Kavuni Arisi Idli

Method

1. 1

   Soak kavuni arisi: Wash 1 cup kavuni arisi (black rice). Soak overnight in water. Drain.

2. 2

   Cook black rice: Pressure cook soaked rice with 2 cups water and a pinch of salt for 5-6 whistles until very soft.

3. 3

   Make black rice batter: Allow cooked black rice to cool. Soak half cup urad dal for 4 hours. Grind urad dal to a smooth fluffy batter.

4. 4

   Grind black rice: Grind cooled cooked black rice to a smooth batter.

5. 5

   Combine and ferment: Mix both batters. Add salt. Ferment overnight.

6. 6

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

7. 7

   Grease idli moulds: Grease each cavity with oil.

8. 8

   Fill moulds: Ladle the purple-black batter into moulds three-quarters full.

9. 9

   Steam: Cover tightly and steam 12-15 minutes until firm.

10. 10

    Serve: Unmould while hot. Kavuni arisi idli is a deep purple-black colour with a distinctive earthy, slightly nutty flavour. Serve with coconut chutney and sambar.