No Rice Kulith Idli | Horse Gram Idli

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No Rice Kulith Idli or Horse Gram Idli is naturally fermented and steamed no Rice savoury cakes are made using Horse Gram and Urad Dal. They are almost zero oil, protein and calcium-rich nutritious breakfast which fuels up one for a healthy start. A perfect vegan and gluten-free breakfast or lunch.

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I am back again with another recipe with Horse Gram. This time it is the turn of one of my favourite breakfasts, Idlis. I have already made this umpteen number of times and have 2 versions of this nutritious recipe. One is with a bit of rice and I balanced the carbs here with nutritious dals. It turned out to be more nutritious. The idlis were soft but had a bit more of a sharp texture and taste due to the dals I used. I will share the recipe of the same hopefully soon.

Today’s recipe is complete without rice. I decided to make something similar to my Split Green Moong Dal Idli | No Rice Idli. I simply replaced the Moong Dal here with Horse Gram. Yes, I like to experiment with my food a lot and in my own ways. But I was sure that it would turn out good, as I have followed the recipe similar to which I have enjoyed since I was a child. 

Now Horse Gram has a bit of a rough texture and I would say it is not everyone’s cup of tea, especially if you are not used to eating it. It takes time to acquire taste but once you are used to it you start loving it more and more. This generally applies to all food groups. I am experimenting with Horse Gram, now for the last 8-9 months and am happy with it. 

Horse Gram Recipes

I have already made different recipes using Horse Gram. Kulith ki Dal, Gahat Ke Parathe, Podi and also sneaked them in a few different recipes. These recipes are not on my blog yet. However, you can find this  Sprouted Horse gram (Kulith) Salad from and Horse Gram and Sweet Potato Patties (Kulith and Shakarkand ki Tikki) on the blog. The salad was delicious and light early dinner for me and the tikkis was enjoyed as a side to our main meal.. 

What is Horse Gram and where can you buy it?

No prizes to guess the main ingredient in today’s No Rice Kulith Idli or Horse Gram Idli recipe is Horse Gram or Kulith or Kulthi or Kullu or Gahat. There are many different names of Horse Gram in different languages. I have already detailed out what is Horse Gram in my earlier post on Sprouted Horse gram (Kulith) Salad, so not repeating again. Just one thing, Horse Gram can be easily found in your local shops or online if in India or in Asian shops if outside India or online.

No Rice Kulith Idli

For today’s recipe, I have used Kulith and Urad Dal in the ratio of 3:1. Have added a teaspoon of fenugreek seeds to the urad dal and soaked them separately. Ground the dal’s separately and later on mixed to form the batter. Please check my detailed post on how to successfully ferment the batter each time even if you are in a cold climate.  Check out below how beautifully the batter is fermented. 

The texture of this Idlis turned out to be nice and soft. Check the pick below. I love this Idlis more with piping hot sambar and some podi for my lunch or with simple Idli Podi and ghee for my breakfast. I too make Dosas from the same batter and they taste equally yummy.

The Theme

I am sharing this with today’s #233 theme for FoodieMonday is Nutri Brekkie. The theme was suggested by Sujata who blogs at Batter up with Sujata. She asked us to make some healthy breakfast using one healthy ingredient. Hence I choose Horse Gram as my healthy ingredient and made this Nutritious No Rice Kulith Idli. Before I continue further hop on to Sujata’s blog for some wonderful and delicious recipes.

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So here comes the recipe of No Rice Kulith Idli or Horse Gram Idli

No Rice Kulith Idli | Horse Gram Idli

No Rice Kulith Idli or Horse Gram Idli are naturally fermented, steamed, vegan, gluten free savory breakfast cakes rich in protein and calcium.

4.82 from 11 votes

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Course: Breakfast, Lunch, Main Course, Snacks

Cuisine: Indian, South Indian

Keyword: Dal, Dosa, Gluten Free, Idli, Legumes / Beans / Pulses, No Oil, Vegan

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Fermenting Time: 8 hours hours

Author: Renu Agrawal-Dongre

Ingredients

• 1 Cup Urad Dal
• 3 cup Horse Gram | Kulith
• 1 tablespoon Fenugreek Seeds (Methi Dana)
• Salt (Around 4-5 teaspoon)
• 1 tablespoon oil (Only for greasing the moulds)

Instructions

Idli Batter

• Clean and Rinse the Kulith nicely 3-4 times.
  3 cup Horse Gram | Kulith
• Add fenugreek in Urad dal and clean and rinse it nicely 3-4 times.
  1 tablespoon Fenugreek Seeds (Methi Dana), 1 Cup Urad Dal
• Soak them in enough water (Double the quantity) for 4-5 hours.
• Drain the water and give the dal a good rinse again.
• Traditionally people used to use the same water and not discard it.
• I discard the water to remove traces of pesticides if at all.
• Grind the dal’s to a fine consistency.
• Pour the batter in a large container/pot, as the batter needs space to ferment.
• Add ¼ of the salt quantity or no salt at all. A little salt helps in fermenting the batter in cold climates.
  Salt
• Mix the mixture nicely with your hand for around 2-3 minutes so that the dal’s are incorporated nicely.
• Keep it in a warm location for 8-9 hours or more, preferably overnight in a warm location. Check notes on how to Successfully Ferment the Batter in Cold Climate

Preparing of the Kulith Idli

• Fill a large pot Fill pot with water, or your Idli pot with water.
• Make sure that the base of the idli stand is well above the water level when kept inside it.
• Keep the water to boil.
• In the meantime grease the Idli Stand with little oil (just rub it with your fingers). I use just a drop of oil for each.
  1 tablespoon oil
• Add salt in the batter if not added and adjust the consistency.
• Idli batter is of dropping consistency but not runny.
• With the help of a spoon fill the moulds of the Idli Stand.
• Once the water starts boiling, immerse the Idli stand in it, and close the lid.
• Cook the idli for a minimum of 10-12 minutes.
• Idlis should be done.
• To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 4-5 mins.
  
• Remove it from the pot, and separate each of the stand layers, and let it cool for a minute.
• Remove them with the help of a spoon, they come out easily.
• Yummy Idlis are ready.
• Enjoy it with Coconut Coriander Chutney and Sambar.
• One can even make Dosa from the same batter

Notes

• 1 Cup = 235 ml, 1 tablespoon= 15 ml, 1 teaspoon = 5 ml
• For people in a cold climate or facing issues with fermenting the batter, check out my detailed post here on how to Successfully Ferment the Batter in Cold Climate

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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