A - Z Idli Series ~ U for Uddina Idli

Uddina bele is black gram / urad dal in Kannada. The idlis I am posting today are made with skinned black gram and hence the name. Like many of the idlis I have posted in this series, these delicious idlis also come from the south Indian state of Karnataka. They are popular in Mysore region and are instant kind idlis though grinding is involved. These idlis can be made without any advance planning as no fermentation is required though the ingredients need to be soaked for a couple of hours.

Black gram and idli rava are soaked and ground and are instantly made into idlis without fermenting the batter. The idlis are flavored with the addition of coconut, chilis and dill leaves to the batter. Minced onions can also be added if preferred. The idlis come out soft even without the addition of any leavening agents or fermentation.

These vegan and gluten-free idlis don't need any elaborate side dishes. A simple coconut chutney will be a perfect accompaniment or they are eaten even plain when made spicier. The leftovers can be refrigerated. They freeze well and when needed, just remove them from the freezer and microwave them covered in a glass bowl for few minutes and you will have hot piping idlis to serve.

Ingredients: (Yield about 12 idlis)

1/2 cup skinned black gram / urad dal

1 cup idli rava / cream of rice

2 to 3 tbsp. split chickpeas / chanadal / Bengal gram

Salt to taste

A handful of minced dill leaves (I didn't use it.)

2 tbsp. minced cilantro

1 tbsp. minced curry leaves

3/4 grated fresh coconut 
1 or 2 spicy green chili, finely chopped 

Oil to grease idli plates

(Minced onions can be added if preferred.)

Directions:

1. Wash black gram / urad dal thoroughly with water by rubbing  between fingers and drain. Soak it in water for a couple of hours.

* Rinse and soak idli rava in water in another bowl.

* Soak Bengal gram in water for a couple of hours or until dal can be broken when pressed between thumb and forefinger. Drain the water used to soak the Bengal gram. (One can soak the ingredients the previous night and refrigerate to use it in the morning.)

2. Drain the water used to soak the black gram. 

3. Grind it in a blender adding water as needed to form a thick, smooth batter. 

4. Squeeze out all the water from the idli rava completely and add it to a bowl. 

5. Add the ground black gram batter to the soaked idli rava.

6. Also add the soaked Bengal gram, coconut, salt, minced dill, cilantro, chopped curry leaves and green chili to the batter.

7. Mix the batter well with a ladle. (Add a tbsp. or two of water to the bowl if the mixture appears too thick).

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

8. Grease the idli plates and spoon the batter into the molds.

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame, steam for about 15 - 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. 

* Turn off the stove and let it sit for about 10 minutes.

* Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm with ghee if desired and coconut chutney.

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

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