How to make Idli - A South Indian Recipe

[niharikaparikh]

i was using grinder in india, now we moved to usa . i tried yr receipe & idly came very nice , Thanks a lot .

[py18834]

Very nice..... But what about the flame ? Medium or low ? I kept the flame high last time and in 10 mins the water evaporated completely. Today i am trying with medium flame. Please correct if i am wrong.

[SittinOnDaToilet]

Dam, that idli at 0:01 was so boss

[Shellie021]

Did I miss the Fenugreek? This sounds wonderful.

[ramavtaragrawal48]

:-)

[TejasM14]

Holy cow, that looks AMAZING! I miss my mom and her food, :(

[ankitchinnuu]

I eat idlis every day :) iam south indian

[kubraelyas1]

does the parboiled rice mean idli rice that we can buy from Indian stores? I had once used the raw rice, and it was alright! this cream of rice....where can we buy this from?



[MrRazorblood]

very boring i must say, please try to make your vidz less boring next time. I was practically sleeping away while watching this.

[PritiMehta1]

can we use rice instead of cream of rice? Using 3 cups of rice to one cup urad dal? Also what is the point of soaking methi with the urad dal? I don't get the nice fermentation....idlis do not come off soft?

[SonaliDhiraj]

What grinder are you using for this receipe.

Whenever I have tried making idlis or dosas my blender dies on me.

[sonusonu20]

wait about 5 minutes b4 u take em out and use silicone spatula ,your idali gonna come out very clear..............yeah

[simarjitmathoan]

Hi, i dont have this stand is there any other way to make idli...????

[ShowMeTheCurry]

@simarjitmathoan : You can use stainless steel bowls(katoris) and place them on an upside-down thali/plate or anything else you can perch up and place the katoris on. This will work but you will have to be innovative about the contraption and it just might be easier to buy the idli stand...

[souldreamer17]

I LOVE idli! Thanks so much for the recipe. Great video :)

[aratikush]

@larry45tko,

you can find the idli stand in walmart :).

[miley041]

what do u mean by cream of rice????????

[ShowMeTheCurry]

@miley041

It is parboiled rice that has been ground coarsely.

[larry45tko]

@showmecurry oh.

well if i make it in a cooker how many degrees do i set it to?

[ShowMeTheCurry]

@larry45tko : Sorry, our cooker does not have degrees :(

[larry45tko]

@showmecurry i dont hav those special idili pans and only one of them so can i make them in the oven? if so how long and how many degrees?? plez answer soon enybody.

[ShowMeTheCurry]

@larry45tko : Unfortunately, these cannot be baked :(

[seahag1967]

I have gained a new appreciation for this dish. I had no idea of the process. For you two fabulous ladies it may be second nature but for someone like me...well, let's say I will have my husband give it a try!

[Snowysharvary]

y do u use cooked rice?

[ShowMeTheCurry]

@Snowysharvary : The cooked rice gives additional softness to the idlis.

[soumitra14]

wouldn't adding the salt after immediately after grinding interfere with the fermentation? I quite like the idea of adding cooked rice... will definitely try the next time ... My grandmom usually added some poha... :)

[ShowMeTheCurry]

@soumitra14

No, we have not had any problems adding salt and fermenting.

[iinaaiin]

I soaked the urad dhal and it went all foamy and there's this smell that it creates.... Is it suppose to be like that?

[ShowMeTheCurry]

@iinaaiin

If you soak the daal for too long, it does start to smell....soak for no longer than 6-8 hours. Urad daal can be soaked in as little as 1 hour.

[baidhyaju]

I am so sorry to say that ,I feel your video have low volume.please could you manage for little bit volume high. Thank you.Other things very good.

[ShowMeTheCurry]

@baidhyaju

Sorry you are having trouble hearing us. We have since improved our sound equipment so hopefully you will be able to hear our newer videos better :).

