Idlis are my favourite too... idlis made with the ready-made batter become very pasty, I like idlis which have a soft granule texture.....And now with a lot of time at my disposal due to lock-down I am going to try making idli batter the way you have shown...Thank you so much for this video... My husband and I, we both are your fans.. he is a foodie and he has tried out making many of your recipes
You are my online sasuma my husband is Tulu and I am Maharashtrian he loves idlis a lot. I will try this method I hope it turns out well. Thank you so much for exact measures and nice explanation. I also tried ur rava dosa and chutney recipe it turned out so well my mom loved it.
Since last few years idlis were not coming out spongy. Followed your tips like batter consistency, ratio of rice n dal. Got the desired fluffiness. Thanks.
Just had lunch of idli sambar - both your recipes..YUMMY.. the idlis were soft and grainy and the sambar (dry roast masalas) was great too.. thank you for sharing tips to get best results.. I ate mine with ghee n molgapodi..do you have a recipe for the podi?
In your 4 recipes in one batter you told 4 cup idli rice and one cup udad dal. In this you said 2 cup rice and one cup udad dal. So I am confused regarding proportion. Please reply.I love your recipes and the way you explain. Thanks.
Amma, I like this idli recipe very much. I would like to make this weekend and share feedback. I have never got it right and like to try yours, as you have explained so well. I have a doubt, please clarify. For mixie, you have mentioned measurements as 2 cups idli rice /raw rice and 1 cup urid dal. For wet grinder, you have given measures as 2 cup idli rice, 1 Cup raw Rice and 1 cup urid dal. I am using 250ml as 1 Cup measure. Please let me know for the grinder measures to grind 2 cup idli rice and 1 Cup raw rice, how many minutes I have to grind together and how many cups of water I have to use. for mixie measure, to grind 2 cups of idli rice/raw rice, how many cups of water I have to use and how long to grind. I am eagerly waiting for your answers amma to try this idli recipe. Thank you
In grinder, you have to grind each for 20-25 mins.You can use about 1/2 -1 cup water for dal and another 1 cup for rice at intervals. In mixie it gets ground much faster. however you might have to switch off in between if the mixie gets heated.It will be done in 10 minutes. Grind without much water initially.Then add water a little at a time till you get the right consistency
Gita ji, just want to know y my idlis are hard....earlier they wud be soft n fluffy. Now two times I made it coming out hard. Shud it be steamed on medium or high
Madam, thank u for the tips but can we use the idle rawa which is made with boiled rice? Will there be any difference in texture and taste. Which is more preferable . Kindly reply.. Will the soaking time differs for rawa?
Aunty, good recipe. Tips are nice. If l want to take Idali Rava instead of Raw Rice, Then what will be the measurement of Rava ? Suppose, l will take 1 cup Urad Daal, then how much Rava l have to take ? Should l soak Rava in water or Wash Rava ? OR directly l can put into Urad Daal Mixture ? Please Reply
3 cups idli rava to 1 cup idli rava. Wash and then soak rava. drain and then add to urad dal while grinding. I"ll try to make a detailed video on this type of idli too Sushmita. thanks
I have recently posted one in my veg meal combo, Maharashtra style.. The dish is called Barli wangi.. Barli meaning Stuffed and Wangi is Brinjal or Eggplant . Do check it out.There are very many types of curry made from eggplant. Hope to add more soon.Thank You
Hi Mam, I tried your recipe with 1 cup idli rice 1/2 cup split urad dal, 1 tsp methi Dana , salt. Grind in mixie jar, batter rose well but it took 24 hours and it was not watery at all. Still my idli came out little hard and not that fluffy. Can you tell me what to do?
It depends on the quality of the urad dal too.The rising of the batter depends on the ambient temperature. Don't mix the batter too much before pouring the idlis.
