Black gram, native to India is our prized protien source and has several culinary uses. The popular South Indian breakfast.. Idli, dosa and vada predominantly use this dal. In ancient times these delicacies were prepared with the dal with the shiny black skin intact. Loaded with fibre, B vitamins, phosphorus and protein these tiny black pulses are recommended by our ayurvedic system of medicine for good health and vigour. With times polished dal slowly replaced the ones with skin. The preference for “white” even in food slowly lead to the disappearance of this “black gold”.
What you see here are idlies prepared with black gram with skin. The colour of the batter and the steamed idlies are slightly grey. There is no difference in the softness of the idli as you can see the extent of leavening after fermentation.
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