I have posted a dosa recipe with skinned split Urad dal I wanted to try idli/dosa with whole skinned Urad Dal. As you know skinned whole urad dal (black urad dal) takes a lot of time for soaking. So I have soaked urad dal from 8 PM and ground this next day morning. Love the softness and goodness of this idli. You will not notice a big difference even your kids would love it. Initially, when I gave my son 1st dosa he was why dosa in this color you have tried something different again? but after few bites, he said this dosa even taste better than a normal one (Difficult to get this kind of comments from teenagers)Ingredients:
idli rice / parboiled rice - 4 cup
Skin whole urad dhal - 1 cup
Fenugreek seeds - 1/2 teaspoon
Salt per taste
Method:
Wash and soak Urad dhal and fenugreek seeds together for 12-14 hrs hours. Wash and soak idli rice for 6-8 hours
idli rice / parboiled rice - 4 cup
Skin whole urad dhal - 1 cup
Fenugreek seeds - 1/2 teaspoon
Salt per taste
Method:
Wash and soak Urad dhal and fenugreek seeds together for 12-14 hrs hours. Wash and soak idli rice for 6-8 hours
Grind Urad dal till fluffy with required water at regular interval. Remove it from the grinder.
Steam it in idli cooker for 10 mins or till when inserted a spoon it comes out clean.
Grind rice. Add back the urad dhal and grind together with salt for 1 min. Ferment the batter for 7-8 hours or overnight
Grease the idli plate / or place the wet cloth in the traditional idli plate. Pour the idli batter
Remove it from idli plate
Serve hot with your favorite chutney
