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
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.
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.
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
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.
Steamed Horsegram Idlies
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.