Black Rice is also known as Kavuni Arisi in Tamilnadu which is mainly used to make sweets in Chettinad Region of Tamilnadu. Other than that, to my knowledge, i never seen anyone using the black rice for any other dishes in Tamilnadu.
Recently i have seen a lot of recipes online for making idli & dosai using the black rice, so i too got interested in trying out idli batter using the black rice. To make the batter, i have used a combination of idli rice and black rice and the result was too good.
I didn't expect such an amazing output for the first attempt itself. The idli was so soft and spongy and the dosai also turned out super crispy. In addition, it looks so appealing and that purple color is really eye-catching. So i was super thrilled !! In the past three months, i made this batter for about 4-5 times and every time it turned out so good.
Black Rice
Black rice is rich in antioxidants and high in fiber so include them regularly to keep your diet balanced. I'm not a dietician but i strongly believe that including varieties of foods in moderation truly benefits your health.
In addition to the health benefits, i personally love the color of this rice when it's cooked. It's so vibrant and kids would love it for sure.
There are different types of black rice available in the markets nowadays; some are glutinous and some are not. It's difficult to differentiate unless you're well familiar with it. So to make the idli/ dosa batter, always use the mix of idli rice and black rice so that the idli and dosa won't be sticky.
Making the idli/dosa batter
Black rice is a little hard to grind compared to regular idli rice so soaking it overnight helps to grind the batter smoothly without running the mixie/blender/wet grinder for a longer time.
I have used my blender to grind the idli/dosa batter, but you can use the Indian mixie or wet grinder to make the batter.
Depending on the rice varieties, the batter color would change from mild purple to dark purple-brown. So don't worry if your batter doesn't look like mine!
For more tips on how to grind the idli batter in general or how to ferment the batter in cold temperature, do check out this post. It has tons of information and it would be really useful if you're a beginner in cooking.
Idli and Dosai
Like regular idli/dosai batter, i have used the same batter for making both the idli and dosai. Once the batter is fermented, it's good to make idli right away ! The idli would be soft and spongy.
For the dosai, dilute the same batter with little water and make the dosai as usual, the dosai would be crispy and super delicious.
Storing the Batter
The batter can be stored in the refrigerator for up to 5 days. Once the batter is fermented, take the needed amount of batter for use and keep the remaining batter in the refrigerator immediately.
Also don't mix the whole batter with the ladle once it's fermented. It will deflate the batter. Making idli with deflated batter would be hard. However the dosa would still turn out crispy.
Now, let's check out how to make Black Rice / Kavuni Rice idli dosa batter.
Kavuni Arisi Idli & Dosai | Black Rice Idli & Dosa
Preparation Time : 12 hrs | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Kavuni Arisi / Black Rice - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Salt - to taste
Water - as needed for grinding & soaking
Procedure
In a bowl, add the black rice, idli rice and urad dal. Wash the rice and dal well in the water for thrice and then add enough water to soak the rice and dal. Let it soak for 6-8 hrs or overnight.
Next day, discard the soaked water and then add the soaked rice and dal in a mixer jar/wet grinder, add water as needed and grind into a smooth batter.
Pour the batter in a large bowl(make sure that the bowl is large enough and have enough room to ferment and raise the batter) and add the salt.
Mix the salt into the batter with your hand and then cover the bowl with a lid and let it keep it in a warm place for 6-8 hrs to ferment.
Once the batter is well fermented, grease the idli plate with sesame oil and pour the batter in the idli plate and steam it for 8-10 mins.
Soft and spongy kavuni arisi idli is ready.
In the same batter , add a little bit of water to dilute and make dosai like regular dosai. Delicious Kavuni Arisi Dosai is also ready.
Related : Side dishes for idli/Dosai
Notes:
- The batter stays well for up to 5 days in the refrigerator.
- As always, take the needed batter in a separate bowl and store the rest in the refrigerator once it's fermented so that the batter stays well for a longer time.
- I didn't use any fenugreek seed for this batter, but the idli turns out so soft.
Look how spongy the idli is !!
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