North Arcot Payaru Idli | Pachai Payaru Idli Recipe | Traditional Green Gram Idli Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

It has been a very difficult past few days for me. My mother was very ill and thankfully with God's grace she is now slowly on her path to recovery. 

It was my parent's wedding day and I had a long chat with her and my father  in the afternoon. I received message from my father that very evening, that my mother collapsed all of a sudden and was rushed to the near by hospital. Life is so uncertain.  We need to be grateful for every breath that we take. Most of the times, we take these things for granted , think of unwanted things and feel sad. I want you all to take a moment along with me , to feel grateful for all that God has given us. 

"Thank you God for everything". 

Let me now share about today's dish - Payaru Idlies ( some call it Kudalai Idlies). 

Payaru Idli is  our family recipe . My grandmother( Late Mrs. Lalitha Shanker) used to make it very often. As a child, I was not very fond of this idli and always preferred the fluffy white ones. In fact, my grandmother used to make this idli using the whole black urad dal. Protein rich and tasty idlies were steamed using 'Mandarai Elai' ( Poor Man's Olive Tree leaf) or  Vazhai Ellai ( Banana leaf). The leaf imparts it's own flavour to the idlies. 

My Maternal Grandmother Mrs. Lalitha Shankar 

Steaming hot idles were always served along with a tangy gothsu or sambar. I feel so nostalgic sharing this recipe with you all. 

North Arcot Payaru Idli | Pachai Payaru Idli Recipe :

Preparation time : 6-8 hours

Cooking time : 15 minutes

Makes : 26 medium size idlies 

1 cup = 250 ml cup

Note : You can use greased 'mandarai elai' cups to steam or can line a steel tumbler with greased banana leaf and pour the batter . If you do not get the leaf in your State/Country, you can use regular idli plates. If you do not have idli plates, you can grease small cups , pour batter into them and steam. 

Ingredients :

1 cup black urad dal ( or white one)( whole)

1 cup green gram 

1/4 teaspoon fenugreek seeds 

For tempering : 

1 teaspoon coconut oil 

1 teaspoon black peppercorns ( ground coarsely)

1 teaspoon cumin seeds/jeera( ground coarsely)

1/2" fresh ginger ( finely chopped) OR (you can use 1/2 teaspoon dry ginger powder)

2 teaspoons fresh coconut ( finely chopped)

10 cashew nuts ( halved)

1 sprig curry leaves 

2 teaspoons sesame oil ( to grease the leaf) 

salt to taste

Method :

1. Wash the green gram , black urad dal and fenugreek  for at least 3-4 times. 

2. Soak them in water for 4 hours.

3. Grind them into a smooth batter. 

4. Add salt and allow the batter to rest for 6-8 hours.

5. The batter will ferment and rise up.

6. Heat oil in a small pan and temper with ingredients given under 'For tempering' and pour it into the batter. 

Chef tip : Gently mix the batter. 

7. Grease the leaf cups and pour half ladle of batter into each cup.

Chef tip : The batter will rise up well while steaming, so fill only 1/2 of the cup .

8. Place them inside a steamer and steam for 15 minutes or till the time a fork inserted into the centre of the idli comes out clean. 

9. Your traditional Payaru Idlies are now ready. 

You can serve them along with the leaf or can remove the leaf and serve the idlies hot along with gothsu or sambar. 

Happy Cooking !

With love,

Masterchefmom