The Secret to India's Healthiest Breakfast - Idli Sambar
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
- This a full guide to making fluffy Idli at home and pairing them with a traditional Sambar and Coconut Chutney. One of South India's most iconic breakfasts, it's also incredibly healthy thanks to the fermentation and combination of rice & lentils. There might be a lot of steps, but fear not, I've included plenty of tips to speed things up and substitute ingredients where possible.
FULL RECIPES
Idli: bakinghermann.com/all-recipes...
Sambar: bakinghermann.com/all-recipes...
Coconut Chutney: bakinghermann.com/all-recipes...
EQUIPMENT
Blender: amzn.to/3Xdv554
Food Processor: amzn.to/3ozRL2E
Idli Stand: amzn.to/3RBTJvi
INGREDIENTS
Idli Rice: amzn.to/41cy3cB or amzn.to/47VIlAw
Poha: amzn.to/3TegZ41
Urid Dal: amzn.to/3NkuJGs
Toor Dal: amzn.to/3GCKzc0
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Chapters:
00:00 Intro
00:47 Idli Batter
02:20 Fermenting & Steaming Idli
03:38 Coconut Chutney
04:38 Sambar
06:29 Serving & Tasting
07:35 Saving Time & Substituting
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This entire video put a big fat smile on my face. This is heartwarming considering how much of south indian cusine is overlooked when talking about indian food.
So true, especially from a plant-based perspective. There is so much we can learn about the art of layering flavours and textures!
Very true
hey I don't mean to hate, and personally I love Idli - but idli sambar is a staple on every single breakfast menu, even in hotels in Delhi NCR and Himachal and Mussorie.. it's not an overlooked cuisine :) Peace🕊
@@strfrl9665
Maybe he means overlooked outside of India. I live in a major U.S. city with a large Indian population. We have lots of Indian restaurants but few non-Indians are familiar with idli unless they’re vegetarians.
@@strfrl9665 only in the past decade, idli sambar and dosa is finding its way into all kitchens especially with the growing popularity of TH-cam in the past five years. Even poha and upma have caught up in a big way with the non south indian population of India in recent past, again thanks to youtube and weight loss revolution. I have been amused and slightly proud seeing how it is finding acceptance with people across all regions.
As a Tamil Indian, I can confirm you have done very well! Do try ven pongal, that's vegan too! Love your videos. ❤
Thanks for the compliment & tip!
Ven pongal is eaten with tons of ghee. It's not vegan at all.
@@priyasri111 then he make his ghee using vegan butter ;)
@@priyasri111you can make it without ghee as well
@@lakshmi6794Ghee is the soul of that dish, without ghee it would not taste good
Yes Indians have the best vegetarian food! Great job with your complete South Indian breakfast.
Thanks!
I say if you're struggling to eat more plant-based, try South Indian foods. Very easy to avoid animal products eating yummy puliodharai, various veggie kootu, veggie cutlets... I'm making myself hungry thinking about it
Indian veg food had the benefit of having thousands of years to evolve.
A tip from a South Indian. Don't remove the brown part of the coconut flesh. It gives an earthy flavour to the cutney! ❤️
A native coconut user never does scrape off the brown layer.
where do you stand on adding coriander to the sambhar? Is it very common? I hate it.
@@ObamacareMishra I dislike cooked coriander myself; but plenty of people love it.
Bussin @@ObamacareMishra
@@ObamacareMishrait’s so standard that I grew up hating coriander, and through sheer constant exposure, began to actually love it. You don’t have to add it though, if you hate it, obviously
Bro... This recipe must be delicious!!! I've never seen so many different kinds of spices in my life!!! Indian cousine is art...
Do try it if u get the chances, the food from north India is so different to south India and everything is delicious
Yeah north Indian is more meaty, richer flavours w/ primary spices being garam masala (cloves, cinnamon etc). South India is more earthy, delicate flavours that are paired better with veg w/ primary spices coriander and cumin. If you go West of South India, you get a dominance of seafoods and creamy flavours like coconut become more prevalent. Far North (Punjab) is also more cream based but they prefer animal products. East India is actually the least acknowledged. Their foods have unique flavours eg the use of bamboo shoots, and are typically far more subtle. Not the complexity you'd expect from India. Much to discover in Indian cuisine!
