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.
These Kollu Idlis or HorseGram Idlis are healthy South Indian Vegetarian Breakfast Recipe. Since this has no Rice, it is an ideal dish for diabetics. I adapted the same recipe as my Sprouted Moong Dal Idli which is a Low Carb Indian Vegetarian Recipe. I simply replaced Moong dal with horsegram to make this idli and it turned out really good.
We use Horse Gram or Ulaval to make the Ulaval Charu, a very popular dish from Andhra. We call it Kollu in Tamil, and we have some popular dishes like this Kollu Urundai, Ulaval Vada.
Across cuisines, we refer Horse Gram as Brown Lentil, Kulith, Kollu, Huruli, Madras gram.
When I wanted to make a steamed dish started with H for my A to Z Indian Steamed Dish, I decided on this Horse Gram Idli.
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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.
Instructions
Soaking in plenty of water and using the same for grinding is good. We soak it separately since grinding time is different for both the ingredients.
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!
Recipe
Horse Gram Idli | No Rice Kulith Idli
Ingredients
- 1.5 cups Horse Gram / Kollu / Ulaval / Huruli / Kulith
- 1/2 cup Urad Dal
- 1 teaspoon salt
- 1 teaspoon Fenugreek Seeds / Methi (optional)
- Cooking Oil for greasing the molds
Instructions
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 first to the mixer.
- Use the water in which you soaked.
- Use only 2 tablespoons 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 a couple of times until you get a smooth paste.
- Add the urad dal along with salt and pulse two times for both to get combined well. I must have added about 1/4 cup of water. Increase if you want it little more loose.
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 softer.
- Once the molds are filled up, put them 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.
sushma pinjala says
Nice and healthy idly for sure. Good one
Usha Rao says
I had some horse gram at home which I got for ulvacharu. Made idli with it and was pleasantly surprised with the taste. Came out soft and fluffy.
Vaishali says
Never thought that idlis can be made with horse gram ! And they look fantastic - soft and spongy , besides being healthy !
Sharmila Kingsly says
I love to include horse gram in my food and these idlis are the perfect way to use them. Idli looks so good !!