Vahchef you're amazing,always coming to the rescue of ppl who love good food...I have made this recipe 6-7 times, I'll follow it throughout my life, today my idlis came so perfect I just had to thank you.🙏🙏🙏🙏
It's always a pleasure to watch you cook! everything I tried from your recipes turned out to be delicious! I am sure it is not just the recipe, it's the good energy I put when trying to reproduce your work! THANK YOU!
Dear Chef anna, I tried your recipe. Made batter for the first time in my life and it was fantastic. It was melt-in- the mouth idlis . Thank you. Yours are the invisible taste and traditions on our dinner tables.
The batter turned out to the superb perfect I mean its almost winter although not very cold but it still doubled I think it should definitely triple in summers and it is very fluffy and the idli's made are super soft
Thank u soooo....much Mr.Vahchef. With this proportion i tried making idlis..believe me, it was the best idlis i ever had in my life. Thanks a million.
Very cheerful person love watching you cook and enjoy the food you cooked i always cook what you cooked but while eating im always eating alone because im a lonely mom
Hello Sanjay. How are you doing? Keep up the good work. Went to Patel brothers groceries and found Ponni white rice and Ponni parboiled rice but did not get ponni idli rice. should I use ponni parboiled rice. also I am using yogurt feature in instant pot to ferment. how many hours is best for fermentation?
Ok I’m going to have to make some Dosa. Looks like they came out perfect. If you use a non-stick pan you don’t need oil to cook them? When the batter is well fermented should you store what you don’t use in the refrigerator?
you were so missed. The way you put life into ur recipes shows your passion for cooking. Welcome back chef. Your contribution in our simple Indian kitchens is humongous. Please don't disappear again.
Hi Sir. I love ur recipes and ur cheerful style of hosting :) I tried making this batter last night but it has not gotten fermented well. I used normal rice and broken udad daal. Is that the reason why it didn't work out? Should I let the batter and wait for it to get fermented? Plz reply! Thnx
Humour, simple recipes, charm & excellent presentation. I repeat you are a true artist. We wish you had a restaurant in Delhi. We would surely be eating there every week. Thanks for your cheerful cooking.
Dear Chef, u not only present ur recipes so mouth watering, but u also make me laugh through. That's how a human being should be. Great. Happy Cooking.
We love you and your wife so much sir,both of your recepies are really mouthwatering,Nd delicious.yenno teliyani dishes mee video's choosi chesukuntaanu sir nenu.excellent ga vastaayi.this credit goes to both of you sir.god bless you and your family.
Hi sir...we follow ur videos for 2 generations...my dad and I follow ur recipes...if the proportions are right we get the authentic taste all the time..I live in New Zealand and I tried this batter recipe...heated oven to 120 and then kept in light mode but the batter only rose little...it wasnt rising 3 times like u said...what can we do?
Thank you so much i am a big fan of yours o wach all your prasantations thanks for all yr suport i will make these and gv to my srilankan friends .god bless you
Love the way you enjoy eating food and your passion for cooking. I have learned so many recipes seeing your videos. Learned basic cooking techniques. You really inspired me and my husband and my older son whose is 12. Cant thank you enough !!! Long live Chef !!!! God bless you and your family and the generations !!! Love you Chef and your passion!! Thank you so much P.s :- the way you enjoy food is mouth watering and you make me hungry and i am on diet 😡
@@vahrehvah wow i got a response from you... yayyy you made my day !!!! Yes, my son would be Super happy. Will let him know. He was watching your Palak panner Video several times when he was 3 yrs old and one day he made it(not on the stove but mixed everything in a pan) actually it came out so yummy Chef.. I did upload his video in TH-cam "Srihan cooking" 3 yr old making ... you have inspired him. Thank you !!! he learned how to boil pasta to al dante. He cooks his own pasta now. Thank you so much !!! Happy to see you back !!!
What If I grinding in a wet grinder , do I need too make it into a fine corse Paste or leave a little bit granules types because for idli we need those air gaps to puff up right ...
Should the batter be fine or coarse? Usually for idli the dal is ground to a fine paste and rice is like rava? Can you clarify....for this batter coarse or fine?
