Ingredients with Measurements:
- 2 cups of horse gram
- 1 cup of idli rice
- 1/2 cup of urad dal
- 1 tsp of fenugreek seeds
- Salt to taste
- Water as needed
Special equipment needed:
- Idli steamer or pressure cooker with idli plates
- Wet grinder or mixer grinder
Step-by-step instructions:
1. Soak horse gram, idli rice, urad dal, and fenugreek seeds separately in water for at least 4 hours.
2. Drain the water from the soaked ingredients and grind them separately in a wet grinder or mixer grinder until they become a smooth batter.
3. Mix all the ground ingredients together in a large bowl and add salt to taste. Mix well.
4. Cover the bowl with a lid and let the batter ferment overnight or for at least 8 hours in a warm place.
5. Grease the idli plates with oil or ghee and pour the batter into the plates.
6. Steam the idlis in an idli steamer or pressure cooker for 10-12 minutes or until they are cooked.
7. Remove the idlis from the plates using a spoon or knife and serve hot with chutney or sambar.
- Time:
Preparation time: 4 hours (for soaking) + 30 minutes (for grinding and mixing) + 8 hours (for fermentation)
- Cooking time: 10-12 minutes
Temperature:
- Fermentation: Warm place (around 25-30°C)
- Steaming: High heat
Serving size:
- Makes around 20-25 idlis
Nutritional information:
- Calories: 70 per idli
- Fat: 0.5g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Horse gram can be substituted with any other lentil or bean.
- Idli rice can be substituted with regular rice or parboiled rice.
- Urad dal can be substituted with any other dal or lentil.
- Fenugreek seeds can be omitted if not available.
Variations:
- Add chopped vegetables like carrots, peas, or beans to the batter for a healthier version.
- Add grated coconut or chopped coriander leaves to the batter for a different flavor.
- Add spices like cumin seeds or mustard seeds to the batter for a spicier version.
Tips and tricks:
- Use a wet grinder for a smoother batter.
- Do not over-ferment the batter as it can turn sour.
- Use a steamer or pressure cooker with a tight-fitting lid to prevent steam from escaping.
- Grease the idli plates well to prevent sticking.
Storage instructions:
- Store leftover idlis in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Steam the leftover idlis for a few minutes before serving to make them soft and fluffy again.
Presentation ideas:
- Serve the idlis on a plate with chutney and sambar on the side.
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
- Masala chai, coffee, or buttermilk.
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the idlis are not fluffy, the batter may not have fermented enough or the steaming time may not have been enough.
Food safety advice:
- Use clean and dry utensils and equipment while preparing the batter.
- Store leftover idlis in the refrigerator and consume within 2-3 days.
Food history:
- Horse gram is a type of lentil that is commonly used in South Indian cuisine. It is known for its high protein and iron content.
Flavor profiles:
- Horse gram idlis have a nutty and earthy flavor.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian