Kollu or Horse Gram can be used to make soft and fluffy steamed cakes. Other millets used previously to make Idlis were grains and Horsegram is a lentil. Hence, the lentil here is combined with rice to make Idli, the staple breakfast/dinner food of Tamilnadu.
Kollu Idli/Steamed Rice Cakes with Horsegram
Ingredients (makes approximately 25-30 idlis)
kollu/horsegram– 1 cup
puzhungal arisi/parboiled rice or idli rice – 2 cups
uppu/salt – as needed approx. 1 tsp
Method of Preparation
Wash and soak horse gram and rice separately in enough water for 6-8 hours
2. It is important to soak both rice and gram separately for idli. To make dosai, soaking and grinding together doesn’t alter the crispness or softness of pancakes
3. First, drain excess water and grind the horse gram into a smooth batter. It would be super foamy
4. Important point to note in Kollu Idli batter is, horse gram should be ground with minimum water needed. If excessive water is used, the final batter cannot be used to make Idli or steamed cake. Only Dosai/Pancake can be made
5. Remove horse gram batter from the blender and grind soaked rice separately to a smooth batter
6. When both batters are ready, add salt and blend well with a ladle or by hand. Do not use blender to mix both as batter will become watery
7. Leave the batter to ferment for 8 hrs or overnight
8. Millet or Gram batters do not need as much time as Rice Idli batter. They turn sour sooner
9. 8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on
10. Once fermented, mix the combined Idli batter well
11. Always keep the batter refrigerated for further use
12. Steam Idlis in the mould and serve them hot with chutney of choice.
What I’ve been cooking for the past three and a half months, seems like a whirlwind project. I am rest assured, it must be the case of almost everyone, handling a full house, during these testing times.
When I sat back and saw the clicks, my daughter wanted me to write continuous posts, under the title ‘Quarantine Diaries’. NO worries.. No diaries… this post consolidates the several dishes, those were rolled out of that sacred place in my house, called ‘Kitchen’. Later, let’s analyse a few recipes in the coming posts.
I started the month of March, with a Blueberry Jam – just two ingredients, berries and brown sugar, and of course, juice of lemon for longer shelf life.
With a routine of including Millets in the diet, Millet Idlies always occupy a special place on the dining table. Samai (Little Millet) Idlis are true substitutes in colour, to the regular white rice Idlis. But these millet idlis are a healthier version, not to forget.
Like the Samai Idli, Kollu (Horsegram) Idlies, are awesomely light, steamed cakes packed with the lentil flavour.
Don’t forget the different chutneys, that were made for the idlies. A few of those, I have highlighted in the end of this post.
A chocolate cake- with whole wheat, cane sugar, olive oil, dark chocolate and toasted pistachios. The urge to cut and eat, was more compelling than a good click to post.
Next, came 50-50 Whole Wheat Buns, tried from an old book, I had. Though, the recipe demanded eggs, this is an eggless bun.
Black Chick Pea Burger with the Buns
Next, for the benefit of online learners, to munch some traditional sweets, with longer shelf life…
Coconut Burfi with Cane Sugar
and Black Sesame Burfi with Jaggery
April, started with Whole Wheat Raisin Bread – wouldn’t term it the best, but full of flavour.
Time for a spicy powder for the health freak. Sesame and Flax seed chilly powder, to go with rice, idli or dosai.
flax seed podi
April, was also a month to try Pizza, the healthy way. Home-made whole wheat base, tomato spread from scratch and variety of toppings .. Pizza that was dreaded for the white flour, the meagre amount of veggies or meat to be searched for- in store bought frozen ones, or the branded /door delivered ones, used to be a half-yearly affair. Truly, we might have ordered pizzas twice a year.
The ill effect of making fresh pizzas at home, with loaded vegetables and with constraint on cheese, pizzas are almost a weekly bake now.
Till date, I haven’t been quite successful with cookies. They used to be consumable, but not perfect. And I have always baked whole wheat cookies, never with white flour.
But, May started with this exception. A Good Whole Wheat Cookie!! Got the recipe from another blog, but as usual converted all purpose flour to whole wheat. It turned out to be so light and crispy.
whole wheat sesame cookies
When the need for a hot snack, with less work to fry, stir fry or sauté arose, tried baking these yummy potato wedges. Cut the potatoes, sprinkled some oil, baked for 30 mins or so. Took out from oven, sprinkled salt and spices of choice and, the baked wedges were ready.
Potato Wedges baked healthy
Who said Papdi Chaat needs Papdi or the crisps made of white flour. I chose to combine Papdi and Chole into a Chaat, but with a healthy twist. No matter you like it or not, its a whole meal. When I had my Methi (fenugreek leaves) Paratha dough in hand, I rolled a big pizza base out of it, and baked till crisp. That became my Papdi to go with the left over Chole curry. Add ons – home made green chutney, tamarind chutney and yoghurt.
Methi Paratha (Papdi) Chole Chaat
Time for a nice cake – Sticky Date and Walnut Cake – obviously with whole wheat flour and cane sugar, and eggless too. This time, I topped the cake with caramel whipped cream. With my home-made caramel, I could limit the sugar in the frosting.
Eggless Sticky Date and Walnut Cake
Next came in, Gooseberries. Lucky me, the super market had some new and fresh stock of gooseberries. The great berry, loaded with good nutrients, rich in antioxidants and vitamin C, is highly popular for its anti-ageing properties. Let’s also do a gooseberry chutney series shortly. Great plans that arise as I write..
Gooseberry Coconut Green Chilly Chutney
Gooseberry Coconut Coriander Chutney
Gooseberry Coconut Mint Chutney
Gooseberry Coconut Red Chilly Chutney
Gooseberry Tomato Red Chilly Chutney
The long list of ingredients, written on the bottle of the world’s most favourite Chocolate spread, or a Peanut Butter Spread, creates a lot of stress and anxiety. But a good chocolate spread, to go with healthy whole wheat or millet pancakes, or home made bread or buns, can be a positive change in routine. So, tried this simple chocolate spread, with a combination of 80% and 72% dark chocolate with very little cane sugar and milk. Stores well in the refrigerator, for at least couple of weeks. Choose your dark chocolate, that has no margarine, but cocoa butter.
Home made Chocolate Spread
Those were a few different, yet healthy stuff that went into the tummy. I am satisfied, I could put in some thoughtful creativity, to indulge in the above stuff.