Authentic Horsegram Idli Recipe – Kollu & Urad Dal Steaming Guide

Last Updated on 2 months by Neha Deshmukh

Authentic Horsegram Idli Recipe – Kollu & Urad Dal Steaming Guide

Hey everyone! If you’re looking for a healthy and delicious twist on a classic South Indian breakfast, you’ve come to the right place. I’m so excited to share my family’s recipe for Horsegram Idli – Kollu Idli, as we call it at home. It’s a little different, a little more nutritious, and honestly, just as comforting as the traditional version. I first made this when trying to incorporate more superfoods into our diet, and it quickly became a family favorite!

Why You’ll Love This Recipe

This isn’t just another idli recipe. We’re using horsegram (kollu), a powerhouse of nutrients, alongside urad dal and rice. It’s a fantastic way to add extra protein and fiber to your breakfast. Plus, the fermentation process makes it incredibly easy to digest. Trust me, your gut will thank you! It’s also surprisingly easy to make, even if you’ve never made idlis before.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful idlis:

• 1 cup Kollu (Horsegram)
• 1.5 cups Whole Urad Dal
• 1 cup Idli Rice
• 1 tsp Methi Seeds (Fenugreek Seeds)
• Water (as required)
• Oil (as required, for greasing)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Kollu (Horsegram): Health Benefits & Regional Uses

Horsegram is a bit of an unsung hero. It’s packed with protein, iron, and fiber. In Ayurveda, it’s known for its warming properties and is often used during the winter months. You can find it at most Indian grocery stores, or online. It looks like small, dark brown beans.

Urad Dal: Choosing the Right Type

We’re using whole urad dal here, which gives the idlis a lovely soft texture. Don’t use split urad dal (urad dal chilka) for this recipe, as it won’t give you the same result. Look for dal that’s plump and evenly colored.

Idli Rice: The Importance of Quality

Idli rice is a short-grain rice specifically used for making idlis and dosas. It’s what gives the idlis their fluffy texture. You can find it labeled as “Idli Rice” at Indian grocery stores. Don’t substitute with regular rice!

Methi Seeds (Fenugreek Seeds): Flavor & Fermentation

Just a teaspoon of methi seeds adds a subtle flavor and helps with the fermentation process. Don’t skip these little guys! They really do make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the horsegram, urad dal, and fenugreek seeds a good wash. Then, soak them together in plenty of water for at least 4 hours, or even overnight.
2. Wash the idli rice separately and soak it in water for about 2 hours.
3. Now, it’s grinding time! Drain the horsegram mixture and grind it into a smooth batter, adding water as needed. Do the same with the idli rice – grind it into a smooth batter separately.
4. This is where the magic happens. Combine both batters in a large bowl. Use your hands – seriously, it’s the best way to get everything properly mixed! Mix well and then leave it to ferment overnight, for 8-12 hours. The warmer the environment, the faster it will ferment.
5. Once fermented, the batter will have risen and become light and airy. Add salt to taste and adjust the consistency with a little water if needed. It should be a pouring consistency.
6. Grease your idli plates with a little oil. This is important to prevent the idlis from sticking! Pour the batter into the molds.
7. Steam the idlis for 15 minutes. A good sign they’re ready is when a toothpick inserted into the center comes out clean. Let them cool slightly before carefully removing them from the plates.
8. Serve hot with your favorite chutney!

Expert Tips

• Fermentation is Key: The fermentation time will vary depending on the weather. In colder climates, it might take longer.
• Don’t Overmix: Once the batters are combined, avoid overmixing. It can affect the texture of the idlis.
• Water Quality: Use filtered water for soaking and grinding for best results.

Variations

• Spicy Kollu Idli: Add a finely chopped green chili to the batter for a little kick. My friend, Priya, loves this!
• Vegetable Idli: Mix in some grated carrots, peas, or beetroot into the batter for added color and nutrition.
• Herb Idli: Add chopped coriander or curry leaves to the batter for a fresh, aromatic flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the chutney you serve it with is also vegan.

Gluten-Free Confirmation

Yes! This recipe is completely gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment (Optional)

As mentioned, a green chili adds a nice touch of heat. You can adjust the amount to your liking, or omit it altogether if you prefer mild flavors.

Festival Adaptations (Makar Sankranti/Pongal)

Horsegram is often associated with Makar Sankranti and Pongal, so making these idlis during these festivals is a lovely tradition. It’s a healthy and auspicious way to start the day!

Serving Suggestions

These idlis are fantastic with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A dollop of ghee (for those who aren’t vegan)

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

What are the health benefits of horsegram idli?

Horsegram is incredibly nutritious, offering a good source of protein, fiber, and iron. It aids digestion, helps manage weight, and is beneficial for overall health.

Can I use a different type of dal instead of urad dal?

While you can experiment, urad dal is crucial for the texture of the idlis. Substituting it will significantly alter the result.

What if my batter doesn’t ferment properly?

Ensure the batter is kept warm enough. You can place it in a slightly warm oven (turned off!) or wrap it in a warm cloth. Also, make sure your urad dal is fresh.

Can I make this idli in an Instant Pot?

Yes! You can use the steam function of your Instant Pot. Just ensure you have enough water in the pot and use an idli stand.

How can I adjust the texture of the idlis?

For softer idlis, use a little more water in the batter. For firmer idlis, use a little less.