Black Idli- Sabut Urad steamed cake

The traditional Idli is white. Just by replacing the urad dal/white lentil with sabut urad/ Black gram in a traditional idli mixture, we got a beautiful shade of black colour and hence its name – Black Idli. Nourishing wise it is same as white idli if not more.

Sabut urad/Black gram is very nutritious. These beautiful black and rich legumes when soaked and grinded finely gives a wonderful grey colour to the batter. After steaming, colour is enhanced.

You need:

120 gm sabut urad

200 gm rice

1/2 tsp methi/fenugreek

Salt to taste

Method:

Wash rice and sabut urad separately. Wash few methi and add them to the urad. Soak them for 4 -6 hours.

2. Grind urad to a fine paste. Grind rice coarsely to a sooji/semolina like texture as shown in the picture. Mix the two well. Add ½ tsp of salt to the mixture and leave in a warm place to ferment.

(Normally soaking is done in the morning. Grind them by evening and leave it to ferment overnight.)

3. Once fermented, stir the batter well. Adjust the salt. Oil the idli moulds and fill them up with the batter.

4. Heat the pressure cooker with 1 cup of water. Place the idli stand into the cooker.

5. Close the cooker with the lid but without the pressure weight. Once the steam escapes from the vent of the cooker, cook the idlis for 6 minutes and then switch of the heat. Allow the cooker to cool.