My granny made idli n dosas withsame batter... thin dosa, thick dosa n idlis... she died 6 mths ago...learnt to cook from her... happy to see u lose weight, hairline growing n charming as ever...grt tips...nice method...keep going...
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Next Recipe - Poori for pani poori - Golgappa
Mon-Tue-Wed - Vegetarian
Thur-Fri-sat -Non Veg
Sunday - God Knows Whats cooking
@sudheer kaveri i swear it
tomorrow telangana chicken curry for weddings have fun cooking
Sir plz upload aata panipuri recipe.
Sir, I have a doubt, if soaked in the morning and grinded in the evening, Should The Batter be kept in Fridge for the whole night??
Love seeing u back....i'll try it...Can u please share the recipe of Gun powder that u were eating..love from Sydney
Vahchef you're amazing,always coming to the rescue of ppl who love good food...I have made this recipe 6-7 times, I'll follow it throughout my life, today my idlis came so perfect I just had to thank you.🙏🙏🙏🙏
So happy to see you back with your charm Chef, VahrehVah
hey my friend yes i am back in full swing
ya happy for sanjay, am yr big fan lil boy(cooking ,shooking)
Omg , you both are my fav chefs on the internet 😁
Both of you are my favourite You Tube Chefs
Thats very good gesture from you brother.
It's always a pleasure to watch you cook! everything I tried from your recipes turned out to be delicious! I am sure it is not just the recipe, it's the good energy I put when trying to reproduce your work! THANK YOU!
loved your passion of cooking and tasting your own cooking with so much joy. Thank you for the recipe
Dear Chef anna, I tried your recipe. Made batter for the first time in my life and it was fantastic. It was melt-in- the mouth idlis . Thank you. Yours are the invisible taste and traditions on our dinner tables.
wow! look forward to make my own too
The batter turned out to the superb perfect I mean its almost winter although not very cold but it still doubled I think it should definitely triple in summers and it is very fluffy and the idli's made are super soft
just mouth watering....and the way u enjoyed ur food and have...just superb....looking for more such receipe....really it's vah 're vah
Wow, best idli recipe ever. Just made some, and it's the best my idlis have ever come out.
Amazing recipe I have tried it superb tips thank you so much god bless you with the best
Soya bean does work for extra rise in the batter. Thanks 🙏 Vah chef for sharing this recipe. I follow it and the dosas come out good
Thank u soooo....much Mr.Vahchef. With this proportion i tried making idlis..believe me, it was the best idlis i ever had in my life. Thanks a million.
Thank you have fun cooking
Hi ,
I tried this batter and it worked.
Gr8..
It was really awesome with gunpowder (as per ur recipe) and ghee. What a combination!!! Too good..
Very cheerful person love watching you cook and enjoy the food you cooked i always cook what you cooked but while eating im always eating alone because im a lonely mom
I love it...my kid likes that I can make both idlys and dosas
Without soaking rice and urad dal separately. Good recipe. Will try it. Thanks
what is the difference in using ponni rice and regular just idli rava(Rice only). i like this recipe. new twist is soy beans . Thank you for posting.
Yes.my vah chef is back as a coo"King"😘😘😘😘
Wow coo king happy cooking
Hello Sanjay. How are you doing? Keep up the good work. Went to Patel brothers groceries and found Ponni white rice and Ponni parboiled rice but did not get ponni idli rice. should I use ponni parboiled rice. also I am using yogurt feature in instant pot to ferment. how many hours is best for fermentation?
Wow, thank you for sharing this video. I always wanted the correct method for this two in one batter.👍 I will try out definitely.☺️
Ok I’m going to have to make some Dosa. Looks like they came out perfect. If you use a non-stick pan you don’t need oil to cook them? When the batter is well fermented should you store what you don’t use in the refrigerator?
Awesome dear..till date i thought i was making the best idlis...untill now..never new this method to make idlis
you were so missed. The way you put life into ur recipes shows your passion for cooking. Welcome back chef. Your contribution in our simple Indian kitchens is humongous. Please don't disappear again.
