Friday, February 15, 2013

Brown Rice and Whole Black Urad Dal Idli

Brown Rice - 3 cups
Whole Black Urad Dal, with skin - 1 cup
Fenugreek Seeds - 1 TBSP
Brown Aval / Poha / Flattened Rice - 1/4 cup
Salt - to taste


  1. Wash and soak both the rice together and urad dal with fenugreek seeds separately in enough water overnight.  
  2. Wash the poha and keep it for 5 minutes before grinding.
  3. Using a wet grinder or blender,  grind the dal first till smooth and frothy, adding water very little at a time.  
  4. Remove the dal batter.  Add rice and the soaked poha and grind to a fine and thick consistency. 
  5. Mix dal and rice batter in a large container.  Add salt and mix well with hand.
  6. Make sure to keep it in a large container, so that there is enough space for the batter to rise.
  7. Keep the batter in a warm place for 8 hours to ferment and rise.  I keep my batter in the oven with the lights on overnight.
  8. Next day, mix the fermented batter gently and pour into a greased idly plate and steam for 7 to 8 minutes.
  9. Serve hot with chutney of your choice and milagai podi (spicy dal powder).


  1. Wat a healthy and nutritious idli..Inviting platter.

  2. Latha.. I liked the idea of using urad dhal with skin. Since I did not have brown rice, I used ragi flour and made dosa. It was tasty too.. Next time definetly I am trying idly with brown rice. Thanks.

  3. trying to make healthy idli.thanks. Last time i did with 2.5 cups brown rice & 1 cup urd & no poha. It was very sticky. I will try ur method & post. than


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