A dish filled with nutrients, Horse Gram Idli can be a new addition to breakfast recipes. It is known to be rich in fibres and protein. In fact, it has a high satiety value, hence the benefit of keeping you full for long. This also makes it good for those looking for high fibre, no rice and vegan foods. The soaking time is lesser compared to normal Idli, and there is no fermentation required. The traditional recipe requires the use of wet grinder, which provides good aeration, enough to make the batter ready for steaming right after. The final dish is served with Horse Gram chutney, which is unique to the dish. Another way to make this dish more delicious is to steam the batter in the banana leaves/ jackfruit leaves. 

Origin

Idli is supposed to be originated in Indonesia as per India’s food historian, K.T Acharya. Earlier there was no steaming vessel, and Indonesia had a steamed cake recipe, which is believed to be the Indian Idli. Horse Gram version of the Idli is typically made in South India. Horsegram is primarily grown in India after South Africa. Other names for Horse Gram are Ulavalu, Kavam, Huruli and Kulthi dal across India. The consumption of this pulse is predominant in South India, especially in the Konkani and Karnataka region. 

This recipe is also called as no rice Kulthi Idli, which is an important benefit of this recipe. Since, it is made without rice it is considered to be a good alternative for diabetic people.

Hosegram idli | Instagram - @cook_with_shenoy

Ingredients
  • 60g (1/4 cup) Urad Dal 
  • 120g (3/4 cup) Horse gram 
  • 200g (1 cup) Idli rice 
  • 250 to 300ml Water

Method of Preparation

Preparing the Idli Batter

  • Mix ¼ cup urad dal and horse ¾ cup horse gram dal in a bowl
  • In another bowl, add 1 cup Idli rice
  • Wash both the items till the water runs clean
  • Soak both dal and rice for three hours
  • After three hours, add the dal mixture in the wet grinder and make a fine paste. This will take about 20 minutes. Keep adding water every 5 minutes, the amount of water used will be at least 300 ml
  • After urad dal and horse gram is ground into paste, add Idli rice and keep running the grinder till the whole mixture becomes grainy
  • Finally, transfer the paste into a bowl 
  • Add salt to taste

Cooking of Horse Gram Idlis

  • The ground paste (Idli batter) is ready to be steamed into Idlis and does not require fermentation
  • Using a steaming vessel, you may use any shape to cook the batter- small bowls or a single big cake vessel
  • Steaming of Idli will require 45 minutes on a medium flame
  • Now open the vessel and take out the prepared Idlis
  • Cut into the required shape and enjoy with horsegram chutney

Waiting for bringing that change in daily breakfast recipes? Try this Horse Gram Idli- a multi beneficial recipe with the goodness of health as well as flavour. It is also a good option for vegans, diabetics and those looking for protein rich breakfast recipes or no rice recipes.