Friday, April 3, 2015

Whole Urad Dal Idly/ Karuppu Ulunthu Idli

Boiled rice/Idli rice-2cups
Whole urad dal/Karuppu ulunthu paruppu-1/2cup
Methi seeds-1/2teaspoon

Wash the rice few times and soak it with methi seeds for 6-8 hours.
Wash the urad dal few times and soak it for 6-8 hours. Keep the urad dal in the fridge for the last one hour.
Grind the urad dal (with skin) to a fine paste by adding little water in frequent time intervals.
Grind the rice and methi seeds and add it to the urad dal batter.
Add enough salt and mix it well with your hands.
Keep it in a warm place over night or 8 to 10 hours to ferment.
Heat  enough water in idli pot/idli cooker and make idli.
I use the idli pot, which takes about 7-10 minutes to cook the idlies.
Soft and healthy, protein packed idles are ready to serve.
Enjoy with your choice of chutney, sambar, and idli podi.


  1. healthy idli....How is the taste Mahi?

  2. @Kurinji, the taste was just like regular idli! Only the color is different! :)

    Thanks for the comments Usha & Kurinji!

  3. nice one dear.. I remember such idli's were made at my dad's house.


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