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.

Prep Time: 30

Cook Time: 15

Fermenting Time: 8

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

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

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