Hi Sir. I love ur recipes and ur cheerful style of hosting :)
I tried making this batter last night but it has not gotten fermented well. I used normal rice and broken udad daal. Is that the reason why it didn't work out? Should I let the batter and wait for it to get fermented? Plz reply! Thnx
Yesss!!! vah chef is back🧚♀️🧚♀️🧚♀️🧚♀️🧚♀️
Very useful recipe...Southindian dishes ki wajah se hi aap mere fav chef ho😊
please share it with friends
Humour, simple recipes, charm & excellent presentation. I repeat you are a true artist. We wish you had a restaurant in Delhi. We would surely be eating there every week. Thanks for your cheerful cooking.
thank you happy cooking and nice of you to put it so nice
Dear Chef, u not only present ur recipes so mouth watering, but u also make me laugh through. That's how a human being should be. Great. Happy Cooking.
Vahchef you r the 1st popular indian chef in youtube you are the legend and i have learned many things from you i am very happy to c u back.
I am very happy to be back and I am so excited to be cooking for you all happy cooking
Best batter I have tried till now.. Thank you chef
I tried this really idlies were so soft...n spongy ..
.thank u Vahsehf...ji..God bless u..🙏🙏
thanks Nalini happy cooking
Thanks annayya... This recipe will be more helpful to busy people who rush to jobs and have no time to do many breakfast items. 😊😋
Thank you have a great day
very happy to see you i always learnt a lot from your videos
what's in ur hands? 🤗
Nothing like watching your show chef. With love from Kuala Lumpur Malaysia
Never knew soya bean helps in fermentation ...thq for the tip chef
love from Israel 💕 thank you Chef 🧑🍳 🙏
very nice video
thanks for sharing , big like
Thank you Alia
Thank you Sir!
It turned out well! My first time
Cannot wait to try this.. used to add rice flakes and methi Dana but have never tried adding soyabean.. thank you for sharing the recipe chef
please try very little soya bean
I'll use the exact same amounts
I like you and your recipes chef , I’m your follower from Morocco 🇲🇦. 👍 Most of your recipes are successful 👍. Keep it up.
I have to put these ingredients in a french blender or not ? thank you for answer
🔥🔥🔥 you are too good but sorry you forgot to tell how many minutes the idly gets cooked perfectly
It's good to see u sir,u r truely a great chef,I see ur videos and I have tried many of it,which has really come out well,thank u.
Hallo vahchef
I tried it today,idli is so soft and fluffy.
Thanks.
Happy cooking my friend
Very good idils n dosas. As usual u r inspirational. Thanks a lot bro
Giving mouth watering recipes whenever I used to watch your cooking.....
Excellent and clear instruction, hope it works for me!
Whole of India n the world ur the best chef lvu
We love you and your wife so much sir,both of your recepies are really mouthwatering,Nd delicious.yenno teliyani dishes mee video's choosi chesukuntaanu sir nenu.excellent ga vastaayi.this credit goes to both of you sir.god bless you and your family.
You both are super, recipe's also super easy 😋 tasty 👍👍👌👌👌👌👌
Love cooking... ur one of the reasons!!
Hi sir...we follow ur videos for 2 generations...my dad and I follow ur recipes...if the proportions are right we get the authentic taste all the time..I live in New Zealand and I tried this batter recipe...heated oven to 120 and then kept in light mode but the batter only rose little...it wasnt rising 3 times like u said...what can we do?
Thanks for sharing this video.i would like to ask that do we have to soak all the ingredients together or separately pl inform
Thank you so much i am a big fan of yours o wach all your prasantations thanks for all yr suport i will make these and gv to my srilankan friends .god bless you
Tqqqq so much sir I was eagerly waited for Tis recepi
Love the way you enjoy eating food and your passion for cooking. I have learned so many recipes seeing your videos. Learned basic cooking techniques. You really inspired me and my husband and my older son whose is 12.
Cant thank you enough !!! Long live Chef !!!! God bless you and your family and the generations !!!
Love you Chef and your passion!!
Thank you so much
P.s :- the way you enjoy food is mouth watering and you make me hungry and i am on diet 😡
Please give my regards to your son and thank you for all the kind words and I pray for the blessings for your family
@@vahrehvah wow i got a response from you... yayyy you made my day !!!!
Yes, my son would be Super happy. Will let him know. He was watching your Palak panner Video several times when he was 3 yrs old and one day he made it(not on the stove but mixed everything in a pan) actually it came out so yummy Chef..
