Karuppu Uzhundu Idly/ Black Urad Idly

In the bustling world of modern breakfast choices, there's something deeply satisfying about returning to the roots of traditional cooking. Today, we're diving into the world of Black Urad Idly – a darker, more nutritious cousin of the beloved white idly that has been gracing South Indian breakfast tables for centuries.

Unlike the conventional idly made with white urad dal, black urad idly uses whole black gram (urad dal) with its skin intact. This seemingly small difference creates a world of distinction in taste, nutrition, and appearance. The result is a beautiful, speckled gray idly with a slightly nuttier flavor and a denser, more satisfying texture.

The black urad dal brings with it an earthy richness that white dal simply cannot match. Each bite offers a more complex flavor profile – subtly nutty with hints of earthiness that pair beautifully with traditional accompaniments like coconut chutney and sambar.

Black urad dal is a nutritional heavyweight. The outer black skin is packed with antioxidants, particularly anthocyanins – the same compounds that give blueberries their superfood status. These idlies are rich in protein, fiber, iron, and folate, making them an excellent choice for those looking to boost their nutritional intake without sacrificing taste.

The fermentation process further enhances the bioavailability of nutrients, making this humble breakfast not just delicious but genuinely nourishing. It's particularly beneficial for vegetarians and vegans seeking high-quality plant protein.

The slightly denser texture of black urad idlies also makes them excellent for innovative preparations. They hold up beautifully when shallow-fried with mustard seeds and curry leaves, or when incorporated into idly upma – a popular way to repurpose day-old idlies.

Ingredients:

• Idly rice or par boiled rice - 2 cups
• Dosa rice or raw rice - 2 cups
• Black urad whole - 1 cup
• Salt - 1 tsp.
• Methi seeds - 1 tsp.

Method: 

• Wash and soak both the rice, whole black urad and methi seeds together with enough water for 8 hours. Black urad takes time to soak.
• Now grind in a grinder to a fine rava consistency. The batter should not be too thick or too thin.
• Add salt and mix well.
• Transfer to a large container and close and keep the batter to ferment for 10 hours or overnight.
• Next day take idly maker and grease idli plates with gingelly oil and steam idlies for 10 to 15 minutes in medium flame.
• Serve hot with coconut chutney, tomato chutney or sambar.

Have you tried making black urad idly at home? Share your experiences and variations in the comments below. Happy cooking!