Looking for a fantastic idli recipe? 🍽️ Your search ends here!
This video tutorial will guide you through the process of making the most delicious soft idlis and coconut chutney from scratch. 🌿🥥 Whether you are an experienced cook or a beginner in the kitchen, this recipe is easy to follow and will deliver delectable results.
However, no idli is complete without the perfect coconut chutney, and I have got you covered on that front too! I will show you how to create the ideal coconut chutney, including a Kerala-style version that will flawlessly complement your idlis. 🤤👌
So, whether you want to amaze your visitors with your cooking expertise or just have a craving for a delectable and satisfying breakfast, this idli recipe is a must-try. 🤩👨👩👧👦
#idli #idlibatter #softidli #howtomakesoftidli #idlichutney #southindianidli #coconutchutney #idlisambhar #idlicoconutchutney #PerfectIdli #IdliRecipe
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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’
Her cookbooks are available for purchase in stores and online.
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Hello guys alright I am making a recipe Which has been requested so many times It is beautiful light delicious idli Recipe Um now idli is like a pillowy soft Perfectly shaped round little piece of Idli It is so delicious it is great for Breakfast lunch dinner and I have got This recipe from my very close South Indian friend who has given me a recipe Because her idlis come out perfect every Single time so I thought instead of me Using my recipe I'm gonna ask her for Tips and tricks so she has given me lots Of tips so I'm gonna show you how to do It the only thing is if you're making Idli from scratch it is a little bit of Time consuming process but it's totally Worth it if you've had idli before you Know it's totally worth all the efforts So I'm gonna soak the lentils overnight And then over all day and then in the Night I'm gonna grind it and let it firm It overnight and a bit in the sun it's Really still very cold so I might have To ferment it for a bit longer hoping That it will give me nice fluffy batter So let's get cooking don't forget to Subscribe hit the Bell button so I've Got three separate pans in the first pan I'm gonna add three cups of a rice In the second bowl I'm going to take Urad Dal
So here's the urad Dal one cup I'm using The rounded urad Dal but you can use This split one as well whatever is Available right now I have this at home So I'm gonna use this and in the third Bowl I'm gonna add a tablespoon of Fenugreek seeds and now I'm gonna soak All of them in water and leave them like This for eight hours I'm gonna come back To this in the evening I'm just gonna Cover it in good quantities of water not A little bit lots of water and let it Soak These have been soaking all day I soaked Them in the morning it's really dark Outside look how fluffy they look Everything looks fluffier look at the Rice So lovely and the fenugreek seeds have Fluffed up too so now I'm going to grind Them all separately with very little Water I'm going to do the Dal first so Just take out the Dal with your hands But not too much And it will need a tiniest little bit of Water to help Um kind of Blitz it but not too much Don't make it very runny we don't want a Runny paste we want a thick paste which This goes in I'm going to Blitz this up If it gets really difficult to grind it You can add like a couple of tablespoons More of water So once I have period it I'm going to
Transfer it oh my God look at how silky Smooth it is I'm gonna transfer it to a Nice big pan too and then Blitz the rice In the same mixer without washing it There's no need to wash it Look at that look look at that look at How small It's like so creamy and beautifully Smooth I'm gonna do the same with the rice so Just take out Scoops I'm gonna need two Rounds of this I'm gonna do it in one And also just add a little bit of water So the rice has been blitzed up I just Want to show you how amazing it is look At that beautifully so so smooth I'm Just gonna put it straight with the Dal All in one pan and in this last bit of Rice that I'm blitzing I am also going To add all the soaked up fenugreek seeds And then Blitz it up so this is the Final mixture I'm gonna mix it up really Well and it's 10 p.m right now I'm gonna Let it sit outside till I wake up in the Morning and then if it hasn't fermented Enough I'm gonna put it in the sun if we Have Sun for a couple of hours Look how smooth silky gorgeous this is I'm gonna put a lid on it cannot wait Cook this right guys so I showed you the Level I left it in look how much it's Fluffed up oh Look it's increased in size you can see It's kind of it smells
For Mandy okay Wow Wow that is Beautiful So I'll be honest I don't make at least Very often at all because it is a bit Time consuming but I've been desperate To we can't get them here where we live So it's not like I can go to a Restaurant and grab some so if I want to Eat it I will have to make it I want to Really show you the fermentation because It's worked beautifully Oh So I'm just gonna beat this up and add a Bit of salt to this so a good teaspoon And a half of salt and I'm gonna put the Steamer on This is the idli stand I bought from India it is easily available in online In UK As you can see it's brand new which Means I haven't used it yet Um I used to have a different one which You could put in microwave but I hardly Used it so I wanted a proper one so I've Had to get the help of my nephew who's Visiting and his powerful hands have Helped me open this up thank you very Much so I'm going to first give this a Quick wash okay I've washed the idli Maker Um and she has quickly dried them for me So I've got just some oil that you use