Hello Ms Gita, Could you plz explain me the reason for difference in your Idli and Dosa Batter ratios. Like 1:2 Urad Whole-Idli Rice for Idli 1:3 Urad Whole-Idli Rice for Dosa. Also can you plz explain what difference Methi seeds could have in the batter? I am a beginner dude in Kitchen and would like to understand. Thanks for all your teachings :)
Hardik, you need to add more urad dal ,for idlis as it gives fluffiness and softness to it.,in dosa however, you need more rice to give the crispiness, and the batter won't stick to the tava.Methi is high in fibre, so apart from being good for health, it aids in fermenting the batter ., giving the typical porous texture. Again, if you are grinding in a blender jar, you can prepare a common idli dosa batter specially since you are a beginner. use 1 cup raw rice, 1 cup idli rice , 1 cup urad dal and 1 Tsp methi seeds. Soak all together for 3 hours. Grind to a smooth batter. add salt mix well allow to ferment for 10 hours and make idlis or Dosa. I say this because traditionally we use a stone grinder for grinding , where the proportion of rice; dal may vary.
Ok great. What attributes does parboiled rice bring to the batter along with the raw rice? Also, I have seen some recommendations to add poha. Do you have any comments on that? Thanks!
Hi Aunty, thanks for sharing your recipes. I have tried a few and they are all delicious. Just wanted to ask, what's the difference between idli rice and regular rice? What do you prefer for idli and dosa? Does it affect the final result?
Hi Mam Hope You are Doing well. thanks for the recipe. Please Tell me How To store dosa batter in refrigerator and how long can we store it?cos I notice that the batter gets watery by second day of storage. I also want to know if we can store idly batter in fridge and for how long when we prepare it using idly rawa.
always take out only the required amount of batter from the fridge and add water to that to make dosa .you can store idli batter too once it is fermented.2-3 days storage is fine
If you want to store batter of idli raw for longer time, then after grinding make it into two batches. One batch you keep outside for fermenting and the other batch you store in the fridge. Whenever you require you can take out the other one and ferment. This is because the fermented batter of idli rava cannot be stored for more than 2 days.
hello Madam , yesterday i tried making idli batter with the proportions given (1 1/2 cup urad dal : 2 cups idli rice + 1 cup sona masoori rice) and followed all your instructions , but the idlis were not that soft and the color was also half white..... where did i go wrong? .... i made the batter in wet grinder
Usha, in wet grinder for total 3 cups rice, (2 idli rice + 1 raw rice) 1 cup urad dal is enough.Did you add methi seeds? Did the batter rise well? Wash the dal n rice 2 or 3 times to get white colour.
It's cold now is SFO America .. Batter didn't rise though it has ferment, lot of air bubbles.. Took 24 hrs.. So wud also like to know any tips n tricks regarding quicker fermentation.. Thx
Idlis are my favourite too... idlis made with the ready-made batter become very pasty, I like idlis which have a soft granule texture.....And now with a lot of time at my disposal due to lock-down I am going to try making idli batter the way you have shown...Thank you so much for this video... My husband and I, we both are your fans.. he is a foodie and he has tried out making many of your recipes
Thank u sharing the tips on how to make soft n fluffy idlis at home, Gita Maam 👍
My pleasure 😊
They turned out great ! thanks a lot for wonderful guidance.
So nice of you
It came out soo well.... Thank you for your recepe.have great day 😊
Thank you! You too!
You are my online sasuma my husband is Tulu and I am Maharashtrian he loves idlis a lot. I will try this method I hope it turns out well. Thank you so much for exact measures and nice explanation. I also tried ur rava dosa and chutney recipe it turned out so well my mom loved it.
Hope you enjoy
Your voice is so sweet I am a big fan of yours you teach so perfectly
Thank you so much 😀
Ur awesome cook... very helpful for starters.. thank u.
Thank you for this recipe sweet Gita. I sincerely appreciate the way you make it so simple too follow your recipe.
Gitaji u r super chef
Since last few years idlis were not coming out spongy. Followed your tips like batter consistency, ratio of rice n dal. Got the desired fluffiness. Thanks.
