Kollu Idli

Method

1. 1

   Soak kollu: Wash 1 cup kollu (horse gram). Soak overnight. Drain.

2. 2

   Grind horse gram batter: Grind soaked horse gram with half cup urad dal (also soaked 4 hours), 2 green chillies, 1-inch ginger and salt to a thick batter. Horse gram gives a distinctive earthy, slightly bitter flavour.

3. 3

   Add aromatics to batter: Mix in 1 tsp cumin seeds, 1 sprig curry leaves (chopped) and a pinch of asafoetida.

4. 4

   Ferment: Let the batter ferment 6-8 hours. The horse gram batter ferments more slowly than regular idli batter.

5. 5

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

6. 6

   Grease idli moulds: Grease each mould with a drop of oil.

7. 7

   Fill moulds: Ladle horse gram batter into moulds three-quarters full. The batter will be darker and slightly coarser.

8. 8

   Steam: Cover tightly and steam for 12-15 minutes until firm.

9. 9

   Check doneness: Insert a toothpick — it should come out clean. Kollu idli will be slightly darker than regular idli.

10. 10

    Serve: Kollu idli is nutritious and high in protein with a distinctive earthy flavour from the horse gram. Serve with coconut chutney and tomato chutney.