[rajavar01]

@ShowMeTheCurry Hi is the idli rava a substitute for rice?and is it the same as semolina?

[ShowMeTheCurry]

@rajavar01

Idli rava or rawa is coarsely powdered parboiled rice. It is different from sooji (suji) or semolina, which is a wheat product.

[brindhakarthi]

HI..Can u plz tell whether we can use blender to grind idly paste.. ? or indian make only required...if so plz suggest some blender brand....

[ShowMeTheCurry]

@brindhakarthi

To do heavy duty grinding, look for a blender with high wattage. You can also search online for Indian grinders or "mixie". They work well. Some brands are Sumeet, Premier, etc.

[brindhakarthi]

HI..Can u plz tell whether we can use blender to grind idly paste.. ? or indian make only required...

[iliketruth]

Very very boring video.

[baabahoobaby]

DO U GUYS KNOW THAT UR VIDEO ALWAYS HAVE VERY LOW VOLUME...DO SOMETHING ABT IT!

[ShowMeTheCurry]

@baabahoobaby

Sorry you are having trouble hearing us. We have since updated our sound equipment. so our newer videos should be fine.

[brindhakarthi]

hi..Can u plz suggest what kind of blender we need to use to make idly paste...indian make or juicer is enough?

[bloodyhell50]

since when did your videos have adverts?

[Esperanza38]

Love idly i tried to do but not come well looked so easy tohow you guys cooked.

[msannatsem]

can you make cream of rice yourself? if so, how?

[maniacram]

Why don't u add the water and salt before letting it ferment? that would be a more logical way to incorporate it properly

[ShowMeTheCurry]

@maniacram: The amount increases and not the same amount everytime so hard to predict.... hence it's easier to add later.

[deeno]

@maniacram If you add the salt before letting it ferment, it slows, and sometimes stops completely, the fermentation process. Also, like they said, you need to adjust the water at the end, not add it to completion.

[maniacram]

@deeno as far as i know here in south india, they add salt to the freshly ground idli batter and mix it in before they let it ferment. Adding salt speeds up the fermentation process helping it to sour faster. Not the other way around.

[rajavar01]

@maniacram if u add salt intially :before fermenting it will slow down the process

[hijklmnop36]

i live inj oradan..cani use basmati rice.i dont get any india itemhere

[ShowMeTheCurry]

@hijklmnop36 : Yes, you can.

[hijklmnop36]

@ShowMeTheCurry wat proportion to use urad dal and basmatrice

[desidol22]

@hijklmnop36

you don't even have to use indian rice, you can use any white rice :]

[hydmanama]

hi what is the purpose of adding cooked rice

[ShowMeTheCurry]

@hydmanama : The cooked rice makes them softer :)

[dollarshello]

hey i follow ur recipes often,,smhow th idlis i made,, turned out,, moist

there were no air pockets,, nt fluffy and soft,, if u know wht i mean ..cn u help ,,plz

[ShowMeTheCurry]

@dollarshello : Looks like the batter did not ferment. :(

Put it in a warm place and give it about 6-8 hours to rise and ferment.

[enerlore]

Thanks for video

[shailshri]

Thanks for this video!

1) Can i use Idli Rice? What proportion would you recommend for it to match the same recipe.

2) Can i make batter in Food processor? When i use the blender it takes too much water to grind!! Also i use Idli rice so i have to grind the lentils and rice both! I am not such a big fan of idli rava, cause then the idli texture becomes grainy(as rava is not ground), But if I am unable to make idlis with Idli rice then i'll have to consider using idli rava!!! cause i love Idli:)

[ShowMeTheCurry]

@shailshri

If you use idli rice, the proportion is the same. Unfortunately, you cannot use a food processor as it does not grind finely. You may have to invest in a new blender (mixie) with a powerful motor to be able to grind the batter. If you do not like the grainy texture, you could always grind the idli rawa a little bit after its been soaked.