Yes Shilpa , this proportion always works, specially if you are grinding in a mixie
me too mami
Namste . Apki idali ki recepi maine try ki bahot achii soft idali bani thank u.... so much aap batate hai to lagta hai jaise ma sikha rahi hai..
Thank you Mukta
Thanks for this recipie ,did today came out really good thank you
Thank you Amma, these idlis are nice, tips to prepare idli batter at home is very useful🙏🙏🙏
Super
I sincerely appreciate to u . Nice recipe. Love u too Geeta Mam. Lot of thanks
My pleasure 😊
Geethaji Thankyou very much. I made idli with this proportion. Idli bahut hi spongy ban gayi. Thanks a lot.
Great 👍
Just had lunch of idli sambar - both your recipes..YUMMY.. the idlis were soft and grainy and the sambar (dry roast masalas) was great too.. thank you for sharing tips to get best results.. I ate mine with ghee n molgapodi..do you have a recipe for the podi?
Yes pls see Idli milagaipodi under Homemade powders on my channel playlist
@@GitasKitchen thank you
I have been seeing pohwa and methi also added along with rice rava and urda dal to get the iddlies more soft in 'texture'!
I follow all your video's simply superb thank you so much
Thanks a lot Geetha
Hello Mrs.Geeta Today idili's were suberb
that's nice!
Gita mam best recipe thanks .How are you and your family ,You look very beautiful in this dress .You look like a collage girl.
Hello aunty. Pls show different varieties of adai Thank you
In your 4 recipes in one batter you told 4 cup idli rice and one cup udad dal. In this you said 2 cup rice and one cup udad dal. So I am confused regarding proportion. Please reply.I love your recipes and the way you explain. Thanks.
Yes, correct in tIn this proportion you can make with raw /Basmati rice
Thankful to your very all vedios mem.... Many many thanks to u
Thanks
V nice and soft idlis mam thank u so much
Thanks Ria
Superb Mam...🙌🙌🙌👍👌☺️
Amma, I like this idli recipe very much. I would like to make this weekend and share feedback. I have never got it right and like to try yours, as you have explained so well. I have a doubt, please clarify.
For mixie, you have mentioned measurements as 2 cups idli rice /raw rice and 1 cup urid dal. For wet grinder, you have given measures as 2 cup idli rice, 1 Cup raw Rice and 1 cup urid dal.
I am using 250ml as 1 Cup measure.
Please let me know for the grinder measures to grind 2 cup idli rice and 1 Cup raw rice, how many minutes I have to grind together and how many cups of water I have to use.
for mixie measure, to grind 2 cups of idli rice/raw rice, how many cups of water I have to use and how long to grind.
I am eagerly waiting for your answers amma to try this idli recipe. Thank you
In grinder, you have to grind each for 20-25 mins.You can use about 1/2 -1 cup water for dal and another 1 cup for rice at intervals.
In mixie it gets ground much faster. however you might have to switch off in between if the mixie gets heated.It will be done in 10 minutes. Grind without much water initially.Then add water a little at a time till you get the right consistency
@@GitasKitchen thank you so much amma
I know about idlee rice but what is raw rice ,,, kya ye 2 cup idle ratio ke sat I cup raw rice bhi add karte hai,,
Hai i am from karnataka your presentation is beautiful and simple so that we can understand easily i like it very much
Thank you Malathi
Gita ji, just want to know y my idlis are hard....earlier they wud be soft n fluffy. Now two times I made it coming out hard. Shud it be steamed on medium or high
In this part tips really helped me thank you
Thanks
Going to soak rice and dal for the batter... Thank you Aunty
Happy Cooking!
I want idle recpie out of only with ration puzhungalarisi
use4:1 proportion
should the flame be medium or high or low?
Medium
Very nice...
Thank you
Good , happy to see
Thank you
Very nice
Thanks
Hello Mam if u put salt to idli batter, will it ferment?
As shown in your video!
