Authentic Sprouted Black Urad Dal Idli Recipe – Red Rice & Sabudana

Last Updated on 2 months by Neha Deshmukh

Authentic Sprouted Black Urad Dal Idli Recipe – Red Rice & Sabudana

Introduction

There’s just something magical about a plate of fluffy, steaming hot idlis, isn’t there? For me, it always brings back childhood memories of weekend breakfasts with my family. This sprouted black urad dal idli recipe is a little different from the usual – we’re using red rice and a touch of sabudana for a unique texture and flavour. It takes a bit of planning, but trust me, the results are so worth it. You’ll be rewarded with incredibly soft, easily digestible idlis that are perfect for any time of day.

Why You’ll Love This Recipe

This isn’t your average idli recipe! Sprouting the urad dal makes the idlis lighter and easier to digest. The red rice adds a lovely subtle sweetness, and the sabudana powder gives them a beautiful, slightly chewy texture. Plus, it’s a fantastic way to incorporate more whole grains into your diet.

Ingredients

Here’s what you’ll need to make these delicious sprouted idlis:

• 2 cup unpolished red rice
• 2 cup regular white idli rice (or parboiled rice)
• 1 cup whole black urad dal
• 2 teaspoon fenugreek seeds
• 3 tablespoon sabudana (javvarisi) powder
• 2 tablespoon salt

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Unpolished Red Rice: Regional Variations & Health Benefits
Red rice is a nutritional powerhouse! It’s packed with antioxidants and fiber. You’ll find different varieties depending on where you are in India – Matta rice in Kerala, or similar varieties in Karnataka and Tamil Nadu. If you can’t find unpolished red rice, you can use regular red rice, but the texture might be slightly different.

White Idli Rice (or Parboiled Rice): Choosing the Right Grain
Regular white idli rice is readily available and works beautifully. Parboiled rice (converted rice) is a good substitute if you can’t find idli rice. It holds its shape well during grinding and fermentation.

Black Urad Dal: The Importance of Sprouting
Sprouting the urad dal is key! It breaks down the phytic acid, making the nutrients more bioavailable and the idlis easier to digest. Plus, it gives them a wonderful lightness.

Fenugreek Seeds: Aromatic & Digestive Aid
Don’t skip the fenugreek seeds (methi)! They add a lovely aroma and aid in digestion. A little goes a long way, though – too much can make the idlis bitter.

Sabudana (Javvarisi) Powder: Texture & Binding
Sabudana powder acts as a natural binder and gives the idlis a slightly chewy texture. It’s a small addition that makes a big difference. If you can’t find the powder, you can grind sabudana pearls finely.

Salt: Balancing Flavors
Salt is essential for flavour! I prefer to use a good quality sea salt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black urad dal for 10-12 hours. Then, drain it and sprout it overnight in a covered bowl.
2. While the urad dal is sprouting, soak the red rice, white idli rice, and fenugreek seeds separately.
3. Now, grind the fenugreek seeds with about ½ cup of water in a wet grinder for about 5 minutes, until you get a fluffy paste.
4. Add the sprouted urad dal to the grinder. Grind for about 30 minutes, adding up to 1 cup of water sparingly, until you have a smooth, fluffy batter.
5. Transfer the urad dal mixture to a large bowl.
6. Grind the soaked rice with 1 cup of water in the grinder for about 30 minutes. Add the sabudana powder during the last few minutes of grinding.
7. Combine the rice mixture with the urad dal batter. Mix in the salt thoroughly with your hand – this is important for even distribution.
8. Cover the bowl and let the batter ferment in a warm, draft-free spot for 6-8 hours, or until it’s bubbly and has increased in volume.
9. If you’re not using the batter immediately, refrigerate it (it will last for up to 3 days).
10. Grease your idli plates, fill the molds with batter, and steam for 6-7 minutes. Let them rest for 5 minutes before serving.

Expert Tips

A few things I’ve learned over the years…

Soaking & Sprouting: Achieving the Perfect Texture
Make sure the urad dal is fully submerged in water while soaking. For sprouting, keep it slightly moist but not waterlogged.

Grinding Techniques: Wet Grinder vs. Mixer Grinder
A wet grinder is ideal for achieving the perfect fluffy texture. If you’re using a mixer grinder, grind in batches and add water very carefully to avoid overheating.

Fermentation: Creating Light & Fluffy Idlis
Warmth is key for fermentation! In colder climates, you can place the bowl near a warm oven or in a preheated (then turned off) oven.

Steaming: Avoiding Common Mistakes
Don’t oversteam the idlis, or they’ll become rubbery. A gentle simmer is all you need.

Variations

Let’s get creative!

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Confirmation
These idlis are naturally gluten-free.

Spice Level: Adding Green Chilies or Ginger
My friend loves to add a finely chopped green chili or a small piece of ginger to the batter for a little kick.

Festival Adaptations: Special Occasion Idlis
During festivals, my family likes to add a pinch of turmeric powder to the batter for a vibrant yellow colour.

Serving Suggestions

Idlis are incredibly versatile! Serve them with:

• Sambar
• Coconut chutney
• Tomato chutney
• Spicy peanut chutney

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

Got questions? I’ve got answers!

What is the ideal temperature for fermenting idli batter?
Ideally, between 25-30°C (77-86°F).

Can I use a different type of rice besides red rice and white idli rice?
You can experiment with other varieties, but the texture might vary.

What if I don’t have a wet grinder? Can I use a mixer grinder?
Yes, but grind in batches and add water cautiously.

How do I know if the batter is fermented enough?
The batter should be bubbly and have increased in volume. A small spoonful should float in water.

Can I freeze idli batter after fermentation?
Yes, but the texture might be slightly affected.

What is sabudana powder and can it be omitted?
It’s tapioca pearl powder. You can omit it, but the idlis will be slightly less chewy.