Whole Black Urad Dal Idli

Yields: 6 Servings Difficulty: Medium Prep Time: 8 Hr Cook Time: 20 Mins Total Time: 8 Hr 20 Mins

Idli is a universally accepted comfort food. It has the right proportion of lentils (proteins and rice ( carbs) for a healthy breakfast. Urad Dal is the main component of the Idli. It is so important to make a perfect Idli. The main deal to get a soft Idli is to master the ratio of dal to rice. In thsi recipe, I have replaced the regular white Urad Dal with whole black urad dal. Black urad dal is very good for the heart and bones. These black urad dal are brimming with health benefits. I made Idlis with these and they were very much soft , that it has become frequent in our menu. Follow every single step, from the measurements and the procedure here to achieve a tasty, soft, and healthy Idli.


0/5 Ingredients
Adjust Servings


0/5 Instructions
  • Soak 1/3 Cup Urad dal with quarter teaspoon of fenugreek with water for 3 hrs.
  • Add 2 cups of Idli rice in a bowl. Soak for 5 -6 hrs.
  • Grind dal and rice separately. Transfer to a wide bowl. Add salt to taste.
  • Mix them together with your hands. Let it ferment overnight or 8 hrs.
  • Grease Idli plates with gingelly oil. Pour a ladle of Idli batter into each mold. Steam in an Idli pot for 5-7 mins. emove and serve with chutney / sambar of choice.


  • Always grind the dal and rice separeately to get spongy Idlis.
  • Addition of Methi/fenugreek seeds increase sponginess to Idlis and brings flavorful Idlis. dont avoid them.

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