As a vegetarian who is from India this video and the likes of it put a smile on my face. It really shows the diversity of Indian cuisine and how it is comprised of several other cuisines that are so different from each other. With videos like these people know more about the culture and food and don't just think of Butter Chicken when they hear 'Indian Food'. Thank you for the amazing recipes and videos. It truly is fun learning about traditional vegan food from around the world 🩵
It's so important! Luckily, thanks to social media, people are becoming more receptive of what traditional food actually looks like. Can't wait to share more!
Butter chicken is mid anyway we got tons of better non veg dishes.
As a inveterate carnivore, I mostly eat vegetarian when I eat Indian. I dream of dosas and kormas and paneer. Man, I need to go get some sambar now.
@@gakatasintoki1881 butter chicken isn't traditionally indian anyways, it's inspired from mughlai dishes when they invaded india
As a Tamil, Indian.. I see the process is very well explained to those who don't know about it..
One suggestion, don't drink the coconut water before inspecting the open coconut.. Sometimes the coconut looks good outside but inside it might be spoiled..
Eh elaneer will stink if coconut is rotting.
Thanks for your advice. Similarly one day I drank petrol assuming it to be apple juice
Deodorant sanjesh
@@indiancowpeedrinker9241 need one for your mom's pssy? 😂😂😂 It stank when she opened that for me 😂😂😂
Idli is from Andhra, sambar is from Maharashtra. Why are you guys so much excited. Lol
I am South Indian who cooks Idli and Sambar atleast 2 to 3 days a week for breakfast. I know every step of it. But still I have watched your video completely. There is some magic. Thank you for sharing our dish.
How do you have time? 🤯 Do you work?
@@aidenwinter1117 The trick is we prepare the batter only once in a week on Sunday. And we store in the fridge. So in the morning we take out half an hour before and steam it. It is easy. But we prepare either Sambar or Chutney freshly.
@@aidenwinter1117 Letting it ferment longer in the fridge also improves the flavour. Usually we won't cook the batter the same day we prepare it
👍
shout out to Indian mums/parents making this for their families, such a labor of love but sooo delicious AND healthy 🥰
Can't believe some kids grow up with this, so jealous 😅
😌One of my favorite breakfast of all times to wake up to, back in childhood..
You can even buy pre-made batter and sambar mix .idk 8f it would taste like the homemade ones tho....
@@whybhavi To some extent, it can taste like the original, but as per my experience, once I get used to the ones made at home, the ones made from the store-brought batter definitely won't compete😆😂
A tip using salt here. If you add the full amount of salt, its gonna speed up the fermentation and turn the batter super sour in a couple of days and it's not good to consume such super sour batter regularly when you have more batter to store. Rather, add just a pinch of salt and keep the required amount of batter unrefrigerated and the remaining refrigerated. In this case, you can avoid the refrigerated batter turn sour and thereby use it for few more days. Just take the required quantity out of the refrigerator for 6-8 hours to let it ferment till the next use.
Btw, the video is awesome and thank you. We just had some idlis for dinner here. God bless you.
That's a brilliant tip I didn't know about, thank you!
give few years of idli popularity in west and some enterprising ferment expert will come up with instant fermentation starters in pouches for western consumers
@@einsteinwallah2we have those pouches in Mumbai, and they are really good ones. In case you have no plan for a meal, I buy that big pouch from shop near by and idli breakfast is ready and i think this is much better cooking break than eating out.
@@Kathakathan11what is brand name of pouches? ... just as i predicted and so now just start exporting those ... most westerners who eat idli as street food want to recreate it and typical Gits branded ready to cook product is not the best way and missing link is fermentation ... fermentation must be increasing vitamin b content and making butter (oops ... i meant batter) healthier ... all in all idli with coconut chutney makes very good probiotic source
@@einsteinwallah2 it’s not gits, it’s a local brand Annapurna.
As a South Indian from Andhra, I'm super impressed with your recipe! This is how my mom would make to be honest. In Andhra, along with Coconut chutney and Sambar we also make a spicy peanut chutney which is super delicious with idly. You can try that next time!
Ohhhh! groundnut chutney is divine!! it goes well with dosas and kuzhi panaiyaram as well. But the chutney needs to be watery for me.
Nothing beats Andhra meals!!most satisfying meal in India
Peanut butter also good
@@aniruddhasajja9561 I love that vera level spiciness!!
