Healthy and delicious Kavuni Arisi Idli recipe with detail step-wise pictures. Black Rice Idli Dosa Batter is versatile and can come in handy for quick breakfast/dinner!
Soak & Ferment Time20hrs
Cuisine: South Indian, Tamilnadu Recipes
Calories per Serving: 80kcal
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
1cupKavuni Arisi/Black Rice
1cupIdli Rice/Parboiled Rice
Water as needed
Salt as needed
Wash both the black rice and idli rice 2-3 times in water until the water runs clear. Soak them in enough water for 12 hours. As black rice is tougher than regular rice, it takes a lot more time to soak.
Wash Urad Dal and soak them along with fenugreek seeds in enough water for 6-8 hours.
In the last 1 hour of the soaking time, wash and drain flattened rice/poha and soak them in just enough water until soft.
First grind the urad dal and fenugreek seeds with cold water in short pulses (to ensure that the batter doesn’t heat up) until it is creamy and smooth. Remove it onto a container.
Next add the rice and soaked poha. Grind slightly coarse. Repeat this in batches and pour it over to the container.
Mix both the batters together and add salt as needed.
Set it aside for 8 hours or overnight until the batter is fermented and doubled up in volume.
Gently mix the batter and add some water to adjust the consistency of the batter. It should be thick but droppable.
Pour the batter onto the idli moulds (grease with few drops of oil if needed).
Steam the idlis for 10-12 mins on medium flame.
Remove the idli moulds and sprinkle some water on them. Set them aside for 5 mins.
Gently unmould the idlis using a spoon or sharp knife.