Kavuni Arisi Idli

Ingredients

• - black rice idli
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

1. Soak kavuni arisi: Wash 1 cup kavuni arisi (black rice). Soak overnight in water. Drain.
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. 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. Grind black rice: Grind cooled cooked black rice to a smooth batter.
5. Combine and ferment: Mix both batters. Add salt. Ferment overnight.
6. Prepare steamer: Fill steamer with water and bring to a rolling boil.
7. Grease idli moulds: Grease each cavity with oil.
8. Fill moulds: Ladle the purple-black batter into moulds three-quarters full.
9. Steam: Cover tightly and steam 12-15 minutes until firm.
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.