In the in the in the kitchen and I'm Just going to oil the molds with just so The idlis don't stick you know I so I Used to have that plastic idli maker Which would go in the microwave as well So you could get quick at least but I Just stopped cooking and making at least And this friend of mine radhika she Makes absolutely amazing at least every Time I go to her house and she makes it Lisa think oh my God I really need to Start making them again so this is very Exciting because once you get into habit Of cooking something it's not such a big Deal we make doses all the time idli However because I didn't have a proper Stand so this time I got hold of a Proper stand usually you have bigger Ones but for a family of four this is Absolutely fine so once you've oiled it I'm gonna put the mixture in Okay so I'm just gonna get A bit of the mixture so you have to put Three-fold I think I put a bit too much So I'm gonna try and put a bit less in This one I love that I get to try recipes with You guys so as in things sometimes I Don't haven't tested them and I test Them directly on camera which is always Fun so this using this for the first Time with you guys is going to be very Very interesting so once you've filled It then you kind of put them back in
Order and I'm just using a normal pan I Used to cook rice in I filled it with an Inch of boiling water it's bubbling away There if you have a steamer or if you Have any other kind of pan Which is deep Enough for your idli maker you just have To use the best utensil to put that in So I have made some sambar to go with This and some chutney Okay so now this goes look it's bubbling Away a little bit of water and this is Gonna go So basically the water shouldn't touch The mixture and I've got the lid for This so you get nice Steam and I'm going To open this in 12 minutes time in the Meantime I'm just going to finish the Chutney a nice hot pan you can use two To three dried red chillies and 80 grams Of Uh peanuts and I'm just gonna dry roast Them until you can actually see a change In color and you can smell them nicely Roasted a couple of minutes so you can See that it's got like the chart bits Um the chilies are roasted as well I've Given it to 10 minutes and I think That's done so what I'm gonna do is turn The heat off and it's really important That before it Blitz it I'm gonna cool This down so this all of this is cooled On completely using a blender now here Is a whole coconut fresh coconut that I Broke up and chopped up into pieces and
I've just waited for you guys it's 300 Grams this will go in as well so I'm Gonna add a tablespoon of jaggery grated If you cannot find jaggery or haven't Got jaggery then a little bit of brown Sugar will work as well and half a Teaspoon of salt so I have run out of Tamarind paste I've just dining a little Bit left in this and I wanted like a Half a teaspoon so I've just put some Water in whatever was left in this and I'm gonna add it to the coconut and also Going to add around 50 mL of water to Help Blitz this if you can't blend this There's not enough just add a little bit More of water and that should help grind This down a bit more So here is the blitzed up chutney Gorgeous I'm just gonna get everything out So this is the sambar ready I'm gonna quickly reheat it I made it Two hours ago and this is our Chutney Which we just made I showed you guys Here it is and I'm gonna finish it with The lovely tadka so just a couple of Tablespoons of peanut oil I'm just using Ground at all you can use any other oil Of your choice and just gonna break one Red chili in dried a teaspoon of mustard Seeds let them Sizzle and once they kind Of start to pop like right now I'm gonna Add a handful of fresh Curry leaves Let them fry out a little bit so they
Release the flavor in the oil And now I'll pour this on the chutney Right the timer has just gone off It's the moment of truth They flopped up So I'm just gonna use a toothpick I think I'm gonna give it two more Minutes I think Okay Sharp knife Moment of Truth my friends It's worked that's the perfect idli oh My God I know you know I love my food But This Smells so nice So I'm going to brush these again with Some oil and put a second round on so Um she also suggested to add some soda And I didn't add it in the first two Rounds but I've just added in the last Round just because I want to know Whether it does actually make a Difference because some recipes use Soda Some recipes don't use Soda so I wanted To try both so this is the one with the Soda I have to say the one with the soda is Tiniest bit lighter than the other ones The other ones were delicious but these Are even lighter than the other ones so I will in future I'm going to add Um in that whole mix I'm gonna add like A teaspoon of baking soda in the whole
Mixture It's like blue inside look at that Spongy beautiful perfect Some Chutney some sambar three days of Hard work that's true actually Um What every second that is so good I Won't be able to talk much now because This is amazing I really hope you're Going to take out time put in the effort And enjoy these idlis and Chutney um the Summer recipes on the channel don't Forget to subscribe and I'll see you Guys soon bye for now
