Today’s recipe is a new entrant to my healthy eats collections. One of the most popular breakfast dishes in south India is Idli. I would say there is no restaurant back home that does not have Idli in the menu. Normally, Idli is made from rice batter. The same batter can be used to make another popular breakfast item called the Dosa. The recipe that I have posted here is a type of Idli made from a batter prepared from Kollu (or horse gram in english) hence the recipe is called Kollu Idli. It is a healthy breakfast dish that is rich in essential nutrients.
Kollu Idli recipe was suggested to me by my cousin. Thank you, Chitthi! I have been looking for varieties from the usual breakfast dishes that we make and it’s good that this recipe came across. It served two purposes, one is that I finally found a way to make use of one of the least used pulses in my kitchen and the second was that I had found yet another healthy dish 🙂
Kollu Idli is very easy to make and it does not take much time to prepare the batter. You can have this idli with the chutneys that you normally have with regular idli. I would say Kollu Idli is tastier than regular idli and is very much filling too (because of the horse gram/Kollu). Try the Kollu Idli in your home and let me know your comments.
PS:- Check out my other dish made from Kollu here.
Thoroughly wash the rice and dal together in running water (At least thrice).
Soak them with enough water overnight or for 8 to 10 hrs.
Grind them together in a grinder or blender for 20 to 25 minutes or until smooth and thick, sprinkling water in between if needed. If you are grinding for idli do not add too much water. Batter has to be thick.
Add enough salt and mix well. Ferment the batter like how you ferment normal idli/dosa batter.
Pour the batter on idli plates using ladle and pressure cook for 10 to 15 minutes.
Enjoy healthy and tasty kollu idli with milagai chutney or any other hot and spicy chutney of your choice.
Kollu Kuzhambu is a traditional gravy from my home state in India, Tamilnadu. Kollu or horse gram (in english) is a bean variety and is widely used in the cuisine of south Indian states. In Tamilnadu, kollu is widely used in a variety of chutneys, poriyals, rasam etc. In Siddha medicine, kollu is considered to be a bean with medicinal qualities.
I came across this kollu kuzhambu recipe online and as soon as I saw it, I decided to give it a try. I have never had kollu (in any form) in my life and was curious the moment I saw it. And it was worth the try because kollu kuzhambu is the best gravy variety that I have ever had in my life, hands down! The recipe that I have given here requires some ground work. You need to grow sprouts out of kollu before you use it in your recipe. Back to the medicinal properties of kollu, I recently learnt that kollu has anti-glycemic properties and prevents insulin resistence, hence an apt food for diabetic patients. I also learnt from my MIL that it increases your body heat and hence having it in moderation is advisable – as with any other food items.
Without any further delay, below is the recipe to my most favorite gravy of all time, the one and only Kollu Kuzhambu. Try it in your kitchen and let me know if it had become your favorite dish as well 😉
Soak the bean with enough water and leave it overnight or atleast 8 hours.
Transfer the sprouts to a muslin or cheese cloth, drain the water completely, and tie the cloth with a knot holding the beans inside.
Let it hang overnight leaving the excess water to drain.
The next day you will notice tiny sprouts grown out of the beans.
Let the sprouts grow more for another day which adds taste to the food.
To make gravy:
Half boil the sprouted horsegram along with little salt (for 1 whistle). Keep it aside.
Heat oil in a pan and add shallots. Sauté well. Add cumin seeds and curry leaves. Give a quick stir. Add grated coconut. Sauté well and add all the above given powders and switch off the flame. Allow them to cool and blend to a fine paste.
Heat oil in a pan and add shallots. Sauté well and add tomato. When they turn mushy, add half cooked sprouted horsegram and give it a stir. When the horsegram is half done, add the ground paste and enough water. Add enough salt. Bring the gravy to boil for 15 minutes. Cook until all the raw smell disappears. Garnish with cilantro.