[Vaibik]

My Idli was good. A little hard as the batter didn't get enough time for fermentation. But not too hard. The texture was not so perfect, again, due to not-so-perfect-fermentation, but it was good, nevertheless.

Thanks again.

[Vaibik]

Hi! Day before y'day was Rava Idli day. Tomorrow is Plain Idli day. I heard the batter could be kept for 3 hours (with some ENO) and that's enough. Is this fine?

Another question, what is Idli Rava? (sorry if I sound dumb, but I am a boy who likes/has to cook ;) living in a place where there are almost no Indians).

I thought to put some semolina in my batter. How about that? Will it spoil?

I liked your protein rich (2:1) batter with methi seeds. But why to add cooked rice? Many Q's. :P

-Vaibhav

[ShowMeTheCurry]

@Vaibik

The texture you get from fermented batter is noticeably different than using ENO (for traditional idlis). Idli Rava is powdered parboiled rice (saves you the grinding step). It is different than the rava you use for Rava Idli. This is semolina or sooji. You should not put semolina in your traditional idli batter. The cooked rice gives the idli a softer texture but it is not necessary to add it in. The idli will still be soft.

[Vaibik]

@ShowMeTheCurry

Hi, thanks for the reply.

I already added sooji. :( Let's see how it works out.

Regarding Idli Rava. as I understood after little research, is semolina of rice. The normal sooji is semolina of wheat. Here in supermarkets semolina of corn is also available. So I suppose Idli Rava (matching with your reply as well) is semolina of rice.

I've left my batter inside pre-heat oven and now 'll see if it's fermented or not. If not, I'll put some hot water(2:1)oil and ENO. My sis' tip.

[XXhopefulXX112]

I have two questions. if you do not have the molds for the idili what can you do for subsitution?

I want to make the easiest way but can not find the molds! And Please tell please how make idili the easiest possible way!

[ShowMeTheCurry]

@XXhopefulXX112

Some ppl have small stainless steel bowls. You can steam them individually like that or use a dish that has a little depth or pan. Cut them into pieces after steaming.

[algebra110]

Indian raised in america has indian accent.So let her not have a put on accent.I have a nice indian accent and I am proud of it,,,,

[neurocosm]

Hey! you switched places for a minute! :) Haha!

[26150375]

actually what is this how we eat!!

[rags1is1gags]

@26150375 it is a typical south indian breakfast dish.. u should try it with sambar (another dish and it is great with idli)

[AthmanAKS]

I love all ur receipies....put more South Indian dishes :-)

I have a Q....my mom's receipe for idli batter is 4 cups of rice, 1 cup of urad dall.....here u have 2 : 1 ratio....is that bcos u have added idli rava?

[ShowMeTheCurry]

@AthmanAKS

Almost every household has a different ratio for idli :). We like our idli to be a little more protein rich so we use a 2:1 ratio.

[swarna121]

Can we use urad flour insteed of urad splits?If anybody has tried idlis with Idli rawa & urad flour plz tell me the proportion & the process coz I doubt with urad floue batter will fremant...

[ShowMeTheCurry]

@swarna121 : Honestly, we have never tried it but if any of the viewers have, hopefully they will pitch in and help out :)

[spalover24x7]

is idli rava different than idli flour? I got idli flour by mistake and when i was washing it, it never settled down and started making bubbles. Is it ready made mixture? Do I need to soak in that case? Its not the instant one for sure. Thanks for your reply in advance.

[nangan84]

I made idlis y'day and they turned out well. But the top of the idlis was blistered, is it bcz the stove was little high for the 15 mins?

[nangan84]

i have a q, is it 15 minutes after the water in the stockpot/pressure cooker boils? or how is the 15 minute timer calculated?

[ShowMeTheCurry]

@nangan84

The water should be boiling before you place the idli rack inside the pot. The 15 mins starts as soon as you put the idlis in and cover the pot.

[nangan84]

@ShowMeTheCurry

Thanks for the quick reply...i'll try it today and let you know how it turned out!

