black rice idli recipe

Black rice idli recipe, Kavuni arisi idli

Black rice idli/ Kavuni arisi idli is a soft and fluffy steamed breakfast prepared with fermented idli batter consisting of kavuni arisi/black rice, idli rice and urad dal. Yes you heard the name right! This idli gets its beautiful brown color from the black rice which is easily available in Indian stores. Though it might look different from regular idli color wise its taste is same like regular idli. I have already posted 2 recipes with black rice flour like these:

Resembling like ragi idli and tasting like regular idli this idli is sure to rock your kitchen and will be loved by your family. This idli tastes great when served with

So let’s get to the making!

You may be interested in other recipes below:


kavuni arisi idli

Black rice idli recipe, Kavuni arisi idli
Serves 4
Print
Prep Time
8 hr
Cook Time
10 min
Total Time
8 hr 10 min
Prep Time
8 hr
Cook Time
10 min
Total Time
8 hr 10 min
Ingredients
  1. 1. Black rice/ Kavuni arisi – 1 cup
  2. 2. Idli rice – 1 cup
  3. 3. Urad dal – ½ cup (whole and white)
  4. 4. Aval/ Poha – 1 tbsp
  5. 5. Salt - to taste
  6. 6. Oil – for greasing idli plates
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add kavuni arisi/ black rice and idli rice. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  2. In another bowl add white whole urad dal and aval/ poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  3. After 6 hours, in a wet grinder add little quantity of the soaked urad dal and aval/ poha. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items along with little water. Grind the mixture for about 10 minutes (you should see fluffy batter coming along) and start adding add little rice in small quantities. Grind it into smooth batter by adding little water in regular intervals. Add water gradually so that you don’t loose the consistency.
  4. When the batter looks done with thick and smooth consistency add salt and mix well.
  5. Now transfer the batter to a bowl, allow it to ferment for 8 to 10 hours by keeping the bowl in a warm place. (If you are in cold country you can add a tbsp of leftover fermented batter or leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere fir the batter to ferment. Also suggested time is soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight)
  6. When the batter has fermented you will notice it has risen and will notice tiny bubbles.
  7. In the morning heat water in idli pot. Mix the batter well. Grease idli plates with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 10 to 12 minutes.
  8. When done remove the idli plate from the steamer and keep it aside for a minute. After a minute wet a spoon with little water (wetting the spoon with water helps in scooping) and scoop idli from the idli plate and serve it hot with chutney of your choice.
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How to make Black rice idli with step by step images


  1. In a bowl add kavuni arisi/ black rice and idli rice. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  2. In another bowl add white whole urad dal and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours.
  3. After 6 hours, in a wet grinder add little quantity of the soaked urad dal and poha. Switch on the grinder, when it starts grinding gradually add little by little of soaked urad dal and poha along with little water. Grind the mixture for about 10 minutes and you will see fluffy batter coming along.
  4. To the urad dal batter start adding add little rice in small quantities. Grind it into smooth batter by adding little water in regular intervals. Add water gradually so that you don’t loose the consistency.  When the batter looks done with thick and smooth consistency add salt and mix well.
  5. Now transfer the batter to a bowl, allow it to ferment for 8 to 10 hours by keeping the bowl in a warm place. (If you are in cold country you can add a tbsp of leftover fermented batter or leave the batter in microwave undisturbed or keep it in the oven with just the light on so that it creates warm atmosphere fir the batter to ferment. Also suggested time is soak rice and urad dal in the morning, grind it in the evening and let it ferment overnight) When the batter has fermented you will notice it has risen and will notice tiny bubbles.
  6. In the morning heat water in idli pot. Mix the batter well. Grease idli plates with few drops of oil. Pour ladle of batter in each idli mold.
  7. Now place the batter filled idli plates in the idli steamer and steam it for 10 to 12 minutes. When done remove the idli plate from the steamer and keep it aside for a minute. After a minute wet a spoon with little water (wetting the spoon with water helps in easy scooping) and scoop idli from the idli plate and serve it hot with chutney of your choice.
    black rice idli

 

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