Black Urad dal idlis / karuppu uluthamparuppu idlis

ehh...?? Whattt ?!?!? yess, many people told me they haven't heard of such a type of idli. Infact I myself never knew this existed. My husband's aunt told me few medicinal values of this black lentil from that moment i am in love with this, and try to use it in my cooking. Like old proverb, anything beyond a limit is not good. Having it once a month is very ideal for health. 

• Black gram is found to be the healthy pulse,as it is rich in iron. They helps to boost up the energy levels and keep us active.
• As they are good source of all vital elements, rich in fiber, easily digestible at any time for people of any age. 
• Black gram serves to have an Anti-aging property helping to get a fair and flawless skin.
• Urad dal is also good for heart, reduces cholesterol and improves cardiovascular health.

It is the same procedure we follow for making the normal usual idli that we make at home. Just use black urad dal instead of white urad dal. 

Ingredients : 

Idli rice - 4 cups 
Black urad dal - 1 heaped cup+1/6 cup (if you grind it in mixie) / 3/4 cup (if you grind it in grinder) 
Fenugreek (Methi) seeds - 1/2 tbsp
Idli semolina (rava) - 2 tbsps 
Flattened rice (Aval) - 4tbsps 
Salt - to taste 
Water - required to grind the batter 

Method : 

1. Wash the rice and soak it with fenugreek seeds for 6 hours 
2. Wash the black urad dal & soak it for the same time as rice. 
3. Drain the water from rice in a separate bowl, you may use this water for grinding the batter. 
4. Do not drain away the black urad dal skin, because the Black gram is rich in minerals,vitamins and is devoid of cholesterol. It is a store house of copper, iron , magnesium, manganese, calcium,potassium and many more.
5. Grind the urad dal with a little water, add water little by little else the batter will go runny. 
6. Once the urad dal batter is frothy, transfer it to s storage bowl. 
7. Next grind rice, once its half ground add the semolina and flattened rice.
8. Grind it to a coarse/rava consistency.

9. Transfer it along with the urad dal batter and mix required salt at this stage.
10. Mix well, preferably your hand. As the friendly bacteria in your body might help it ferment faster and frothy.
11. The day after its ground, the batter is ready to use.

12. Grease your idli plates with oil, Pour a ladleful of batter. Steam it for 12 minutes. 

Voila!! HOT HOT healthy nutrition packed ready to be served with any chutney/sambhar of your choice & gobbled. 

DIVI !! 

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