I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Huruli/Horse Gram Idli Is a Rare Delicacy
Making idli for breakfast is common. But horse gram idli (huruli kadubu) is a special breakfast. Horse gram has a special appetizing aroma when cooked. These idlis are very aromatic.
Many people find it difficult to make soft horse gram idlis. I assure you, if you follow the instructions properly, you can make them at home easily.
Horse gram is known as 'huruli' in Kannada. 'Kadubu' means idli made in a big or long container. The batter for making kadubu and idli are the same.
To make it, you need a fermented basic idli batter. Next, you have to add a batter of soaked horse gram to it.
Be careful that you have to mix the right proportion of the horse gram batter to make soft idlis. Next, pour it into the moulds and steam cook for 20 minutes. Done!
Here are the step-by-step instructions for making soft huruli kadubu or horse gram idlis.
|Prep time||Cook time||Ready in||Yields|
Serves 6 people
- 1 1/2 big cup white lentils or urad dal, soaked in water for 6 hours
- 3 big cup idli rava(rice rava) or idli semolina
- 3/4 cup huruli or horse gram, soaked in water overnight or for 10 hours
- salt to taste
- 1 tsp oil, preferably coconut oil to grease the idli moulds
- Wash white lentils/urad dal. Soak it in sufficient water for about 6 hours.
- Strain the water. Collect it in a bowl. You can use this soaked water for grinding the lentils.
- Wash idli rava/rice rava in water. Soak it in warm water for 15–20 minutes. Squeeze the water out. Collect rava in a big container.
- Wash huruli or horse gram in water. Add fresh water. Keep aside for 10–12 hours or overnight.
- Grind the white lentils adding water or soaked water little by little to get a smooth batter. For best results, grind in a wet grinder.
- The batter should be light. Add this batter to the rice rava. Throw in some salt to taste. Mix them together with your hand.
- Ensure that the container is big enough to hold the fermented batter.
- Cover the container. This is the basic idli batter. Set aside for 10-12 hours for fermentation. If the temperature is high, the batter ferments faster.
- After soaking for 10-12 hours, grind horse gram with some water to get a near-smooth batter. Add very little water for grinding.
- Mix this batter with the fermented idli batter.
- Make the steamer or cooker ready.
- Grease idli moulds with some coconut oil or ghee. Pour the batter to cover 3/4 portion of the mould.
- Arrange the moulds inside the steamer or cooker. Cover it with the lid. Steam cook for about 20 minutes if you are using long moulds. Otherwise, cook for 15 minutes.
- I used long steel glasses to make huruli kadubu/idli. So, I steam-cooked it for 20 minutes on a medium-high heat.
- Turn off the heat. Open the lid after 3 minutes. Take out the idli moulds. Keep aside for 5 minutes. Separate the idlis from the moulds with the help of a spoon handle.
- Your favorite horse gram idli is ready. If the idli is long, slice it.
- Don't use cooker weight if you are making idlis in a pressure cooker.
- Enjoy eating these soft and aromatic horse gram idlis with a spicy chutney or sauce.
- I sprinkled a few drops of coconut oil on the hot idlis. It was just awesome!
© 2018 ShailaSheshadri