Friday, September 14, 2012

Sagle Udida Idli (Whole Black Lentil Idli)

Sagle Udida Idli is a healthy and filling South Indian breakfast. In Konkani, sagle udidu means whole black lentil.

Both of us love to have idli with lots of sambhar for our breakfast (or maybe as a brunch). But somehow I never succeeded in make soft spongy idlis. I was sad about this and hence constantly searched the reason for my failure. Then finally I came to know that- My batter didn't ferment well. First I used to blame the region where I stayed and also of not having a  wet grinder. Then I realized that I need to give more time for the fermentation. It worked for me and now I can make spongy idlis:-)
This time I thought of using the whole urad dal (with skin), to increase the nutritional value of the idlis. Look wise they might not look appealing but taste wise it is not that different.

  • Rice- 1 cup
  • Whole Black Lentil (with skin)*- 1/2 cup
  • Cooked Rice- Fistful
  • Salt- To taste
  • Oil- For greasing the moulds
*You can also use the whole urad dal or split urad dal (without skin).


Wash and soak the black lentil (whole urad) for 6-7 hours. I soaked it overnight. 
Wash and soak rice for 2-3 hours.
Now grind the strained whole black lentil along with cooked rice to a smooth paste. Add water while grinding, just enough to aid the grinding process. Once finely ground, transfer it to a bowl. 
Now transfer the strained rice and grind it to get medium coarse consistency (don't make a paste. This will bring a change in the texture of the idli). Transfer this to the same bowl containing urad dal paste. Give a good mix using hand. If the batter is too thick, add little amount of water. The final consistency of the batter should be medium thick (thicker than the dosa batter). Keep the batter in a warm place and allow it to ferment for 8-10 hours (the batter should be doubled after fermentation to get spongy idlis. If not they will turn hard. If it has not doubled then keep it for few more hours. I kept it for nearly a day).

Now grease the idli mould using oil and add the batter half way through in each mould (I like to use the individual moulds).

Steam them in a steamer or pressure cooker (without whistle) for 15-16 minutes. 

Allow it to cool for five minutes and then unmould the idlis using back of the spoon. 
Sagle Udida Idli is ready!!

Serve it hot with Sambhar or any chutney of your choice. Above measurement makes 14 big sized idlis.

Note: To make white idlis, just use split urad dal or whole urad dal (without skin) instead of the whole urad dal with skin.