Easiest Way to Summer Tasty Red Rice Idli

Easiest Way to Summer Tasty Red Rice Idli Delicious, fresh and tasty.

Red Rice Idli. Recipe for red rice idli made with unpolished red rice and whole grain black urad dal thats been sprouted. Recipe with step by step pictures. We all know that sprouted grains and lentils are more nutritious and I wanted to try making Idli with Sprouted black urad dal.

Red Rice Millets Idli Dosai Batter Video Recipe.

Red Rice Millets Idli Dosai Batter Video Recipe : Being a South Indian Idli Dosa Batter is a must at home, no day pass by without it.

Honestly our regular idli dosa batter always has mixed millets in it.

You can have Red Rice Idli using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Red Rice Idli

1. You need 1 cup of red rice.

2. Prepare 1/2 cup of urad dal.

3. You need to taste of Salt.

4. It’s as needed of water.

5. It’s 2 tsp of oil.

Last year when we went to India for vacation my son asked "Why ma these idlis looks white.

Remove husk from rice and millets before start soaking.

I have some idli collection on my blog like instant oats idli, ragi idli, pearl millet idli, kodo millet idli, instant idli, ragi rava idli, rava idli, etc.

To add to this collection here is another one variety which is made with red rice.

Red Rice Idli instructions

1. Soak red rice and urad dal separately for 4 hours..

2. Grind both with little water. (Do not grind into a smooth paste. It should have a crunchy texture.) Use little water to grind, so that the consistency is of semi-liquid..

3. Mix both and add little salt to taste. Keep overnight for fermentation..

4. Mix well in morning so that the urad dal is mixed well. Steam them in idli cooker for 10-15 min..

5. Serve hot with Sambhar! (Or coconut chutney and tomato chutney will also do.).

Actually, when I bought a pack of red rice first I tried red rice appam then this idli.

Note on fermenting the Red Rice Idli & Dosa Batter.

Fermentation has to take place where the weather is warm.

So ideally in summer, the batter ferments very well and doubles or triples its quantity.

But in cold places, the batter has to be kept in an oven.