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Horse Gram Idli No Rice Kollu Idli
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5 from 5 votes

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, but it is also a versatile batter you can make so many other varieties as well. This No Rice Kollu Idli is fermented and steamed. Since we have not used rice, it makes this dish vegan and gluten-free as well.
Course Breakfast, Dinner
Cuisine South Indian
Keyword Healthy Breakfast, Healthy Recipes, Horse Gram Idli
By Cook Method Steamed
Occasion Everyday Meal
By Diet Dairy Free, Diabetic, Gluten Free, Healthy Recipes, Low Calorie, Protein Rich, Vegan
Dish Type Idli Varieties
Prep Time 15 minutes
Cook Time 15 minutes
Soaking and Fermentation 12 hours
Total Time 12 hours 30 minutes
Servings 20 numbers
Calories 67kcal
Author Srivalli

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.

Nutrition

Calories: 67kcal | Carbohydrates: 11g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 118mg | Potassium: 139mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
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