A short note on Red Rice. We like trying out different varieties of rice, especially the varieties that are nutritional. We use Brown rice, Brown Basmati rice, Red rice, Matta Red rice, Black rice and a variety of white rice. Our favorite amongst all is the single polished Red Rice from SriLanka, it is very nutritional and tastes awesome. It has a lot of bran in it and is high in fibre, iron and other minerals in comparison with many other rice varieties. As for taste, nothing can come close to it, and it is suitable for all kinds of cuisine. We just love it, and stock on it as it flies off the shelf very quickly. If you are from South India and like having rice and yogurt (curd), then you must absolutely try yogurt (plain, not the one with added sugar and fruits) with red rice. If you are not from that part of the world, then you have to try out this simple pleasure, yogurt and rice is the greatest of combinations :-).
Now for the Idlis, it is made just like regular idlis, just that I substitute red rice for white rice.
- Sri Lankan red rice - 3/4 cup
- Idli rice - 1/4 cup
- Whole urad dal - 1/3 cup
- Sea Salt as per taste
- Soak rice and urud dal separately for about 6 hours.
- Drain urad dal completely and start grinding in your wet grinder or high speed blender (I use Vitamix). Add few tablespoons of water through the grinding to aid the grinding. Once finely ground, transfer to a bowl.
- Grind rice with adding enough water and salt to make a thick batter. Add rice batter to ground urud dal and mix well.
- Keep the batter in a warm place for 6-8 hours till fermented well. You can judge this when the batter has risen to approximately double its volume. I keep my batter inside my oven and keep it warm at the lowest temperature setting in winter months.
- Grease Idli moulds with coconut oil and pour 3/4 full in each mould and steam for 10-12 minutes
- Serve with spicy Tomato chutney :-)