suji texture.
Tip No. 04: Mix both of the ingredients with hands as it aids in fermentation.
Tip No. 05: After adding salt, mix the batter gently. Do not overmix the batter.
May be it is for those who r going to make idli first time.
Best idli ever! ❤ thank you for sharing! 🙏🏻😊
Most Welcome
Which grinder did u used
plz give the link.
Nice
Hi Prema k , I use Panasonic wet grinder. However, you can use any brand of your choice
Nice video....baking soda nahi dalne ka kya
Thanks a lot
Please tell me, from where do u buy this machine?🙏
Hi Geeta patel , I use Panasonic wet grinder. However, you can use any brand of your choice
Mam please 🙏 share & details about your idli cooker ,I am confuse to which brand i take for soft idli's .please share ,🙏🙏
@Ammu Srujan ,it is so nice to hear from you. I use an idli steamer which serves 3 purposes.The steamer comes with 3 idli plates (15 idli's), 1 dhokla plate and the vessel/ kadai to preapre sambar. I got this from a local store in Udupi,Karanataka.You can buy similar product in amazon: amzn.to/2fpnNER
@@hebbars.kitchen That's great... thank you 😊
What if l am not having this type of grinding machine?
Not necessary to use this grinder. Just experiment with what you have. Blender could work out well too
What wet grinder are you using? Looks good!
@Lakshmi K panasonic wet grinder..
Looks so delicious ❤️
Can I use regular basmati rice? Will the ratio change?
Yes you can
which machine is used to grind batter can i order it from amazon? please tell me the machine name
@@jayb6180 panasonic wet grinder
😊thanks 😊 I'll reply tomorrow 1ce i try to make the soft idli 😊
Perfect recipe, thank u madam 😊
I made Perfect idli n dosa with this recipe.😊
Hi so nice tips thank you .Apne koun si company ka grinder use Karte ho
oka worst fellow chesina idly tinnatarwatha idly merda verakty vachaindi.
but malli ippudu meelagey try chestam tq
Idli rice na use krke normal rice use krne se banega kya??