I am a tamilian. I love Andhra Cuisine among all South Indian cuisines.
This video is a rare incident where a person who doesn’t know the culture beforehand attempts to adopt their ways without annoying them in any way. I mean every step of the way was perfect there’s nothing to complain about! Kudos to you ! 💯
Small tip:: You arrange the idli plates so that the idlis get lined up alternatively and not one above one.. So when they get cooked they don't stick to the plates on the top of them.. Hope u got it..
Such a good tip!
Also make the sambaar Lil bit runny , just add some more water
@@asifshaik3987 Yeah in india we eat watery samber and chutney for instant serving, while dry chutney is better for lunchbox and can be preserved for 1 day in freezer.
As a tamil south indian, I can confirm he made idly with sambar and chutney in the most authentic way possible. Great content!! Keep up the good work!!
I **LOVE** making Idli Sambar! Always a great excuse to bring out the wet grinder. My biggest problem in the beginning was remembering to add the salt after the fermentation, so I have had a couple of very tasteless batches. And Sambar is SO delicious. I make two Sambar masalas: one hot and one mild (for my wife), and I find myself using them in more than just Sambar.
Seriously my culinary hat is off to all my South Indian brothers and sisters for perfecting this cuisine for the rest of us. You truly have given us all a great and very tasty gift.
South Indian (Tamil) here and it puts a smile on my face to hear you pronounce Sambar better than my North Indian friends who say "Saam-burr"! The recipe is also something that I would consider "Authentic"!
As a indian here and it puta a smile on my face to hear 'INDIAN' dish rather then south indian, unlike my "south indian" friends who always cry everywhere if you call them indian or ask them why you use 'south indian'.
"INDIAN" is only something I would consider authentic
Bloody, stupid idiots. At least he have more brain cells then you
I can smell hate clearly, offcourse you don’t know MTI influence, also I’ve heard lot of South Indians writing my name as “Shwetha” despite me telling them multiple times there’s no h, also I hear sentences like, “I yum good today” and many such. Learn to be tolerant¿….
@@shwetasingh7039 I'm also tired of explaining to North Indians like you that my name is 'Karthik' and not 'Kartik'. I also cringe when I hear you guys pronounce 'Business' as 'Bijnej' and 'Zero' as 'Jero'. So, I think South Indians are already pretty tolerant towards vadaks 😂
Yeah.. quite annoying.
They never listen even
@@karthikj2240so true bro❤😂
I didn’t even finish watching the video and yet I’m sure that he did the exact prep South Indian moms do at home!! Love love this content.. so refreshing to see a foreign TH-camr cooking something different other than traditional North Indian dishes..
U definitely must try making dosas, pongal, upma etc.. there are SO much traditionally vegan dishes for everyone to try 👌🏻👌🏻👌🏻❤️😊
Oh all of those are planned in! Thank you ☺
@@BakingHermannloved this video, literally felt like watching a South Indian mom making a meal in her kitchen. Btw, when you pan fry idly/dosai batter, that’s called an Utthappam. It’s an absolutely delicious dish, kind of like a savoury pancake, you can also add toppings, usually onions, bell pepper and tomatoes, or a typical South Indian “tadka” of mustard seeds, green chilli peppers and curry leaves fried in sesame seed oil, then pour the batter over that, and flip it so it’s cooked on both sides. Utthappams are one of my favourite. Can’t wait for you to discover Rava Dosai. The batter is so easy to make and needs no fermentation/waiting. It’s basically instant.
Great job with the video, really impressed.
Wow! That is a huge effort on your part.. as a South Indian I learnt all those nuances to making perfect idli ,sambar after a few years of cooking! This is so authentic! Wishing you all the best 🤗
One of my favorite chefs of all times. Kind and down to earth, & you make the best step-by-step recipes.
Thank you so much, what a wonderful compliment ☺
Not south INDIAN but this is one of my favourites. I never get sick of this
Idli Sambar is my ABSOLUTE favorite Indian dish!!! ❤❤❤
I can't blame you, what a dish!
Tip from a Tamilian - add channa dal & toor dal to the sambar powder, rather than urad dal, as urad dal will make it slimy. You can add drumsticks, pumpkin too to the veggie mix. Boiling & mashing a few cubes of pumpkin will enhance the sambar to the next level.
