Horsegram/Kollu Idly/Dosai

Horsegram/kollu is largely consumed during winter as it is said to warm up the body. Also, horsegram is widely known for its fat reducing properties and so is greatly attracted by weightwatchers. Both these qualities are required in this cool, cozy and sedentary winter season. I have already posted Kollu idli podi(link), Kollu Sundal(link) and Kollu rasam(link) recipes. Do try this kollu idli/dosa recipe as well to include nutritious horsegram in the diet. Kollu idli/dosai goes well with any tomato-based curries or chutneys.

Horsegram/Kollu Idly/Dosai

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Serves: 4

Ingredients

• Idli rice - 1 cup
• Horse gram/Kollu - ½ cup
• Urad gota/Ulundhu - ¼ cup
• Fenugreek/Methi seeds/Vendhayam - ¼ tsp
• Salt - 1 tsp levelled or as required

Instructions

1. Wash and soak idli rice and horsegram together. Soak methi seeds(vendhayam) separately. Let it all soak overnight (or 4 to 8 hrs).
2. Wash and soak urad dal separately. Soak urad dal for just 2 hours. But it's ok if you want to soak all the ingredients at the same time, say in the night and grind in the morning or vice-versa.
3. Wash grinder and add one after another, starting from fenugreek seeds along with soaked water. Urad dal(save soaked water to use in grinding), idli rice and horsegram.
4. Add urad dal soaked water, whenever required and grind. If required add more water. You might require approximately 1+1/4 cup of water, in total.
5. Scrape the sides, every 5 mins for even grinding.
6. Grind until the batter is soft to touch. You might still see some horsegram bits but that's ok. It takes 15 to 20 mins to grind in Premier wet grinder.
7. Once ground, transfer the contents to a container.
8. Add salt & ferment well for 8 to 10 hours. If you are in cold region, you shall ferment inside Instapot in Yougurt mode or just keep the container inside grill oven with oven OFF but oven light ON.
9. Make as normal idlis. Once the water in idli-maker comes to rolling boil, place idli plates with batter and steam for 12 mins in high heat.
10. U can add water to thin the batter and make soft or crispy dosas too.

Notes

1.You shall double up this recipe for more quantity. But, if you are trying for first time, just try the quantity mentioned in this recipe.
2.Once fermented, keep the batter refrigerated and finish off within 2 days.

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Horsegram idli batter can be thinned down with water to make soft or crispy dosas as you wish. Serve with sambar(link), Kurma(link), tomato chutney(link).