Horsegram idlis--kollu idli recipe
Food blogging makes you try everything and make you aware of many things. Kollu or horsegram was totally unknown to me during my childhood. After reading its health benefits, I have bought it into regular use at my place. My friend had once given me kollu idlis long time back and I had loved it. I wanted to try it since then and so I did after a long time. My friend had made them by adding the ground kollu paste into the regular idli batter. They were soft and good. So you can do the same or else you can follow the recipe I have used below.
Serve with chutney or sambar and it becomes a nice filling brunch actually. I had served with a side dish made with small onions which was quite good. Will try to take pictures and post the recipe for the side dish next time.
Other recipes with horsegram/kollu-
- 1. Wash and soak the horsegram for about 6 hours and the rice for around 4- 6 hours.
- 2.Throw in the fenugreek seeds when you soak the rice.
- 3.Just around 15 minutes before grinding, soak the poha.
- 4.Drain the water and grind the kollu to a smooth paste adding few drops of water. Remove the paste in a huge vessel.
- 5. Next add the rice and poha and grind it to a coarse(almost rava like) consistency.
- Add water while grinding.
- 6. Combine this with smooth kollu paste. Add salt and mix well.
- 7.Keep it at room temperature and allow it to ferment for 8 hours.
- 8. After fermentation, mix the batter gently with a ladle.The batter should be of normal idli batter consistency.
- 8. Grease the idli moulds with oil. Add little amount of batter in each of the moulds.
- 9.Place the moulds in steamer or pressure cooker without the whistle.
- 10. Steam for around 10 minutes. You can insert a knife to check if its done.
- 11. Remove the idlis from the mould.
- Serve with a side dish of your choice.
Next day, I added some water to dilute a bit and made dosas with the same batter. They were crispy and nice.
You can omit the fenugreek seeds and aval/poha.They are just some ways to make your idli softer.