Also, a single piece of garlic/few prigs of coriander/mint can add a different dimension to your chutney.
Ideally, you start sambar with the tempering, then add curry leaves, then the veggies, stir fry for a bit, then add the water/tamarind extract. Makes it smell amazing! For rasam & other dishes, temper in the end.
Nothing can beat cold winters like piping hot garlic & pepper rasam & rice, with roast potato or pappad.
Enjoy!
As a South Indian originally from Bangalore, I am impressed by this video. Nicely done Hermann. Bravo!
நமது தமிழ் குடும்பத்தில் இந்த இட்லி மற்றும் சட்னியின் நினைவு எப்பொழுதும் இருக்கும்
You make such authentic dishes from around the world, it's always so impressive and satisfying to watch the videos because you explain so well. Lots of love from India ❤️
Thank you so much for tuning in and for the kind words ☺
வணக்கம் ❤🙏 vanakam from tamilnadu. Sambar and idli idli is a authentic tamils breakfast! Its originated from tamilnadu we proud 🙏❤️
sadly no
As a Karnataka native, we loved your preparation. For a foreigner to be able to come up with idli-chutney-sambar combination this good is a real icing on the cake. Do try "Bisi-bele-bhath" another spicy (not so spicy either) savoury.. its another awesome dish in South Indian state, Karnataka.
Lots of love ❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉
Bise bile bath is vegitarian not vegan . We use ghee in bise bile bath .. i think he's a vegan .
You nailed it to perfection! Even most Indian chefs who are not from South aren't this perfect !! Good job
I am from TamiLNadu who grew up eating Idly Dosa twice a day , and it took 10 whole months for me to get perfect idly , but looks like you are a genius in cooking , you cooking is so authentic and beautiful 😍
You are incredible boy, I love your recipes and your generosity, you deserve the world!
Hero, thank you!
I love the quick speed of talking on your videos. So different than many who speak so slowly, I need to fast forward to not waste a lot of time. You give all the info necessary,
with great visuals PLUS some cultural history. Glad I found this site + subscribed...especially, since I am Vegan!
So so Happy to see our idli n sambar going that far. Many kids here say they r bored to eat idli often. But its a too good food.....easy to make n good for health. Even sick person can eat idli as it is easily digestive. Thnq so much ❤❤
Your video put a huge smile on my face. This is an all time favourite and a fixed Sunday breakfast food for us. It's such a comfort food and i totally love this one. I have been eating idlis since I was a kid. In fact even when we used to go out for our meals, this was always the first thing I searched for in the menu. Thank you so much for this video. Idli is an emotion for me.😊
Even Indians don’t make it as authentically as you have made it, nailed it perfectly!
Please speak for yourself. You don't know how 1.4 billion people are cooking. Anyway you may be lazy enough to not bother about making it in an authentic way but there are loads of other people who do make it traditionally from scratch.
I don't know from whom you have learnt this. It shows so much perfection except using tbe oven as here.I am a South Indian and its routine here in South India. All the best 👏👏👍👌
Thank you so much for highlighting this amazing southern Indian dish! I spent a month in India in 2019, and the southern food was my favorite. Especially the Idlys! Im always looking for southern India restaurants and grocery stores so I can find them and the chutney and sombra. This is so helpful, thank you!
Wow! Done excellently. Couldn’t believe that you made your own Sambar Powder!
I wouldn’t remove the dark part from the fresh coconut. It has a lot of nutrients and taste too!
Thanks for the tip!
I don't like dark part😅
Your effort is so commendable!! I absolutely love Idli and was so happy to see such a detailed and authentic video for the recipe. ❤❤❤ Your content is really high quality and I hope you get more recognition. Your pronunciation is also quite spot on !!
What a great crystal clear explanation....really appreciatable...👏
Your instructions are wonderfully clear and concise. Well done
For the coconut chutney, we mostly use Store bought roasted chana. It's dry and tastes different than Chana 'dal'.
You have learnt the recepie to perfection...
just one more thing, if you want to make idly airy.. just add soaked rava (semolina) to the batter and cook.. The idlies will get soaked in sambar and taste much more filling..
This is one of the best n peaceful step by step way to show the way Indians do I m surprised how your recipe so authentic hats off to your liking for Indian cuisine 🥰🥰
I appreciate you for the effort you put into making it, paying respect to its cultural significance and also for your genuine appreciation of it.