Yes in warm weather it does. This is the way we do it in Tnadu. In cooler weather however, you can add salt later so that it ferments well
Very nice .Thank you mam
Thanks hema
Namskar Amma...muje filhal idli rice nahi mile..steam rice mile hai... ratio kya rahega?rpl pls.. Regards..
2:1
Ma'am plz make vedio of Prasad i,e rice mixed with vegetables,we gets south indian temples
Yes
Good morning mam , 12 minutes on high or medium flame ???
medium flame
Mam, what is the proportion for using grinder
grinder you can use 4:1
@@GitasKitchen thank u
Geeta madam what if the idli batter doesn't rise ? Can we add Eno or baking soda as a rising agent?
yes
Madam, thank u for the tips but can we use the idle rawa which is made with boiled rice?
Will there be any difference in texture and taste. Which is more preferable . Kindly reply.. Will the soaking time differs for rawa?
new recipe coming up soon !
Aunty, why do we soak the rice and dal seperately. SInce I am a family of just 2, so do u think 1 cup rice with 1/2 cup dal can be soaked together?
it is because we have to grind dal to a soft fluffy consistency and rice to a slightly coarse consistency
@@GitasKitchen thank you aunty
Iddli rice and boiled rice (ukkada chawl) r same?
Yes 😊
Aunty, good recipe. Tips are nice.
If l want to take Idali Rava instead of Raw Rice, Then what will be the measurement of Rava ? Suppose, l will take 1 cup Urad Daal, then how much Rava l have to take ?
Should l soak Rava in water or Wash Rava ? OR directly l can put into Urad Daal Mixture ?
Please Reply
3 cups idli rava to 1 cup idli rava. Wash and then soak rava. drain and then add to urad dal while grinding. I"ll try to make a detailed video on this type of idli too Sushmita. thanks
Mam you have regarder traditional stone grinder
I have Wet grinder
Idli rice and ukada rice is same or different Pls reply.
Both are parboiled. Idli rice is short grained and has a white tip. you can use ukda chaval too
Ma'am can I use split urad daal?
And can the same batter be used for dosa?
Thank you.
Yes you can use split urad dal you can use it for dosa too, then you grind it more finely
Thanks Ma'am
Hi can you please make a delicious egg plant curry - I buy it from a local cafe and it is sometimes known as masala - thank you for your videos.
I have recently posted one in my veg meal combo, Maharashtra style.. The dish is called Barli wangi.. Barli meaning Stuffed and Wangi is Brinjal or Eggplant . Do check it out.There are very many types of curry made from eggplant. Hope to add more soon.Thank You
Gita's Kitchen oh thank you I will look now, I’m in Melbourne Australia. Look forward to more
Thankyou Maa🌹🙏🌹
🤗
Amma,cookind soda use nahi karate?
No I don't use soda.
Kal Maine aap ki recipe se idli ,2 type ki chatni,sambhar powder,and. Sambhar banaya...Sab kuch tasty bana...Thanks & Regards Amma...
Mam plz show dosa.....pllllzzzzzz
Please see my playlist I have shown many varieties of Dosa
Good
Thanks
Hi Mam, I tried your recipe with 1 cup idli rice 1/2 cup split urad dal, 1 tsp methi Dana , salt. Grind in mixie jar, batter rose well but it took 24 hours and it was not watery at all. Still my idli came out little hard and not that fluffy. Can you tell me what to do?
It depends on the quality of the urad dal too.The rising of the batter depends on the ambient temperature. Don't mix the batter too much before pouring the idlis.
Aunty have u posted sago khichdi recp
Not yet, Shalini
Hello Ms Gita,
Could you plz explain me the reason for difference in your Idli and Dosa Batter ratios.
Like 1:2 Urad Whole-Idli Rice for Idli
1:3 Urad Whole-Idli Rice for Dosa.
Also can you plz explain what difference Methi seeds could have in the batter?
I am a beginner dude in Kitchen and would like to understand.
