Horse gram (Kollu) idli
Want a change from the regular idlies? If the answer is "yes", then this recipe is something you should definitely try.
The star ingredient here is Horse gram, or Kollu, as it is known in Tamil. Ayurveda regards horse gram a food with medicinal qualities. This humble legume can boast of a superfood status,as it is rich in calcium and iron. It is also a very good source of protein. It is also touted as a legume which aids in weight loss.
Since horse gram has a heat generating quality, Ayurveda recommends its consumption during cold days.
Here is the recipe:
Ingredients:
Horse gram (Kollu)- 1 cup (thoroughly rinsed and soaked for at least 8 hours)
Urad dal- 1 cup (thoroughly rinsed and soaked)
Idli rava- 2 cups (thoroughly rinsed and soaked, with just enough water to fully submerge the idli rava). I soaked it for 3 hours
Fenugreek seeds- 2 tsps
Salt- as needed
Oil- as needed (preferably sesame oil for greasing the idli moulds)
Notes:
1. Horse gram tends to have a lot of tiny stones. So, I would recommend rinsing it thoroughly twice, and soaking it in water for at least 8 hours. A longer soaking time will enhance the digestibility, as well as, making the nutrients more easily bio available.
2. Idli rava is the cream of rice, which is readily available at stores which carry Indian groceries.
3. Fenugreek seeds have a lot of medicinal qualities. They also aid in keeping the idlis soft.
Preparation of the batter:
In a mixer, grind the urad dal, horse gram and fenugreek seeds to a smooth fluffy batter, adding required water. Transfer to a large container.
Squeeze out the water completely from the idli rava, and add the fully squeezed out rava to the urad dal-horsegram batter. Add the needed salt, and stir to mix everything well.
Keep the container covered in a warm place, preferably overnight, to assist in the fermentation.
On fermentation, the batter would have risen in volume, and you can see tiny bubbles on the surface.
Stir the fermented batter well,prior to making idlies. The batter can be stored in the refrigerator for later use.
Making idlies:
Grease the idli moulds with sesame oil. Gently pour the batter in the moulds,and steam for 15-20 minutes.
Once done, turn off the flame. Let the idlies cool down a bit, before proceeding to remove them from the moulds. Otherwise, there is a chance that the idlies may either break, or tend to stick to the pan.
Transfer to a plate, and enjoy with chutney or sambar of your choice. Even simple molagapodi will do the trick.
I served these nutritious idlies with Tiffin Sambar.
Notes:
1. Ensure that the idli batter is at room temperature before use. Idlis made with cold batter, removed right out of the fridge, tend to be on the harder side.
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| Horse gram idlies with Tiffin Sambar |
Want a change from the regular idlies? If the answer is "yes", then this recipe is something you should definitely try.
The star ingredient here is Horse gram, or Kollu, as it is known in Tamil. Ayurveda regards horse gram a food with medicinal qualities. This humble legume can boast of a superfood status,as it is rich in calcium and iron. It is also a very good source of protein. It is also touted as a legume which aids in weight loss.
Since horse gram has a heat generating quality, Ayurveda recommends its consumption during cold days.
Here is the recipe:
Ingredients:
Horse gram (Kollu)- 1 cup (thoroughly rinsed and soaked for at least 8 hours)
Urad dal- 1 cup (thoroughly rinsed and soaked)
Idli rava- 2 cups (thoroughly rinsed and soaked, with just enough water to fully submerge the idli rava). I soaked it for 3 hours
Fenugreek seeds- 2 tsps
Salt- as needed
Oil- as needed (preferably sesame oil for greasing the idli moulds)
Notes:
1. Horse gram tends to have a lot of tiny stones. So, I would recommend rinsing it thoroughly twice, and soaking it in water for at least 8 hours. A longer soaking time will enhance the digestibility, as well as, making the nutrients more easily bio available.
2. Idli rava is the cream of rice, which is readily available at stores which carry Indian groceries.
3. Fenugreek seeds have a lot of medicinal qualities. They also aid in keeping the idlis soft.
Preparation of the batter:
In a mixer, grind the urad dal, horse gram and fenugreek seeds to a smooth fluffy batter, adding required water. Transfer to a large container.
Squeeze out the water completely from the idli rava, and add the fully squeezed out rava to the urad dal-horsegram batter. Add the needed salt, and stir to mix everything well.
Keep the container covered in a warm place, preferably overnight, to assist in the fermentation.
On fermentation, the batter would have risen in volume, and you can see tiny bubbles on the surface.
Stir the fermented batter well,prior to making idlies. The batter can be stored in the refrigerator for later use.
Making idlies:
Grease the idli moulds with sesame oil. Gently pour the batter in the moulds,and steam for 15-20 minutes.
Once done, turn off the flame. Let the idlies cool down a bit, before proceeding to remove them from the moulds. Otherwise, there is a chance that the idlies may either break, or tend to stick to the pan.
Transfer to a plate, and enjoy with chutney or sambar of your choice. Even simple molagapodi will do the trick.
I served these nutritious idlies with Tiffin Sambar.
Notes:
1. Ensure that the idli batter is at room temperature before use. Idlis made with cold batter, removed right out of the fridge, tend to be on the harder side.
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