Kollu Idli Recipe (Horse Gram Idli) – Soft, Protein-Rich Healthy Idli
⭐ About This Recipe
Tired of the same breakfast every day? Try this nourishing Kollu Idli Recipe (Horse Gram Idli) — a healthy and protein-rich idli made with horse gram, idli rice, and urad dal. This traditional recipe creates soft and flavorful idlis while also offering a wholesome protein-rich breakfast option made from simple ingredients.
In this kollu idli recipe, horse gram is soaked, ground, and fermented along with rice and urad dal to create a smooth batter. The fermented horse gram idli batter produces soft, fluffy idlis that are filling and naturally rich in nutrients. Serve these soft kollu idlis with onion chutney or Tiffin sambar.
One of the best parts of this recipe is its versatility. The same kollu idli batter can also be used to prepare kollu dosa, making it a convenient breakfast option for busy mornings.
Horse gram, also known as kollu, is valued for its protein content, fiber, and natural goodness. Because of its nourishing qualities, horse gram idli is often considered a great choice for a balanced and satisfying morning meal
Follow these step-by-step instructions to prepare kollu idli batter and make soft horse gram idlis.
Step 1: Soak Horse Gram and Rice for Kollu Idli Batter
Wash horse gram, idli rice, urad dal, and fenugreek seeds thoroughly and soak them separately in water for about 4 hours.
Step 2: Grind Horse Gram to Prepare Kollu Idli Batter
Grind the soaked horse gram in a mixer grinder with a little water until smooth, then transfer the ground batter to a bowl.
Step 3: Grind Rice and Urad Dal and Combine with Kollu Batter
Grind the soaked idli rice, urad dal, and fenugreek seeds with a little water until smooth, then add the batter to the ground horse gram mixture.
Step 4: Mix the Kollu Idli Batter and Prepare for Fermentation
Combine the ground horse gram batter with the rice batter, add salt, and mix well using your hands until the kollu idli batter is smooth and ready to ferment.
Step 5: Ferment the Kollu Idli Batter
Cover the prepared batter and allow it to ferment for about 8 hours until the kollu idli batter becomes light, airy, and slightly risen.
Step 6: Steam Soft Kollu Idli Using the Fermented Batter
Pour the fermented kollu idli batter into greased idli moulds and steam for about 10–12 minutes until the horse gram idlis turn soft and fluffy.
Step 7: Soft Kollu Idli Ready to Serve
Once steamed, gently remove the soft kollu idlis from the mould and serve warm with chutney or sambar.
Step 8: Make Crispy Kollu Dosa Using the Same Batter
Spread a ladle of fermented kollu idli batter on a hot tawa, drizzle a little oil, and cook until the horse gram dosa turns golden and crisp.
If you enjoy pairing idli with flavorful gravies, you can also try our Chicken Kulambu or Ayila Meen Kulambu, which make excellent accompaniments.
For exact ingredient measurements, scroll down to the recipe card below.
Kollu Idli (Horse Gram Idli)
Ingredients
Equipment
Method
- Wash horse gram thoroughly and soak it in water for about 4 hours. In another bowl, wash idli rice, urad dal, and fenugreek seeds and soak them separately for 4 hours.
- Drain the soaked horse gram and grind it in a mixer grinder using a little cold water until smooth. Transfer the ground batter to a bowl.
- Grind the soaked idli rice, cooked rice, urad dal, and fenugreek seeds in a mixer grinder, adding a little water gradually until a smooth batter forms.
- Add the rice batter to the ground horse gram batter. Add cooked rice and salt, then mix everything well using your hands until the batter becomes smooth.
- Cover the batter and allow it to ferment for about 8 hours or overnight until it becomes light and airy.
- Pour the fermented batter into greased idli moulds and steam for 10–12 minutes until soft and cooked.
- Remove the soft kollu idlis from the mould and serve warm with chutney or sambar.
Notes
- Fermentation time may vary depending on the weather. In warm climates the batter ferments faster, while in cooler weather it may take longer.
- Mixing the batter with your hand helps improve fermentation because natural warmth supports the process.
- If the batter becomes too thick after fermentation, add a little water and mix gently before making idli.
- Always steam the idlis on medium heat to keep them soft and fluffy.
Tips & Variations
- You can use the same kollu idli batter to make crispy kollu dosa. Simply spread the batter thin on a hot tawa and cook until golden.
- Adding cooked rice while grinding helps make the idlis softer.
- If you like a slightly stronger flavor, add a small pinch of cumin seeds to the batter before steaming.
- Serve kollu idli with coconut chutney, tomato chutney, or sambar for a complete breakfast.
- This recipe also works well for meal prep, as the fermented batter can be stored in the refrigerator for 2–3 days.
FAQS for Kollu Idli Recipe
What is kollu idli?
Kollu idli is a healthy variation of traditional idli made using horse gram (kollu) along with idli rice and urad dal. It is a nutritious breakfast that is rich in protein and fiber.
Can I store kollu idli batter in the refrigerator?
Yes, the fermented batter can be stored in the refrigerator for 2–3 days. Stir the batter gently before making idli or dosa.
Why are my kollu idlis not soft?
Kollu idlis may become dense if the batter is not fermented well or if the batter is too thick. Proper fermentation and the addition of cooked rice help make the idlis soft.
How long should kollu idli batter ferment?
The batter usually takes about 8 hours to ferment, but the time may vary depending on the weather. In warmer temperatures it may ferment faster.
Why is cooked rice added to kollu idli batter?
Cooked rice helps make the kollu idli softer and fluffier. It improves the texture of the batter and helps the idlis turn light and spongy after steaming. It also supports better fermentation of the batter.
Can I use poha instead of cooked rice in kollu idli batter?
Yes, you can use poha (flattened rice) instead of cooked rice. Soak the poha in water for about 10–15 minutes, then grind it along with the rice and urad dal. Poha also helps make the horse gram idlis soft and fluffy.
Why is less urad dal used in kollu idli batter?
Horse gram (kollu) naturally ferments well and produces a strong fermentation. Because of this, less urad dal is used in the batter. If too much urad dal is added, the batter may ferment too quickly and become over-fermented, which can affect the taste and texture of the idlis.
Using a smaller quantity of urad dal helps keep the kollu idli batter balanced and well fermented, resulting in soft and flavorful idlis.
Final Thoughts
This kollu idli recipe is a wonderful way to enjoy a traditional and nourishing breakfast using simple ingredients like horse gram, rice, and urad dal. The fermented horse gram idli batter produces soft, flavorful idlis that are both satisfying and wholesome. One of the best things about this recipe is its versatility — the same batter can also be used to make crispy kollu dosa, giving you two delicious breakfast options from one preparation.
Horse gram has long been valued in traditional diets for its nutritional benefits. Whether you enjoy it as soft idlis or crispy dosa, this recipe is a simple way to add a protein-rich and comforting breakfast to your meal routine.
