Black Urad Dal Idli & Dosa makes soft and fluffy idli or crispy dosa which has urad dal with skins on so this dosa is packed with more fibre. The batter makes soft idli and crispy dosa.
Black Urad Dal Idli
As a south indian Idli, Dosa are our staple. We eat them most of the day for breakfast or for dinner. Frankly they are our life saver. If we have a batch of idli dosa batter, then we can whip up breakfast or dinner in few minutes. Normally idli batters are made with whole white urad dal without skin. But few days back, when i wanted to make a batch a dosa batter, i found that i ran out of whole urad dal, all i had is the split black urad dal.
I thought why not make batter using that because they are much more nutritious than normal ones. I changed the measurements a little and made the batter in a blender. The next day when i made idli and dosa using that, i was surprised, it gave the most soft idli and crispy dosa ever.
About this Recipe
Black Urad Dal, also known as Black Gram, are pulses that, while commonly referred to as lentils, are actually related to cowpeas and mung beans. Vigna mungo, also known as the black gramme, urad bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, Uddu (in Kannada), or black matpe, is a bean grown in South Asia. It, like its relative, the mung bean, has been reclassified from the Phaseolus genus to the Vigna genus. The whole urad bean is usually sold as black lentil, whereas the split bean (the interior is white) is called white lentil. It should not be confused with the much smaller true black lentil.
Idli or idly is a type of savoury rice cake from the Indian subcontinent that is popular as a breakfast food in Southern India and Sri Lanka. Steaming a batter of fermented black lentils and rice produces the cakes.
Similar Recipes,
Idli Recipes
Dosa Recipes
Chutney Recipes
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Ingredients for Black Urad Dal Idli & Dosa
- Rice - 2 cups ( I used idli rice)
- Split Black Urad Dal - ¾ cup
- Fenugreek Seeds / Vendayam / Methi - ½ tsp
- Salt - to taste
Split Black Urad Dal :
Black urad dal with a mildly bitter flavour and a slightly slippery texture that cooks up thick and works well as a binding agent in dishes such as idlis and dosas.
Fenugreek Seeds :
Fenugreek seeds are one of the staple spices used in Indian cooking, with a sweet, nutty flavor reminiscent of maple syrup and burnt sugar. It can be incredibly bitter when eaten raw, but when cooked and combined with aromatics and spices, it transforms and gives a sweetness and depth of flavor to saucy dishes.
How to Make Black Urad Dal Idli
- Wash and soak rice separately and dal with fenugreek separately for 3 to 4 hours.
- Take rice in a blender and make it into a fine puree. Pour them into a container.
- Take dal in the same blender and make it into a fine puree. Pour that into the same container.
- Add in salt, mix well. Cover and let it ferment overnight.
- Next day mix well and make idli or dosa.
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Black Urad Dal Idli Recipe | Black Urad Dal Dosa Recipe
Ingredients
- Rice - 2 cups I used idli rice
- Split Black Urad Dal - ¾ cup
- Fenugreek Seeds / Vendayam / Methi - ½ tsp
- Salt - to taste
- Water as needed
Instructions
- Wash and soak rice separately and dal with fenugreek separately for 3 to 4 hours.
- Take rice in a blender and make it into a fine puree. Pour them into a container.
- Take dal in the same blender and make it into a fine puree. Pour that into the same container.
- Add in salt, mix well. Cover and let it ferment overnight.
- Next day mix well and make idlies or dosa.
Notes
- The batter should be foamy and frothy. If it is not frothy, then don't make idlies, make dosa. the frothy will give you the soft idlies.
- This batter can be stored in fridge for around 4 to 5 days.
- For making dosa, add little water to the batter is it is too thick.
Black Urad Dal Idli Step by Step Pictures
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| Take your washed rice in a bowl |
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| this airiness will give you the soft idli, if your batter doesn't look like this, then don't make idlies, make dosa |
Anonymous
Hi,
Nice to see this recipe with black urad dal. You can add 1table spoon sugar for making dosa batter
Anonymous
Hi aarthi am your frequent follower. You got awesome collections. I have a doubt can I use this batter to make idli for my 9 month old son.
TIA
Aarthi
@Anonymousyes u can give this idli to your baby
Sara
Hi
I love your version of the urad dahl idli because it is simple to follow and has a higher ratio of the lentils to rice compared to other recipes I've seen so will be more nutritious. Will this batter be successful without salt? Like the commenter above, I would like to make this for my 9 month old baby as well. Thanks.
Aarthi
Yes it will be successful without salt. Salt is actually for flavour.
Anonymous
Hi Aarti,
I followed your recipe; when I soaked the split black urad dal, the skin separates out; what do I do?
Aarthi
@Anonymousno issue just grind it with skin
Anonymous
Hi. Can I use whole black urad dal instead of broken one? Will ut taste the same?
Aarthi
@Anonymousyes u can use whole black dal
Anonymous
Thank you so much for this recipe. I'm going to try it. At the end of this recipe, do you use yeast or any kind of baking soda to ferment? Or does the fenugreek seeds cause the fermentation? Please let me know. Thanks.
Alamelu Sundaram
Can I use full black urad which I soaked last night ?
Boiling Pot
It would be nice to receive answers to the last two questions here. Thanks.
Grenville Dcosta
Thank you for a great recipe.
Apoorva Vaidyanath
Will try this soon. Superbly written.. even I use same blender. It is very good. For how much time should we keep the batter for fermentation? Last time wen I kept overnight it has a weird Snell so cudnt make idlis. Pls help. Thank u