How to make Black Rice Idly | Forbidden Rice Idly Recipe

black rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a nutritious alternative, while white rice is more affordable.

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter, while split peas are budget-friendly.

fenugreek seeds

🥗Healthier: flaxseeds

💰Cheaper: cumin seeds

Flaxseeds provide health benefits, while cumin is less expensive.

ginger

🥗Healthier: turmeric

💰Cheaper: garlic

Turmeric has anti-inflammatory properties, while garlic is a common substitute.

Wash and soak 2 cups of black rice, 2 cups of idli rice, and 1 cup of black gram dal in water for about 6-8 hours or overnight, keeping the soaking water.

After soaking, grind the dal with the soaking water for about 15-20 minutes until smooth; check if done by dropping a little batter in water to see if it floats.

Grind the rice, adding 1/2 cup of cooked rice, 2 pinches of baking soda, and 1 tablespoon of salt, adding water as needed; this will take around 20 minutes.

Mix the ground rice and dal together, cover, and let it ferment in a warm place for 8 hours; if cold, turn on the oven for 10 minutes, then turn it off and place the batter inside to ferment.

After fermentation, adjust the batter consistency with water if too thick; it should be thick but not too thin.

Grease the idli molds with oil or ghee and fill half with batter; add water to the steaming pan and bring to a boil.

Once boiling, place the mold carefully in the pan, cover, and steam for about 8-10 minutes; check doneness with a toothpick or skewer.

For chutney, heat 2 tablespoons of organic groundnut oil in a pan, add 2 tablespoons of black gram dal, and fry.

Add 2 roughly chopped onions and fry for a minute, then add 1/2 inch ginger, small lemon sized tamarind, and 6 red chillies; sauté for 2-3 minutes.

Add 1 big chopped tomato and sauté until mushy, then add 3/4 teaspoon of salt; turn off the flame and let it cool.

Transfer the mixture to a blender, add 1/4 cup of coriander leaves, and grind to chutney consistency.

For seasoning, heat 1 tablespoon of oil, add 1/2 teaspoon of mustard seeds, 2 red chillies, and a few curry leaves; fry and add to the chutney.

Cooking Techniques

Equipment Needed

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Dietary