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.
Kadalai Paruppu chutney or chana dal chutney is a popular side dish to idli and dosa in south Indian homes. It is my HB’s favorite chutney. I normally prefer onion chutney but do try other varieties as well. During my recent visit to India, my MIL prepared Kadalai Paruppu chutney and after having it, I realized how much I missed it. And now, it has joined to my list of chutneys to go for when there is a time constraint 🙂 Kadalai Paruppu chutney, though is had with idli and dosa, it really goes well with idli. It is easy to make and tasty as well. Kadalai Paruppu chutney with idli, podi and gingely oil is a combination that has to be tried at least once :). As I had mentioned above, even though it is popular in South Indian homes, I have never seen it served in restaurants!? (or I might not have recognized it when served ;)) The main ingredient in Kadalai Paruppu chutney, as the name suggests, is kadalai paruppu. As with all other tasty dishes, there is a slight drawback to this chutney as well, i.e., fat. Kadalai paruppu is one of the grams that is used to extract oil and hence the fat content. However, having tasty chutneys once in a while is a welcome relief to otherwise mundane dishes, what say? Do try this recipe in your home and share your thoughts.
Chilli idli is a variation of the south Indian rice cakes called as Idli. Idli is ubiquitous in Tamilnadu and is one of the most common food itemsthat you can find there (next only to rice). Chilli idli or kaima idli is basically a fried dish where you have fried idli pieces as the base ingredient. Chilli idli is one of my favorite vegetarian dishes. It is very easy to prepare and can be done quickly as well. It is also a popular snack item but mainly served as a dinner dish in restaurants back home. In you preparation, deep fry the idli pieces to give restaurant touch. Make sure to steam idlis six to eight hours ahead and store it in a refrigerator. So that the pieces will absorb less oil while frying. If you are health conscious like us, you could simply spray some cooking oil on top of the pieces and bake in the oven until the sides are crisp and change color. But I would say, once in a while you should skip all your calorie calculations anddo it the tasty albeit not so healthy way ;).
Here is my version of restaurant style chilli idli 🙂
Chilli idli is a variation of the south Indian rice cakes called as Idli. Idli is ubiquitous in Tamilnadu and is one of the most common food items that you can find there (next only to rice). Chilli idli or kaima idli is basically a fried dish where you have fried idli pieces as the base ingredient.
Vegetable oil- for deep frying
Idli – 7 nos
Fennel seeds – 1 tsp
Curry leaves – a sprig
Onion – 1
Ginger-garlic paste – 1 tbs
Tomato, large – 1
Green chilli – 2
Green Capsicum or bell pepper, cut lengthwise – ½ cup
Red chilli powder – 1 tsp
Pav bhaji masala – 1 tsp
Coriander powder – 1 tbsp
Tomato ketchup – 1 tbsp
Salt as required
Garlic powder – 1 tsp (optional)
Onion powder – 1 tsp (optional)
Cashews – 1 tbsp
Cilantro, chopped – 2 tbsp
Lemon juice – 1 tbsp
Steam the idlis and refrigerate it at least for 6 hours.
Heat oil in a frying pan, and meanwhile cut the idlis to desirable bite size pieces.
Fry the idli pieces until it turns brown and crispy. Drain on a plate lined with paper napkin and set aside.
Heat a pan with a tbsp of oil, season with fennel seeds and curry leaves.
When they start to sizzle, add in the chopped onion. Sauté until the onions turn translucent. Add in ginger-garlic paste and stir fry until the raw aroma disappears.
Now add in chopped tomato followed by slit chillis. Sauté for couple of minutes until the tomatoes are mushy without any chunks.
Add bell pepper and give it a stir.
Now in a low flame, add chilli powder, coriander powder, pav bhaji masala, salt and ketchup. Stir well until all the masalas are well mixed.
Add in the fried idli pieces to the masala and give a good stir until the masalas are blended.
Now add ¼ th cup of water and bring it to boil. When the water is completely absorbed, add in garlic and onion powder. Give it a stir. Switch off the flame.
Garnish with fried cashews and chopped cilantro.
Drizzle few drops of lemon juice on top before serving.