Nice one Julius. x
Jamie, you made my ancestors cry while making butter chicken. I will never forgive you.
@@Akash_Bardhan7 😂😂😂
As an Indian just stay away from this dish Jamie....I'm still traumatized from that butter chicken ..I repeat stay away from it.
@@Akash_Bardhan7 yeah bro ..don't let this man cook.. literally.
Leave Jamie alone he’s a king 👑
These were the most fluffy idlis I've ever seen in my life .
This video just shows what a great job you did
What, that means you have not a native of Tamil Nadu
@@madankumar4489 yeah ...and?
These idlis are not that fluffy😂😂
Perfect recipe for idli ,sambar and chutney. Wonderful for someone who is not quite familiar with the culture and cuisine
wow you made sambar from scratch...thats dedication for authenticity, made my day.... i usually mix both sambar and chutney with idly for every bite, thats way better than just alternating between. Its been 2 years since i had idly and sambar now i am craving for it.
Best wishes to you 🎉
Appreciate your interest in cooking our South Indian speciality... awesome 👍
Sooper video 👌
Thank you so much, really appreciate the little tips you mentioned for idlis, I have tried idlis a few times but could not make fluffy idlis , will surely try again with these tips.
Let me know if it works!
Dude! You killed it. German precision breaking down a fairly complex combination. Well done.
Oh my god! I only watched the video because of my curiosity, how you are going do it. But you aced it. Even today my breakfast was idily. And to be honest, my mouth watered when i saw your sambar. Im having idli for dinner. Can't wait. Much love from south indian
Excellent recipe. Very clear directions and ingredients. 🙏 Thanks for sharing
Thanks for watching ☺
@@BakingHermann❤
I am proud to say that this idly is from my hometown in India . Tamil nadu its what we eat everyday morning .
I appreciate you 🙇for making it in a traditional way, looks delicious.
It's a perfect traditional way of preparing ❤❤❤
Today I ate idli and watching this video 😂😂 Even my grandmother never taught me like you did 😀👏👍 but we never put hand in batter at home ( but in hotel they put batter in hand on idli plates)
We add nearly 22 spices while making sambar powder. 😊 Check on grandma Village recipe for sambar powder😊
That's a huge compliment! But never imagined that my version of Sambar powder would be the cheat's way 😅
@@BakingHermann 😅 we just add few more like cinnamon, black and green cardamom, mace, bay leaf, bannana seed, star anise, clove, cumin, stone flower spice, nutmeg, kapok buds, long pepper, coriander seeds, pepper seeds, Fenugreek seeds, etc.... In addition to 3 dals you used
We dry roast them in a certain proportion and make fine powder 😊🙏🙏🙏
@@BakingHermannits not a cheat’s way but an alternate, many sambar powder recipes are passed down and all differ. Even at my home my mom has a different recipe than my dad’s. 😊😊
If u didn't put hand in the batter , i gues you never seen how the batter is made. Because after grinding its always been taken out to container from wet grinding using bare hands
@@todaytrendz8375 we grind it with grinder brother, and pick them with wooden kaillitettu spoon,
It not awful to use bare hands, as we eat in bare hands, make other dishes(vade, holige, talipettu, etc..) in bare hands, we just don't use bare hands with idli batters, is that too much to tell on how *we* do our lands idli?
Authentic recipe, but i suggest you reduce amount of tamarind in sambar, becouse idly also a bit sour after fermentation. Usually i add a little jaggery in sambar too, its traditional udupi style sambar , best for idly. And also sambar should be a little runny, need some more water. Chatney is perfect. 👍
U nailed perfectly... The way u did is like pure South Indian cook...
That's awesome, I don't think my mum would make such a sambar....looks excellent...
You have made it perfectly ❤❤❤❤. I approve this... I loved the way you made this.. so so happy to see the Tamil words. "இட்லி அரிசி".. Felt so so good❤❤.. thank you Herman 😊😊😊
SAMBAR and chutney are so so good.. i Just subscribed to you❤❤
This looks time consuming, but definitely worth the time. The whole meal looks delicious.
No
Loved your presentation...my favorite food as well...soo healthy
Really authentic South Indian recipe. Love the video. Great job 👍🏻
lots of love from Tamilnadu❤❤
Wow absolutely amazing! So tasty 😋
They're incredible!
