Friday, March 11, 2011

Horsegram idli / Huruli idli: Beginner Series

One more wonderful recipe from my aunt's treasure. Each time I visit her or talk to her, I enlighten myself with more & more interesting dishes. The standard idli recipe uses urad dal/deseeded black lentils, however the horse gram idli uses huruli kaalu/horse gram in place of urad dal. The idlis turn unusually soft & fluffy. The color of the idli is light brown(unlike the normal idlis) because of the horse gram.

Language translations for horse gram
Kannada: Huruli kaalu
Tamil: Kollu
Marathi/Konkani: kulith
Malayalam: muthira
Telugu: ulavalu

(PS: Idli is served with chutney powder, ghee & sambar. The black marks on the idli is because of the horse gram. Ignore them, they do not harm the taste.)

Cooking time : 20mins
Soaking time: 4-6 hours
Fermenting time: 8-12 hours

Ingredients: (Makes around 30 idlis)
Horse gram: 1 cup
Idly/idli rice: 3 cups*
Salt: 1/2 tsp
Other ingredients:
a drop of oil on each idli mould, optional
Special utensils:
Idli plates with stand

* If you are using wet grinder, use 4 cups of idly rice for 1 cup of horse gram. 

  • Wash the horse gram thoroughly & let them soak for 3-4 hours.
  • Wash the rice & let it soak for 5-6 hours.
  • Drain the water from the soaked horse gram & add them to the food processor jar. 
  • Add 2-3 tbsp of ice cold water to the horse gram & pulse for few seconds. Add few tablespoons of ice cold water to the very coarsely done lentils & pulse again. Repeat the whole process of adding ice cold water & pulsing for at-least 5-6 times. 
  • The horse gram paste must be very smooth, light & frothy. Scoop the horse gram batter to a large vessel.
  • Drain the water from the soaked rice & make a smooth paste out of it. Do not add more water while making the rice paste. 
  • Add the rice paste to the horse gram paste.
  • Mix them well. 
  • Allow it to ferment for 8-12 hours, depending on the outside temperature. After proper fermentation, the batter would have raised.
  • Grease the idli plates. Add salt to the batter & mix it. 
  • Pour a tablespoon or a little more of batter to each mould. 
  • Place it in the steamer & steam the idlis for 15-20mins.
  • To check if idli is done, insert a tooth-pick, if it comes clean, idlis are properly cooked. 
  • Remove the idli stand from steamer & allow it to cool for 2-3mins. Carefully remove the idli using a spoon or knife.
  • Serve it hot with a chutney, sambar of your choice.

  • This recipe is very similar to the normal idli. Replace urad dal with horse gram & you could make healthy idlis.
  • If you need more tips on making idli, refer my earlier post on Idlis.

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