Idli, a South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of urad dal and rice. But it can also be made of Horse Gram lentil and they come out just like any regular idli, nice, soft and fluffy.
You can replace white rice with brown rice as per your preference. So enjoy this great variation for breakfast, lunch or dinner. They can also be packed for a lunch box meal too. Do check out the step by step pictorial recipe to prepare this comfort food.
Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits.
It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.
- 1 & 1/2 cups rice
- 1/2 cup Horse gram lentil
- 2 tbsp. urad dal
- 1/2 tsp. fenugreek seeds
- 1/2 tsp. salt or to taste
- oil as required
Wash well and soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight.
Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours or overnight.
Mix the batter again and adjust the consistency by adding more water if needed.
Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.
When it slightly cools down, demold them and serve with coconut chutney and sambar for a wholesome meal.
Wash well & soak the rice, Horse gram, urad dal & fenugreek seeds in sufficient water overnight.
Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste & ferment it for 6-8 hours or overnight.
After the fermentation, mix the batter again & adjust the consistency by adding more water if needed.
Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.
When it slightly cools down, demold them.
Serve with coconut chutney & sambar for a wholesome meal.
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