Great man..from many years I'm trying to find the recipe without eno, soda..and you made perfect all the things..also u made the sambar masala n all other stuff by ur own..proud of u..so much efforts u took..will try to make like this..i made idli n chutney but never tried sambar..thanks a lot for the recipe..❤❤❤
This is a legit recipe. Love the fact that u mentioned that mixing the batter with hand has its positive. N d fact u made sambar powder. Keep up d good work
Idly got best breakfast award once
You just earned a subscriber thanks to this video!
Do look into Rava Idlis too. They're a lot less hassle without needing the kind of fermentation that Idli does.
Fermentation needed to our body for gut to be healthy. It increases B 12.
Literally my face is beaming with pride as a south Indian iam so happy to see this recipe and u should try our dosa too iam sure u can't stop with one
Superb, am a malayali from Kerala and I love the idlis and sambar with Chutney ❤, well done Hermann
As a North Indian learning from a foreigner to make a South Indian dish😂😂😂
😂😂 as a South Indian I am seeing and laughing😂
Great presentation. Perfect recipe 👍-
From a South Indian who loves Idli Sambar.
Thank you!
It's absolutely delightful to watch you cooking traditional dishes from different cultures. Your channel is my recent favourite.As a south indian ,idly has always been a comfort food for me. It's lite,vegan and fermented batter is a good source of probiotics.
We can also make dosa,paniyaram from same batter ,when the batter gets little old.
You can also try other dishes like pongal, idiyappam etc.
Wunderbar,,☺️
Just found your channel and everything looks amazing! Really happy to see a cuisine that doesn't get as much appreciation
Eating idli in chucks u won't get the flavour much. Instead mash idli with fingers a bit, like texture of mashed potato. Then add sambhar gravy to this idli mash, mix and eat..it will taste better.
Hope tamarind ball wasn't in excess, or it will turn gravy too sour.
Thanks for the tips!
@@BakingHermannI have to say, it's more like an eating preference. I prefer the chunks and some people would like to mash it. I find it rather spicy that way.
Thank you, this is perfect! 🥥🌱
You are by far the cutest and prettiest chef out there.
Spot on. Thanks for making this. 😍
Watched your video just to see how you’d make a traditional Indian dish. And it’s very impressive 👍🏽👍🏽👍🏽👏🏽👏🏽👏🏽
My favorite breakfast, all the items prepared correctly !
You are amazing. Even no South Indian explains this detail...
Yummy idlis with colourful sambar and gorgeous chatni! Along with a mind blowing presentation! My favourite breakfast is this combination! Thank you🙂
I lived alone with my mom as my father is a soldier and your video just popped up on my screen and i learned how to make idli and sambar from scratch thank you so much because i made and gave this to on my mom's birthday and she was fully happy and warm hearted when she was eating this and thank a lot you are the best cook available on this platform ❤❤
You should also try shahi paneer as an indian cuisine
And biryani too love your hard work keep it up 👍👍
Indian food cuisine is one of the best in the world. Thangs for sharing this best recipe.
Bro.. you have lot of patience to find all the ingredients and cook. Salute!!
Hii .. I'm India from jansi.. I'm a South Indian.. this is authentic recipe... Very good..
So happy to see this as an Indian. Absolute banger of a video, very well cooked!
U hv made this like an India.As an indian i must appreciate you.
Man, you make it look so easy! The dish look amazing and I can imagine it as a breakfast that has been feeding people for years and years. I will definitely try these 🙌🏻
Wish I could prepare this dish everyday. I love it.
Just to add the level of fermentation is based on how hot the temperature is. In summer, it ferments faster, in winter I have seen people complaining of fermentation taking days and people putting the batter in the oven. What I do is making the batter itself in warm water, it ferments perfectly overnight if I make the dough at 8 pm.
Omg! You have very accurately explained the process of making idli batter and sambar too 👍👌👌😊💯
This is the authentic way to make Idli sambhar and coconut chutney. I have seen a lot of recipes by far your s is the closest to home
It is authentic! great job!
Very well done and perfect!
I showed this to my Indian mom and she seems to approve and is impressed, though she had some comments about the order or grinding the batter components.
i just found this channel, idk how i found it, but it seems really tasty, and the video in general is just really good
Your knowledge of this stuff is on par with the best of our South Indian aunties!!