Black Urad Dal Idli & Dosa Recipe

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. This black urad dal idli and dosa batter is a nutritious twist to the regular idli batter. In this recipe, black urad dal is used instead of the usual white urad dal, which makes the idli and dosai more protein rich and healthy. 

Black Urad Dal Idli

Being a South Indian, Idli and 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.

Jump to:

• About Black Urad Dal Idli Dosa Batter
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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Normally idli batters are made with whole white urad dal without skin. But few days back, when I wanted to make a batch of dosa batter, I found that I am out of whole urad dal. But I had split black urad dal.

About Black Urad Dal Idli Dosa Batter

Idli dosa batter is a staple in every South Indian kitchen and it comes in handy during busy days or lazy mornings. Even without elaborate curries, idli and dosai can be enjoyed well with simple podi for a quick and comforting meal. 

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.

Without change in taste, the idlis and dosa turned out the same soft, fluffy and delicious just like the regular version.

They are perfect to have with everyday coconut chutney, sambar, chicken curry, mutton curry, fish curry or even a simple idli podi with little ghee or sesame oil for a satisfying meal. 

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In my hometown, black urad dal is traditionally used to make Ulundhu kali because it is rich in calcium, iron and fiber. It is often given to women during menstrual times or pregnancy to help strengthen their bones and maintain overall health. 

So, I thought of adding this nutrition to our regular meals without changing the taste. By using black urad dal in our everyday idli and dosai, my kids and family will get the health benefits naturally without compromising on flavour. This makes healthy eating easy, tasty and fuss-free. 

For convenience, I used a mixer instead of a wet grinder to make this batter. After fermenting the batter overnight, I made soft idlis and crispy dosai the next morning. The idlis and dosas look slightly darker because of black urad dal, but the flavour and taste remain unchanged. 

Ingredients

• Rice : Use good quality idli rice or ponni rice for making batter. It gives the idli a soft and fluffy texture. It is also rich in carbohydrates which keeps you energized. 
• Split black urad dal : I used split black urad dal, but you can also use whole black urad dal. Adjust the quantity accordingly if using whole. When grounded, it fluffs up well and helps in fermentation. 
• Fenugreek seeds / Vendayam / Methi : A small amount of fenugreek seed is added as it helps in fermentation and improves digestion. 
• Salt : Salt is used to balance the taste of the idli dosa batter. Taste and add or reduce salt according to your preference. 
• Water : Water is used to grind the batter soft, smooth and fluffy. Add little by little to achieve the correct consistency. 

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Step by Step Pictures

Soaking Rice & Dal

1)Wash rice in multiple changes of water and take it in a bowl.

2)Measure your urad dal, wash well and take it in a separate bowl.

3)Add fenugreek seeds to the dal.

4)Cover with fresh water and leave it to soak for 6 to 8 hours.

Grinding Batter

5)Take soaked rice in the blender. Add some water and grind to a smooth batter.

6)Now the batter is ground to a smooth paste.

7)take the rice batter in a container.

8)Add in the soaked urad dal with skin in the same blender.

9)Grind it into a smooth paste.

10)Add it into the rice batter which we ground earlier.

Fermenting Batter

11)Add some salt into the batter. Mix it really well so the salt is evenly incorporated into the batter.

12)Cover and allow it to ferment for 8 hours or overnight.

13)This is how the batter looks well fermented.

14)Mix the batter gently. Don't over mix the batter at this point.

Cooking Idli & Dosa

15)Take a ladleful of the batter.

16)Pour into idli moulds.

17)Steam cook for 8 to 10 minutes.

18)Soft and fluffy idlies are ready.

19)I made dosa using the same batter. It turned out super crispy.

20)Cook both sides till golden.

21)Serve.

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Expert Tips

Soaking is important : Wash and soak the rice and dal separately for about 4 hours. 

Grind fluffy : Grind the black urad dal first until it's smooth and fluffy. Use ice cubes or ice water for grinding a soft and light batter.

Ferment overnight : Cover and let the batter aside to ferment overnight. 

Storage : Store the fermented black urad dal idli dosa batter inside the refrigerator. It stays good for 2 to 3 days. 

Serving : Serve these healthy black urad dal idli and dosai with chutney, sambar, kurma, salna, chicken curry or with idli podi for a comforting and delicious meal.

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FAQ 

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