Blogging today about a healthy Idli Recipe made with Kollu, Kulith or Horse Gram. This is a traditional Konkani Breakfast Recipe. Presenting super soft Kollu Idli or Horsegram Idli Recipe. Last month, when I re-blogged and updated the Idli Recipe on the blog, I did receive messages for posting some Idli varieties so here I am with an exceptionally easy, healthy, steamed South Indian breakfast recipe for the entire family.
This Kollu Idli or Horsegram Idli is particularly interesting as it uses very less quantity of rice and more of the Kollu / HorseGram and Urad Dal, unlike the usual or traditional Idli Recipe. It is extremely soft in texture (even with less rice) and delicious.
In the past, I have blogged about 2 interesting recipes using Horse Gram as the key Ingredient – Horsegram Appes and Horsegram Adai. Both of these are common breakfast options made at our home and the blog post also covers about the umpteen health benefits the ingredient has to offer. Do check out the recipes.
Idlis are generally and universally known as a healthy breakfast option. Once you have the batter ready in the refrigerator, you can churn out these beauties in less than 30 minutes. Kollu idlis particularly, as I mentioned above, have less rice content so it is ideal for diabetics to consume them too. Since they are steamed, they are low in oil and therefore a healthy choice as breakfast. Horsegram Idli can also make a great after school snack for kids and / or can be packed early morning in their tiffin boxes.
This recipe is adapted from the book “The Konkani Saraswat Cookbook” by Asha Satish Phillar and this is my second recipe from the book. The other recipe I created from this cookbook is the Jackfruit Seed Surnoli which is a Konkani Specialty. It is a spongy light Dosa recipe made with cooked Jackfruit Seeds. Do check out the recipe and try it.
If you are looking for more such Healthy Diabetic Friendly Breakfast Recipes as Kollu Idli, do check out Oats Mixed Millets Dosa, Green Moong Onion Uttapam (Uttapam with NO rice) and Moong Dal Cheela Pinwheels (No rice crepes)
Recipe for Kollu Idli / HorseGram Idli / Huruli Idli
Adapted from the Cookbook “The Konkani Saraswat Cookbook”
1 cup is 125 ml measurement
Makes 25 Idlis (size and shape as shown in the picture)
- 1 cup Kollu / Kulith / Horsegram
- 1.5 cups of Urad Dal (I have used Whole Urad Dal)
- 1 cup of Rice (I have used Idli Rice)
- 1 tsp Methi Seeds (Fenugreek Seeds)
- Water to soak as required + for grinding and adjusting batter consistency + Steaming
- Oil as required to grease the idli plate
- Salt to taste
Wash and soak the Kollu or Horsegram and Urad Dal together for atleast 4 hours along with methi seeds / fenugreek seeds.
Wash and soak the rice for atleast 2 hours.
Grind both the above separately, mix together (with hands preferably) and allow to ferment for atleast 8 hours, preferably overnight.
Once the batter ferments, add the salt, some water to adjust the consistency and mix lightly.
Prepare a steamer and grease the idli moulds / Idli plate with some oil.
Pour a ladle of the batter, steam them for atleast 15 minutes. Switch off flame.
Allow the idlis to cool slightly and then remove them, serve warm with chutney or accompaniment of your choice.
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Kollu Idli / Horse Gram Idli / Huruli Idli
- 1 cup Kollu, Kulith, Horse Gram 1 cup is 125 ml measurement
- 1 1/2 cups Whole Urad Dal
- 1 cup Ponni Idli Rice (use any variety of short grain rice)
- 1 tsp Methi Seeds (Fenugreek seeds)
- 2 tsp Oil (to grease idli plates) – For 25 idlis
- Water to Soak the ingredients + Grinding + Adjusting Batter + Steaming As required
- salt to taste
- Wash and soak the Kollu or Horsegram and Urad Dal together for atleast 4 hours along with
methi seeds / fenugreek seeds
- Wash and soak the rice for atleast 2 hours.
- Grind both the above (1 and 2) separately, mix together (with hands preferably) and allow to ferment for atleast 8 hours, preferably overnight
- Once the batter ferments, add the salt, some water (use a spoon to add water) to adjust the consistency and mix lightly
- Prepare a steamer and grease the idli moulds / Idli plate with some oil.
- Pour a ladle of the batter, steam them for atleast 15 minutes. Switch off flame.
- Allow the idlis to cool slightly and then remove them from the plates, serve warm with chutney or accompaniment of your choice.
- I have used Whole Urad Dal in the recipe as I do for all my idli and dosa batters, you can use the split variety too. Same quantity should be fine.
- I have used Ponni Idli Rice. You can opt for Any Raw Rice Variety or short grain rice namely Kolam, sona masuri etc. You can also opt for millets. Add the same quantity.
- Methi seeds is added for softness.
- Ferment overnight for best results. My batter got fermented in 8 hours.
- 1 cup is 125 ml measurement. The batter yields 25 nos. Idlis of the size and shape as shown in pics above. Good breakfast for 6 people considering 4 idlis per person.