Kavuni Arisi Idli | Black Rice Idli Dosa Batter

Ingredients

• 1 cup Kavuni Arisi/Black Rice
• 1 cup Idli Rice/Parboiled Rice
• 1/2 cup Urad Dal (Whole/Split)
• 1/2 cup Flattened Rice/Poha/Aval
• 1/2 tsp Fenugreek Seeds/Methi
• Water as needed
• Salt as needed

Instructions

1. 1

   Wash both the black rice and idli rice 2-3 times in water until the water runs clear. Soak them in enough water for 12 hours. As black rice is tougher than regular rice, it takes a lot more time to soak.

2. 2

   Wash Urad Dal and soak them along with fenugreek seeds in enough water for 6-8 hours.

3. 3

   In the last 1 hour of the soaking time, wash and drain flattened rice/poha and soak them in just enough water until soft.

4. 4

   First grind the urad dal and fenugreek seeds with cold water in short pulses (to ensure that the batter doesn’t heat up) until it is creamy and smooth. Remove it onto a container.

5. 5

   Next add the rice and soaked poha. Grind slightly coarse. Repeat this in batches and pour it over to the container.

6. 6

   Mix both the batters together and add salt as needed.

7. 7

   Set it aside for 8 hours or overnight until the batter is fermented and doubled up in volume.

8. 8

   Gently mix the batter and add some water to adjust the consistency of the batter. It should be thick but droppable.

9. 9

   Pour the batter onto the idli moulds (grease with few drops of oil if needed).

10. 10

    Steam the idlis for 10-12 mins on medium flame.

11. 11

    Remove the idli moulds and sprinkle some water on them. Set them aside for 5 mins.

12. 12

    Gently unmould the idlis using a spoon or sharp knife.

13. 13

    Serve hot with any chutney of your choice.

14. 14

    You can make crispy dosai using the samebatter. Spread the batter thin on a hot cast iron dosa tawa, sprinkle a fewdrops of oil all around.

15. 15

    Once crisp, fold in half and remove fromtawa.

16. 16

    Serve hot with any chutney/sambar!