[algebra110]

anuja can talk in normal accent

[bikkandbee]

@algebra110 Anuja speaks fine.....very clear diction and accent too.....why are u an american born indian with the fake american accent that sounds indian or are u plain jealous of others thriving?This is a food show...keep ur comments within limits and also related to food. Thanks.

[TheCoolrrr]

thanks. It came out good.I tried with Deep brand idli rava.

[absfreakaditi]

Thanks for the Idlee recipe. Which Idlee rava brand do you use? The rava I bought from Indian store soaks the water immediately 'soon as I put water in it and it raises soo much if u soak it overnight..Plz. let me know which Idlee rava brand you used.

Thanks

[ShowMeTheCurry]

We have never had bad luck with Idli Rava, we have always just picked up any one...sorry...not much help...

:(

[absfreakaditi]

I followed the exact same recipe, but my Idlees did not form good. I could not make the dosas out of the batter either. I am pretty sure the Idlee rava I am using is the culprit. My 2 yr old loves them. I bought a big packet of this Sugam brand of rava of $4.99 and never had luck with Idlees.

:-(

[ShowMeTheCurry]

Sorry to hear that. Some of the brands that we have seen are Nirav, Laxmi, Swad and Ruchi.

[absfreakaditi]

Thanks..I am going to throw away (yes, I am that mad ) the rava and going to try with a small packet of Laxmi brand.

Thanks again..

[RAINDROP2427]

@absfreakaditi hi, try not to mix the mixture after it gets fermented.. with the upper layer make ur idlis n rest use for dosa.. also make sure u use the right ratio for rava n dal.....try making a plain parantha on ur tava or dosa pan before making dosa it will come really well...all the best

[paru60]

@absfreakaditi

Hello Aditi, Try this 1 cup of Urad Dal, 2 cups of Long grain rice, soak seperately. 1 cup of dry Poha ( wash and soak in rice just 10 minutes before grinding.). I grind my urad in Stone grinder, it makes a big difference.

[Morrigayne]

@absfreakaditi

i think some of these have raising agents in them, i saw that in some flours in the asian market where i buy my things, so check the ingredients. Sometimes there is written raising agents, sometimes just sodium carbonate or such things.

This is more common in markets in europe and america because everything has to go fast and uncomplicated, so the fast raising flours are made for immediately use

[userss00]

wonderful-came out perfect! thanks for this tutorial

[eekclareby108]

what is cream of rice?  I live in a western country

[ShowMeTheCurry]

It is parboiled rice that has been roughly powdered.

[door32gangsta]

e.............................­.....

[pusphalatha4]

thank u, this is my first time , using presure cooker for make idle,

[rupachef]

first of all thanks a ton to show this recipe, But can you please let me know what is parboiled rice? Thanks in advance

[ShowMeTheCurry]

Parboiled rice is available at most Indian grocery stores. It has been partly cooked and dried again.

[edavedav]

wer do u get the non stic idli stands .i would luv to buy them.or do u sell them?

[ShowMeTheCurry]

We have a Kitchen Store on our website that has the non-stick idli stands. Shipping/handling to anywhere in the continental US is free.

ShowMeTheCurry (dot) com/catalog

[giuligris]

Hallo! My little (adopted) boy from Bangalore kept talking about "idlis" and I finally found the recipe and I'm so excited! Here in Italy I found all ingredients except for "idli rava". What is it exactly? Is it raw ground rice ? Can I make it myself (with a blender)?

[ShowMeTheCurry]

Idli Rava is roughly ground parboiled rice. If you cannot find it, you can soak parboiled rice and grind it as you do with the daal.. Unless you have a special grinder, grinding dry rice does not work well. Hope you are able to make the idlis for your son :).

[giuligris]

Thank you very much for your extra advice! Tomorrow I'll get the parboiled rice and I'll let you know!

[jothikasuriya]

thank u curry!!!its very useful..

