Black Rice Idli Dosa Recipe | Kavuni Arisi Idli Dosai | Karuppu Arisi Idli Dosa

Black rice idli, dosa and sweet paniyaram was my recent try using black rice/ Karuppu arisi (Kavuni arisi). Black rice / Karuppu arisi popularly known as kavuni arisi is a rice variety with amazing health benefits. Recently I shared Chettinad special Kavuni arisi sweet recipe. When I shared that recipe, some of my readers asked me to share more black rice recipes. So I made black rice sweet paniyaram and idli, dosa. Both came out well in the first attempt. 

I thought of starting black rice recipes with this soft and spongy black rice idli, dosa recipe. Next week I will try to post the paniyaram recipe. Here I have used idli rice and black rice in equal quantities. The quantity of rice and urad dal is important to get a soft and spongy idli. I have also used some poha / pressed rice for additional softness. Friends do try this healthy black rice idli / karuppu arisi idli and dosa. You will love it.

Check out my 15+ idli varieties !

• Kavuni arisi sweet - Chettinad special 

Black rice idli dosa recipe

Black rice idli dosa recipe / Karuppu arisi idli dosa using black rice, idli rice, urad dal, pressed rice and fenugreek seeds.

Cuisine: Tamil nadu

Category: Idli varieties

Yields : 20 

Prep time: 12 hours

Cook time: 10 Minutes

Total time: 10Hours 10Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Black rice / Karuppu arisi - 1 cup Idli rice / salem rice - 1 cup White, Round urad dal - 1/2 cup Methi seeds / Fenugreek seeds - 1/2 tsp Thick Poha / Pressed rice / aval - 2 tbsp

HOW TO MAKE BLACK RICE IDLI

1. Wash and soak idli rice, black rice, urad dal, methi seeds and poha for 6 hours.
2. Black rice takes longer time to soak.
3. Grind everything to a smooth paste adding required water and salt.
4. Transfer the idli batter to a vessel. Mix the batter with hands.
5. Cover and ferment over night. The next morning mix the batter well.
6. Steam in idli pot till done. Remove and enjoy with chutney, sambar !

BLACK RICE IDLI DOSA - STEP BY STEP PICTURES

Wash the black rice thrice in a wide bowl. Add idli rice, urad dal, methi seeds and poha. Wash everything together for once or twice. Soak it for 6 hours minimum because black rice takes longer time to soak. Grind everything to a smooth paste in a mixie or grinder. Use ice cold water for grinding if you use mixie. While grinding you can add salt if you like OR add it the next day before making idli. After grinding the batter, transfer to a big vessel. Mix it with hands to aid fermentation. Cover the vessel and leave the batter overnight or 8 hours minimum to ferment. Consistency of batter should be like regular idli batter. The next day, batter would have raised well. Mix it well and pour the batter in a greased idli plate. Boil water in idli pot. Place the idli plate and steam it for 10 to 15 minutes in high flame till idli is cooked well. Cracks may form on top of idli. But it will be soft. Remove the idli plate and rest it for 5 minutes before removing the idli. Take the idli and serve hot with chutney or sambar. I made dosa the next day. For making dosa, add little water to the batter if needed. Heat dosa pan, pour a ladleful of batter and spread it. You can make it thin or thick as you like. Flip and cook both the sides. Remove and serve hot !  Enjoy !

Note

For variations, you can soak and grind black rice, idli rice, methi seeds together. Soak urad dal separately and grind it first. Mix both the batter and ferment it. In that case, skip poha. Color of idli may vary based on the color of black rice. Some rice looks reddish.  This batter stays good for 3 days in refrigerator but it turns sour the next day. You can make dosa with it.

Healthy black rice idli dosa is ready to enjoy with chutney and sambar !

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