Kollu Idli / Horsegram Idli / Huruli Idli

Kollu Idlis or HorseGram Idlis are healthy South Indian Vegetarian Breakfast Recipe that have less rice content, is ideal for diabetics, low oil, steamed and fermented foods.

Kollu Idli / Horsegram Idli / Huruli Idli

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.

Delicious Soft Kollu Idli served with tangy tomato chutney
Delicious Soft Kollu Idli served with tangy tomato chutney

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.

Melt in Mouth Soft Texture of Huruli Idlis
Melt in Mouth Soft Texture of Huruli Idlis

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”

Ingredients

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

Method

Wash and soak the Kollu or Horsegram and Urad Dal together for atleast 4 hours along with methi seeds / fenugreek seeds.

Soaked Horsegram and Urad Dal with methi seeds

Wash and soak the rice for atleast 2 hours.

Soaked Idli Ponni rice

Grind both the above separately, mix together (with hands preferably) and allow to ferment for atleast 8 hours, preferably overnight.

Ground Horsegram and Urad Dal
Mixing Rice and ground batter
Mixing of batter with hands leads to good fermentation

Once the batter ferments, add the salt, some water to adjust the consistency and mix lightly.

Fermented Idli batter

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.

Kollu Idli ready for steaming

Allow the idlis to cool slightly and then remove them, serve warm with chutney or accompaniment of your choice.

Soft and fluffly Kollu Idlis are ready to eat

If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

Vidya Narayan

Kollu Idli

Kollu Idli / Horse Gram Idli / Huruli Idli

Traditional Konkani Breakfast Recipe of Spongy Idli made with Horse Gram, Kollu or Huruli. Nutritious, Healthy, Steamed, Low Oil, Diabetic Friendly South Indian Breakfast Recipe.
4 from 2 votes
Print Pin Rate
Course: Breakfast, brunch, Snack
Cuisine: Indian, South Indian
Keyword: horse gram idli, huruli idli, idli varieties, kollu idli, konkani recipes, low oil breakfast, South Indian Breakfast Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 
Views: 3100

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 8 Comments

    1. Thank you Niranjana

  1. 4 stars
    Very innovative use of Horsegram to make soft Idlis. Tried my hands and they turned out Yumm. Ur blog has become weekly ritual Gal.

    1. Thank you so much Archana and glad you liked it.

  2. Thanks for introducing me to horsegram lentil. I followed your recipe as closely as I could, and I was amazed how soft and tasty the idlis turned out. I have to get a handle on the fermentation time. I will make them again for sure (maybe always this way rather than the traditional 2:1 rice/dal ratio). I’ll share pictures next time I make it. Looking forward to exploring your previous and future shares.

    1. Hi Shalini, thank you for trying the recipe and posting your feedback. Horsegram is a wonderful ingredient, though used sparingly in most Indian Kitchens. In South India, we however, use it in a variety of recipes, including the Idli. Please feel free to explore other recipes using Horsegram on the blog. Cheers!

  3. I made these and I wasn’t sure what to expect when I saw the ground batter. It tasted really good! My idlis were flat though…it did not come as fluffy as yours but was not dense & quite tasty. How did you get yours to be fluffy, since with lower rice ratio, idlis do tend to fall flat (I think!)

    1. Idli’s can be fluffy with less rice content too. You can check out the Ragi Idli Post, if you like, which uses less rice and more of Ragi Millet. However, here is what you can do next time – Check your batter consistency (should not be too watery nor very thick) and then steaming them for atleast 20 minutes. While adding the batter in the idli mould, never fill it up fully, allow it to spread and then you will never have an issue with flat idlis. Thank you for trying the recipe and providing your feedback.

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