[jothikasuriya]

thank u curry!!!its very useful

[Tricolino]

wonderful!!!!

[jai82leo]

Hey,

I used to make the batter back in India, but in US, i have a 14-speed Oster blender. Will this work for the method you have shown for the idly batter?

[ShowMeTheCurry]

It is not the speeds but the watts that determines the power of a blender. Mostly the blenders work...for some you have to blend a little longer, but please make sure you do not overwork the motor or else it will burn (blend for a minute and stop and allow the motor to cool down).

Good Luck:)

[sanyuktagour]

hi,

If i dont have idli rava..pls tel me the proportion for raw rice and urad dal...

pls show an video on this...the proportion...of rice to dal..

[sunayverma]

Mine idlies are not white.(I am using blue ribbon rice.)and bit sticky.

Thanks for the tips

[Jeffieboi]

I haven't really heard of many of these ingredients, but it looked delicious. What does Idli taste like exactly?

[77elmst]

Do you need to soak the Idli ravaa overnight also along with udad dal?

[ShowMeTheCurry]

Idli rava is basically parboiled rice so yes, we do soak it.

[sunayverma]

I microwave the left over idlies but it doesnt come up so soft.pls help me warm it fresh the left over ones.

thanks for the tips....

[ShowMeTheCurry]

Take a paper towel, put it under water and squeeze it gently (do not remove all the water) and wrap the idlis in it and heat.

The same application works great for rice as well.

[TooLooseLeTrek]

Wait a minute...at 5:04, the dough is made and left over night, and you say you will deal with it "tomorrow," the scene fades (obviously cutting to the next day) and there you are, wearing the same clothes. What's up with THAT?

[ShowMeTheCurry]

We are super efficient! :) We already had a batch that was started the day before so that we could show it all at once.

[userss00]

u aint sherlock holmes-so dnt bother

[mhanmathan]

hi dear thank you for your tips. how do i ferment the better in microwave. tell me clearly.

[ShowMeTheCurry]

You cannot ferment batter in the microwave. With a conventional oven, you can turn it on to warm it up and then turn it off. You can put your batter in the warm oven for faster fermentation.

[pakhans]

Adding Salt delays fermentation. dont you think so???/

[ShowMeTheCurry]

No, the batter ferments just fine.

[chirpysang]

thanks hetal and anuja...lovely recepie..

can make it also with soed rice n dal overnight..as well ur idli rava..in the end i tot it had become lil loose atta for the idlis to be made.. normally i dont put water in the end before porin them in the idli mould.. cos the idlis are not fluffier and its also thinner.....but just my opinion..:)anyways u guys are just amazin..gr8 way of showing ur recepies...funny as well in between..keep up the good wrk..

[AJ9211]

one of my faves! so what do you do to left over idlis?

I'll share with u all what I do, warm them up a bit in microwave and then like you add vaghar/tadka (roasted mustard seeds etc) to dhokla you do the same to idlis. alt cut into quarts or small pieces and add to a vaghar/tadka - its delicious.

as a snack I also slice half horizontally and then into quarts (depending on how thick they r) and then I toast under a grill till light brown and crispy - delicious with chutneys and sauces or on own

[ShowMeTheCurry]

We do something similar...except add spices to give it a kick!

[chadsexinton]

SO MANY INGREDIENTS

[gaurisachin]

You can soak rice overnight and use it instead of idali rava.

[debzere]

I have a question. How does the idli batter ferment? Is there yeast in it? Or is it just a natural process of leaving it alone in a warm place. Thanks

[ShowMeTheCurry]

There is no yeast in the batter. Leaving it in a warm place causes the fermentation.

[Marisol1955]

Does anyone know where I can find the ingredients for the recipes after I have watched the videos please!!

[ShowMeTheCurry]

You can find all of these ingredients at any Indian/Pakistani grocery store.

