Kavuni arisi idli (steamed fermented black rice batter)

This idli is made from one of the ancient varieties of rice that grows in Tamil Nadu, which is similar to the forbidden rice, or black rice, found in China. This ancient grain is full of essential nutrients. In India its use is popular in fermented batter, and in recipes such as idli, dosa and uttapam. This recipe makes a very delicious breakfast.

Kavuni arisi idli (steamed fermented black rice batter). Credit: Hardie Grant Books

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 400 g (14 oz) forbidden rice, or black rice (see Notes)
• 360 g (12½ oz) idli rice (see Notes)
• 250 g (9 oz) urad dhal (dal)
• 10 fenugreek seeds
• 1 tsp fine sea salt
• 2 tsp vegetable oil, for greasing
• 3 tbsp melted ghee, to serve (see here
  if you'd like to make your own)
• Sambar or chutney, to serve, optional

Soaking time: overnight. Fermenting time: 12 hours.

Instructions

1. Separately wash and soak the rices and urad dal overnight in water with a pinch of fenugreek seeds in each.
2. The next day, drain the rice and dal, reserving the water. Blend each individually in a stone grinder or using a blender, adding enough of the soaking water to make a paste. Make sure the rices aren’t totally smooth. (It’s better to start with just a little water, then add more if needed.)
3. Mix all the batters together and add the salt. Add enough water to bring it to a thick, cake-batter consistency.
4. Place the batter in an airtight container, seal and leave in a warm spot to ferment for 12 hours (see Notes) or until it forms tiny air bubbles and becomes light and airy. Once fermented, the batter is ready to steam.
5. Pour water into an idli steamer and bring it to the boil. Grease the idli trays and fill them halfway with the batter. Drop the trays in boiling water, cover the steamer, and then cook over a medium heat for 13–15 minutes depending on how deep your idli steamer is. The water should be simmering, not boiling.
6. To check if the idli are cooked, pierce an idli with a skewer. If it comes out clean and the idli has puffed up, it’s ready.
7. Take out the idli tray and let it cool for a few minutes, then remove the idli with the help of a spoon.
8. Serve with melted ghee, sambar or chutney.

Note

• Forbidden rice can be found in Asian grocery stores and idli rice in Indian grocery stores. Short-grain rice can be used if forbidden rice is not available.
• Idli steamers can be found in Indian stores and are essential for making idlis.
• If you're preparing the ferment in a warm climate, you might only need to let it sit for 6 hours.

This is an edited extract from The Food of Bharat by Helly Raichura (Hardie Grant Books), photography by Jana Langhorst and Brett Cole.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.