Black Rice Idli
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Black Rice Idli is a magnifique and visually stunning breakfast dish made from the indigenous black glutinous rice (Chakhao). This rice is famous for its deep purple color and a magnifique nutty aroma that makes these idlis remarkably different from the white variety. We slow-ferment the batter made with black rice and urad dal until it is light and airy. It is a symbol of the modern shift towards ancient heritage grains that provide high antioxidants and sustained energy. The texture is soft yet carries a beautiful toasted scent. I love serving these steaming hot with a fresh bowl of coconut chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Fermentation is the absolute secret; ensuring the batter rises properly makes the idlis incredibly soft.
- Always use a little less water while grinding black rice as it doesn't absorb as much moisture as white rice.
- The deep purple color is natural—this is the magnifique antioxidant (anthocyanin) that defines the grain.
Nutritional Information(Per 3-4 idlis)
185 kcal
6g
2g
32g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.