Why sprout the black gram?
- Nuttier flavour than regular idli.
- Sprouting and fermenting legumes can lower phytate, which may help with mineral absorption.1
- Fully steamed, so the sprouts are cooked.
Sprouted idli tips
- Grind the urad fluffy. Light, airy urad batter makes soft idli.
- Mix by hand. Many cooks say the warmth of your hand helps fermentation.
- Don't overfill moulds. Idli rise as they steam.
Serve sprouted idli with
- Coconut chutney
- Sambar
- Tomato chutney
- Podi (gunpowder) with a little oil
More Indian sprout recipes
The fenugreek seeds in the batter help fermentation and add flavour. You can also grow them as fenugreek sprouts.
Sprouted Idli With Whole Black Gram
Vegan · South Indian
Ingredients
Batter
- ½ cup (100 g) whole black gram (urad), sprouted for about 1 day
- 2 cups (400 g) idli rice or parboiled rice
- 1 tsp fenugreek (methi) seeds
- Water for soaking and grinding
- 1½ tsp salt
- Oil for greasing
Method
- Sprout the black gram: soak it for 8 hours, drain, and keep it covered and damp for about 24 hours, rinsing twice, until tiny tails show.
- Soak the rice: soak the rice and fenugreek seeds in water for 6 to 8 hours.
- Grind the sprouted black gram with a little cold water into a smooth, fluffy batter. Transfer to a large bowl.
- Drain the rice and grind it with water to a slightly grainy batter, like fine semolina.
- Mix both batters with the salt by hand for 1 to 2 minutes. The batter should be thick but pourable.
- Cover and leave in a warm place for 8 to 12 hours, until risen and bubbly.
- Grease idli moulds, fill them about ¾ full, and steam for 10 to 12 minutes, until a toothpick comes out clean.
- Rest 2 minutes, then unmould and serve hot.
Notes
- Warmth helps fermentation. In a cold kitchen, put the bowl in an oven with only the light on.
- Whole urad has a black skin. Some is fine; it gives the idli a speckled look. You can skim loose skins after soaking.
- Leftover batter keeps 2 to 3 days in the fridge and also makes dosa.
Seeds in this article
Frequently asked questions
Can you make idli with sprouted urad dal?
Yes, with whole black gram. Split, hulled urad dal can't sprout, so use whole urad. Sprouting it for about a day adds a nutty flavour.
Why didn't my idli batter rise?
The room was too cold, the batter was too thin, or it needed more time. Ferment it in a warm spot for up to 12 to 14 hours.
Why are my idli hard?
Usually too much rice, not enough urad, or under-fermented batter. Make sure the urad is ground light and fluffy.
Is sprouted idli healthier?
Sprouting and fermenting legumes can lower phytate and may make some minerals easier to absorb. It's a nutritious breakfast either way.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
Sources
- Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? Nutrition Bulletin, 2022. Link