I did upload his video in TH-cam "Srihan cooking" 3 yr old making ... you have inspired him. Thank you !!!
he learned how to boil pasta to al dante. He cooks his own pasta now.
Thank you so much !!! Happy to see you back !!!
Good to have you back... welcome back...can you please tell how long should we grind the batter if we are using wet grinder.
Very nice bro.keep it up God bless u.😇😇
Thanks your very nice racepie
Hi. I was wondering if we could use the MTR rava dosa to make idli please? Warm regards Ajain Singapore
This recipe is excellent no words
Good one my dear sanjay garu I too prepare the same method nice one but I dont add soya beans
Add it and see a small difference you'll enjoy it and wish you the best to your kitchen show's
vahreh vah chef amazing
Awesome awesome 👏🏼👏🏼👏🏼Looks so yummm,, how many minutes do we need to steam the idles
8 to 10 minutes is good
Thanks for your receipe
Thanks for the basic home recipes and tricks🤩🤩🤩 wondering where were you hiding for quite some time🤔🤔🤔
hey iam back in full swing please share the recipe videos with your friends
Sure 😊👍 loved ur ted talk too.please come to Melbourne and do something in food please🤩
Vahchef is back with a boom
Yes I hope you're enjoying and happy cooking
What If I grinding in a wet grinder , do I need too make it into a fine corse Paste or leave a little bit granules types because for idli we need those air gaps to puff up right ...
Hi chef may I know how many minutes you take to stim the idli's n do you boil the water first before putting in the idli's. Pls do advise tq
Sir , grinding wet grinder me karani hai ya mixer grinder me.
What is better and why
Maashallah yes you are back Back with a bang May god bless you
do we have to stir the batter after fermentation for idli? or do we have to retain it for fluffiness...
Did you grind it with fine paste... you didn't mentioned....and consistency for both would be same or different
Great
Hi sir is it is really necessary to add soya seeds or else is there any alternate option or can we skip the soya seeds....pls gv me reply sir
Never get enough of watching this chef!
How much water needs to be added when grinding rice and when grinding dal?
nice n simple will try it sir
Can I grind rice and urad dhal together. The batter for idli should be soft or little coarse
Should the batter be fine or coarse? Usually for idli the dal is ground to a fine paste and rice is like rava? Can you clarify....for this batter coarse or fine?
Very nice chef👍
thank you happy cooking
Thank you for the tips you always share . Welcome back for more good recipes chef
yes lot of recipes in making please share it with friends
Chef how does dosa turns even golden color in the restaurant ... it’s so tempting
Plz share the secret
a fermented batter will give good color
Missed you but happy to see you now power packed comeback
What is the rice name in Telugu, where can we find them sir
Salem rice
I have tried this recipe this is so delicious and perfect 👌 Thanks Sir
Thank you Ankita
Wow!!! Your presentation.. Awesome 😋😋
Thank you very much Dr
Thank you for this receipe .
I live in us , I learn cooking from ur channel
Plz try some authentic pulao 's
Like mutton /lamb pulao
sure will make
Thanks for this recipe sir please prepare some cutchi dishes
Instead of soya bean n sago wat can be add can i add masoor dal
n i have only parboiled rice
Corn palak aur chicken potato cutlets sikhaY i love ur recipes..
yes will do
Hello Chef, where you stay in Hyd, when I come to Hyd., I can visit you and learn Dosa making.....wishing 😄😄😍💮
Good recipe..
Can we use puffed soyabean which we use as vegetable?
My granny made idli n dosas withsame batter... thin dosa, thick dosa n idlis... she died 6 mths ago...learnt to cook from her... happy to see u lose weight, hairline growing n charming as ever...grt tips...nice method...keep going...
yes loving grannys recipes happy cooking
Have to soak all together tat is rice,dal,sabudana or seperately soak them
Dear Chef, what if I don't have ponni rice....can I use idli rice....
S u can
also please show the chutney recipe with which you are enjoying these idli dosas
yes i will do next time
How long do we steam the idli?? Can we use other daal like lentil and moong daal instead of urad daal? Thank you 🙏
@vahchef
👥 Nice..... I like used of Traditional pot and leafs.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍
happy cooking
You didnt show what you use to grind and how you grind and how the thickness should be 🤔