[ShowMeTheCurry]

In this recipe, Semolina will yield mushy idlis.  Try it with our Rava idli recipe - it will work out better.

[ShowMeTheCurry]

If you want to use Semolina, try our Rava idli recipe. Idli rava is crushed parboiled rice whereas Semolina (sooji) is cream of wheat.

[BillGunk]

i have heard of rava but what is idli rava?

[ShowMeTheCurry]

Plain rava is another name for semolina (aka cream of wheat, sooji). Idli rava is ground par-boiled rice.

[BillGunk]

Thank you guys, your recipes are the best, i love you both

[aarushireddy]

thanks a lot for the tips...

i actually still have a doubt

for how many days can we keep the batter frozen?

and that should be after fermentation right?

[ShowMeTheCurry]

You can freeze the batter for 3-4 months. When defrosting, you can leave it out on the counter for a few hours or use the defrost button on your microwave. Yes, you have to ferment it first before freezing.

[anyanvikru]

Pl don't spoil the taste of south indian food with ur preparation style

[wanttobestar]

Thanks for learning and making them.But Looks like the idly rava need not be soaked.I add them directly into the urad daal paste.

[userss00]

next time dnt drive a car bcz u willmiss out the taste of riding a bullock cart

[therealoracle]

Are these sweet or salty? They look very good but i can't figure out the taste just by looking at them. And wuts the texture like? Is it like a creamy spongy texture?

[ShowMeTheCurry]

Idlis are soft and spongy. They have a little salt in them but are not salty. They don't have too much flavor on their own but taste great with chutney or sambar (a type of lentil/veg soup).

[bestDLshow]

pleaze can you show us how to make chola pleaze

[ShowMeTheCurry]

Check out our Chole a la Easy recipe here on YouTube

[Idaretosay]

Ymmm...Hi Hetal and Anuaja,

Hope you doing well ladies. Well I have a question for you girls..When you dont have that metal stand then how can one make this?

Would love to kno.

Thanks for sharing and Gid Bless you...smiles.

[ShowMeTheCurry]

Check out our video for Sooji (Suji) Dhokla. We show how to steam without using the fancy stand.

[AJ9211]

we only have one stand and many mouths so to put them on in one go, we have a pot on each hob, we use steel plates/ cups/ bowls/ chutney bowls (the really small kind which r used to serve sauces/chutneys) its all about improvisation, let your mind go free and think outside the box - but also in a logical manner i.e. think that some plastics will melt but some dont. etc. just remember to grease if not using non-stick materials.

[muthushiv]

I hate you! I am hungry now and it is cold outside! mummy....

[ping2kiccho]

Is IdlyRavva same as ground rice?

[ShowMeTheCurry]

Yes, it is creeam of Rice (cut rice). It is small grains, almost powder but not quite that smooth.

It is available at most Indian and South Asian Grocery stores.

[ping2kiccho]

Thank You...

[PING2SAM]

I have tried it today and it turned out very soft and tasted good... Thank You...

[dcunhaz]

Great! Cant wait to try it. Can you also show us how to make dosa. Another thing you showed us how to make sprouted mung beans - show us some ways to cook it like a salad or curry

[ShowMeTheCurry]

We have a recipe for 'Sprouted Mung Curry'. You can check out our website or our channel on YouTube.

We will be doing a few more recipes soon. Stay tuned:-)

[felic70]

ooo they look so yummy

[saraconnar]

wow! looks so soft! i have a question though - what is idli rava? is it the idli rice that is available in the south indian general stores?

[impriya1984]

The fenugreek is added for health reasons. It cools ur body. If this fenugreek is added to dosa batter,it gives that nice brown colour to ur cooked dosa's.

[abymathew]

why do you add methi (fenugreek)? Just curious.

[ping2kiccho]

It helps to smoothen the idli's.You can Use it while making Dosa's too....

[choco33333333]

it looks yummy

[Vampira86]

looks very good :)

[choowee]

very interesting