Kollu Idli

Ingredients

• - 1.5 cups idli rice
• - 1/4 cup urad dal
• - 1/4 cup whole horse gram (kollu)
• - Salt to taste

Method

1. Soak kollu: Wash 1 cup kollu (horse gram). Soak overnight. Drain.
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. Add aromatics to batter: Mix in 1 tsp cumin seeds, 1 sprig curry leaves (chopped) and a pinch of asafoetida.
4. Ferment: Let the batter ferment 6-8 hours. The horse gram batter ferments more slowly than regular idli batter.
5. Prepare steamer: Fill steamer with water and bring to a rolling boil.
6. Grease idli moulds: Grease each mould with a drop of oil.
7. Fill moulds: Ladle horse gram batter into moulds three-quarters full. The batter will be darker and slightly coarser.
8. Steam: Cover tightly and steam for 12-15 minutes until firm.
9. Check doneness: Insert a toothpick — it should come out clean. Kollu idli will be slightly darker than regular idli.
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.