We all know for sure that Idli is very nutritious. So to take it a little further, I tried to make idli with whole urad dal (the black gram without removing the black skin). And the taste was so addictive, we no more eat the traditional 'white idli'. I agree the color of whole urad idli is not so appetizing, but by the taste of it and by the nutritive value of these Idlis, I am sure we can overcome the block :) Idlis, as we all know are good for convalescing patients and also diabetics. I later came to know that there are many wh have welcomed the whole urad idli into their homes!! Anyway, the whole urad dal needs to be soaked for atleast 16-18 hrs.
Ingredients -
Whole Urad Dal (Minumulu) 1 cup
Idli Rava 2 cups
Methi Seeds (Fenugreek Seeds) 2 tsp (Optional)
Salt as per taste
Method of preparation-
Soak Whole Urad dal for 16-18 hrs along with methi seeds.
Wash the soaked urad dal well and dont remove the skin of the dal.
Wash and soak Idli rava.
Grind the whole urad dal to a fine paste adding water as needed.
Mix the ground batter with the soaked idli rava and salt.
Keep the batter closed and in a warm place for fermentation.
Care should be taken to put the batter in a big container as the fermented batter sometimes oveflows making a mess!
It would take about 6-8 hrs depending on the room temperature.
The batter should be a slightly watery so
After the batter has fermented, mix well and if the consistency of the batter is not suitable, add water to the batter.
Pour a ladle ful of batter on greased idli plates and steam them for 15-20 min.
Serve with Peanut/Coconut Chutney and/or Sambar.
Note - The leftover batter has to be refrigerated.
Note - The leftover batter has to be refrigerated.
Makes approx. 32 Idlis
Preparation Time 20 min
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