Horsegram Idlis

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ganesh-chaturthi-013

We konkanis quite a few type of idlies. Among the many though this is a rare one. We tend to prepare it in the rainy season or in winter owing to the easy availability of horsegram. Here, meanwhile, is a link to other Idlis on this blog.

What you need to have:

1. Blackgram Dal – 1 cup

2. Rice sujee – 1 and 1/2 cup

3. Horsegram – 1 cup

4. Salt – To taste

ganesh-chaturthi-008 Ingredients of Horsegram Idlies

What you do with what you have:

1. Wash and soak blackgram dal in water for about 2 hours. Wash rice sujee and drain water and keep it aside.

2. Grind it in the wet grinder/blender to a fine consistency adding water in steps.

3. Mix drained rice sujee from step 1 to the ground dal batter from step 3 adding sufficient quantity of salt and keep it for fermentation for about 4-6 hours.

5112008-060 Fermented dal and rice sujee mix batter

4. Grind dry horsegram in the grinder/blender adding water in steps to it (like you grind Blackgram Dal) to a fine thick consistency.

5112008-062 Ground Horsegram batter

5. Just mix ground horsegram batter to the fermented blackgram dal and rice sujee mix  from step 3 and mix it well – that gives you the final batter for the Idlis

ganesh-chaturthi-010 Horsegram Idli batter

6. Grease the cooker containers and pour the idli mix into them. Steam the containers in the cooker just as you would with the normal Idlis for about 20 minutes.

5112008-065 Steamed Horsegram Idlies

7. Enjoy it with any spicy wet chutney (some recipes here), dry chutner powder (more recipes here), pickle or just coconut oil

ganesh-chaturthi-013 Ready to serve Horsegram Idli with chutney & coconut oil

Number of Idlis: 25 of above size

Good to remember:

1. I prefer to ferment the idli batter as usual and grind and mix the ground horsegram in the early morning just before steaming the idlies. Some people prefer to grind and steam the idlies in the morning or whenever they prepare without fermenting the batter. The reason for my preference is that if idli batter doesn’t ferment it would not be that tasty. Feel free to try both and see what you prefer.

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12 thoughts on “Horsegram Idlis

    Alka said:
    February 8, 2009 at 4:55 pm

    Again a new revelation,horsegram in idlis sounds amazing,and come to think of it,this makes idly more nutritious isn’t it?

    gowri said:
    February 8, 2009 at 7:08 pm

    Pratibha,
    nice looking idly’s.. I love this combo..
    Nice photos. Thanks for sharing.

    Soma said:
    February 8, 2009 at 8:33 pm

    Amazing idea . really. I have a dabba full o horse grams, & my husband is not fond of “ghoRe wala chana”… This is one healthy idli.

    ruchii said:
    February 8, 2009 at 9:06 pm

    Never knew one can make idlies with horsegram, very nutririous. Will give this a try..

    prathibalrao responded:
    February 9, 2009 at 9:01 am

    Hi Soma,

    Do give a try for the same and lemme know the result.

    prathibalrao responded:
    February 9, 2009 at 9:03 am

    Hi Gowri,

    It is a conventional recipe. I didn’t want it to vanish from the konkani dictionary. So i put it up.

    prathibalrao responded:
    February 9, 2009 at 9:05 am

    Hi Alka,

    It ofcourse turns nutritious but only the colour a little different . Tastwise it is amazing.

    prathibalrao responded:
    February 9, 2009 at 9:07 am

    Hi Ruchii,

    Thanx for ur comments.

    jayasree said:
    February 9, 2009 at 12:15 pm

    Idlis with horsegram is new to me. I make dosas using the gram

    prathibalrao responded:
    February 9, 2009 at 3:39 pm

    Hi Jayasree,

    Actually this dish was common in my childhood at my grany’s place. But dosa with this gram is totally new to me.

    Mahesh said:
    July 27, 2010 at 4:46 am

    Where can I get Horse gram in US?

      prathibalrao responded:
      July 27, 2010 at 7:29 am

      Hi Mahesh,

      You can try in indian stores i think.

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