Horse Gram Idli | No Rice Kulith Idli

Horse Gram Idli or No Rice Kulith Idli is a healthy breakfast option that's not only good for health, it is a versatile batter you can make so many other varieties as well.

This horse gram idli without rice is a diabetic friendly and hence we can prepare for breakfast to make a filling meal.

Ingredients

This No Rice Horse Gram Idli is made with more of Horse gram and less of Urad Dal. We have to make sure to soak the horse gram with more water to ensure full hydration.

Horse Gram - Horse Gram is a very healthy grain also called as Kollu in Tamil, Ulaval in Telugu, Huruli in Kanada and Kulith in Hindi. This is very high in protein and calcium and hence should be included in your menu more frequently.

Urad Dal - I have used whole skinned urad dal here. If you have access to urad dal with skin, you can use that as well.

Fenugreek Seeds - Though I have mentioned methi seeds as optional, you can include it along with urad dal. It aids fermentation and again very healthy.

See recipe card for quantities.

Soaking the Ingredients for Idli

Wash and rinse the Horse gram a couple of times, until it runs clean.
Soak with 3 times its amount as the gram will double almost.
Similarly, wash and soak the Urad dal until clean.
If using Fenugreek seeds, soak it along with urad dal.
Soak Urad dal in enough water in a separate vessel.
Soak both Horse Gram and Urad dal for 4 hours.

Grinding the Lentils for making the idlis.

When we are ready to grind the batter, you can remove the excess water and add the urad dal firs to the mixer.
Use the water in which you soaked.
Use only 2 tablespoon to let the urad dal grind.
Grind to a fluffy smooth paste and remove to a vessel.
Next add the horsegram and again add very little water to grind it.
Pulse it for a couple of times until you get a smooth paste.
Add the urad dal along with salt and pulse for two times for both to get combined well.

Fermenting the batter

Transfer to a vessel that is wide enough to hold when it ferments.
My batter rose to almost 1 inch.
Make sure you beat with your hands so that the batter is well aerated.
Keep the vessel well covered and let it ferment for at least 8 hours or overnight
Traditionally people used to use the same water and not discard it.
At least 2 hours before steaming, mix the batter well with a ladle and keep it aside.

Steaming the Idlis

Put the steamer with water to boil.
Grease the molds and pour until it fills up 3/4 of the mold.
My batter was thick and to half of the measure, I added a pinch of baking soda.
The idlis with soda were a tiny bit more soft.
Once the molds are filled up, put into the steamer, cover with lid and steam for 15 minutes.
Check if the idlis are done with a knife. If it comes out clean, switch off, else cook for another 5 minutes.
Once you remove the plates from the steamer, let it stand for 5 minutes before you unmold the idlis.
Serve with coconut chutney or sambar.

Substitutions & Variations

If you are not particular in not using Rice and want to make No Rice Kulith Idli, you can use 1/2 cup of Rice as well.

The Idlis were soft and firm. However, if you want you can season it with oil along with lentils to make masala idlis. That way the inner texture will be more soft.

You can add vegetables to add variety to the dish.

We can make Dosas with this batter as well.

Equipment

We need a steamer, a mixing bowl to make these idlis.

You can grind it in a grinder or a mixer jar.

Storage

The fermented batter can stay good for two days. If you are storing it, do not add any onions or vegetables. Add it when using it.

Expert Tips

While grinding this No Rice Kulith Idli, Drain the water completely and add little by little while grinding as required. Beat it well before setting it for fermentation.

Always beat the fermented batter again at least two hours before steaming to mix the batter well.

Other dishes with Horse Gram you can try!

• Ulava Charu Vegetable Biryani
• Ulaval Vada
• Kollu Urundai
• Kollu Sundal