Thanks for all your teachings :)
Hardik, you need to add more urad dal ,for idlis as it gives fluffiness and softness to it.,in dosa however, you need more rice to give the crispiness, and the batter won't stick to the tava.Methi is high in fibre, so apart from being good for health, it aids in fermenting the batter ., giving the typical porous texture. Again, if you are grinding in a blender jar, you can prepare a common idli dosa batter specially since you are a beginner. use 1 cup raw rice, 1 cup idli rice , 1 cup urad dal and 1 Tsp methi seeds. Soak all together for 3 hours. Grind to a smooth batter. add salt mix well allow to ferment for 10 hours and make idlis or Dosa. I say this because traditionally we use a stone grinder for grinding , where the proportion of rice; dal may vary.
Ok great. What attributes does parboiled rice bring to the batter along with the raw rice?
Also, I have seen some recommendations to add poha. Do you have any comments on that?
Thanks!
Hardik Oza: Idli rice are parboiled. Pohas are also partially cooked. Such ingredients ferments more easily. Same logic applies in adding sabudana.
Ma'am is batter mein curd nahi dalna hai, humlog jo MTR ka idly mix lete hain usme dahi dalna recipe mein likha hota hai
Rava idli mein dahi dala jaata hai. Rice idli mein zaroori nahin
@@GitasKitchen thank you ma'am
Hi Aunty, thanks for sharing your recipes. I have tried a few and they are all delicious.
Just wanted to ask, what's the difference between idli rice and regular rice? What do you prefer for idli and dosa? Does it affect the final result?
Regular rice is raw ice. idli rice is parboiled rice . this is preferable for idli and dosa to get a softer idli
@@GitasKitchen thank you!
Hi, I have one more question.
Can we grind the idli/dosa batter in a food processor?
Hi Mam Hope You are Doing well. thanks for the recipe. Please Tell me How To store dosa batter in refrigerator and how long can we store it?cos I notice that the batter gets watery by second day of storage. I also want to know if we can store idly batter in fridge and for how long when we prepare it using idly rawa.
always take out only the required amount of batter from the fridge and add water to that to make dosa .you can store idli batter too once it is fermented.2-3 days storage is fine
If you want to store batter of idli raw for longer time, then after grinding make it into two batches. One batch you keep outside for fermenting and the other batch you store in the fridge. Whenever you require you can take out the other one and ferment. This is because the fermented batter of idli rava cannot be stored for more than 2 days.
Idly Banana y. Se. Phele. Bhatter Ko .7_8 HOURS. KE LIYE. FRIDGE MEIN. RAKH .SAKTEY. HAI .IN SUMMER
Peesne ke baad batter ko ferment hone de for 8 hours. Uske baad fridge mein rakhna. jab chahiye batter nikalke idli banaiye
hello Madam , yesterday i tried making idli batter with the proportions given (1 1/2 cup urad dal : 2 cups idli rice + 1 cup sona masoori rice) and followed all your instructions , but the idlis were not that soft and the color was also half white..... where did i go wrong? .... i made the batter in wet grinder
Usha, in wet grinder for total 3 cups rice, (2 idli rice + 1 raw rice) 1 cup urad dal is enough.Did you add methi seeds? Did the batter rise well? Wash the dal n rice 2 or 3 times to get white colour.
Thanks for the reply madam , will try again with the given ratio and will come back to u
Hello Madam, if we add raw rice, for idlis to be soft, I think little baking soda needs to be added to the batter along with the salt. Isn't it?
🙏🙏🌹🌹
is it possible to contact you over phone I am at PUNE
You can contact my email id gitaskitchen58@gmail.com
Hi geetaji how,s Ur husband health
He's getting better neeta. thanks a lot
So meticulous
Thanks aarti
Can the idli batter be left outside after it gets Fermented or it's to b kept in the fridge?
It's cold now is SFO America .. Batter didn't rise though it has ferment, lot of air bubbles.. Took 24 hrs.. So wud also like to know any tips n tricks regarding quicker fermentation.. Thx