Red Rice Idly / Sivappu Arisi Idly

Red Rice Idly / Sivappu Arisi Idly

Serves: 7 (3 idlies per serving)

Calories per Serving: 247; Carb- 50g; Fat-2g; Fiber- 6g; Protein – 8g

Preparation time: 14H 15 M Cooking time:  15 M Total time: 14H 15M

Difficulty: Moderate

Ingredients: V

2 cups Red rice

0.5 cup Urad dhal

1 tsp Fenugreek (optional)

1 tsp Salt

Method:

For batter:

1. Soak rice, dhal and fenugreek together for 5-6 hours.
2. Blend them in a mixie or grinder along with salt and water till smooth. It will take 6-7 minutes in a mixie/blender and a little longer in grinder.
3. Transfer to a container and let it ferment overnight. See notes for more information on fermentation.

For Idly:

1. Mix the batter well, the batter should be thick but not too thick. Use water to adjust the consistency. If you pour the batter using spatula the batter should flow like a very dense liquid. Idly will not be soft if the batter is very thick or thin.
2. Pour it in an idly vessel or any steam pots and steam the idlies over boiling water for 5-8 mins. To check if the idlies are ready, put a knife through the center and it should come off clean.

For Dosa:

1. The batter should be little thinner compared to the idly batter consistency.
2. Make dosa in a flat griddle by adding about 3 tablespoon of the batter and swirling it around.
3. See White Sorghum dosa recipe to find detailed method of how to make dosa.
4. Serve with chutney or any curry of your choice.

Notes:

1. The fermented batter will double its volume so use a container accordingly. It the batter is too thick then it might rise only a little.
2. If you live in a colder place, to help with batter fermentation, put the container inside the oven preheated to 250 degree F. Switch of the oven before putting the batter container in. It will take about 10-12 hours to ferment.

Stepwise pictures:

 

Micro nutrient Values:

Nutrient		%DV
Thiamine	0.3 mg	23%
Niacin	2.7 mg	14%
Vitamin B6	0.4 mg	18%
Folate	76.8	19%
Pantothenic Acid	1.1 mg	11%
Iron	2.2 mg	12%
Magnesium	95.3 mg	24%
Phosphorus	207 mg	21%
Zinc	1.8	12%
Copper	0.2 mg	11%
Manganese	2.2 mg	111%

Do try this recipe and let me know how it came out in the comment below. Thankyou!