This must be one of the most requested recipes on the site. Aayi sent me the picture of the dish a long ago. But she could not spend time to post it. So finally here it is.
These idlis are very common in Konkani homes. Many people make them in cooker vessels or other steel vessels and cut them into pieces. We like to make them in normal idli stand. When I made these last time, I also added a piece of ginger while grinding. It gave a nice flavor.
Aayi likes to serve them with coconut chutney, here I like to serve it dipped in a hot bowl of sambar. They have a strong horsegram taste to them, which takes a while to get used to. But they are healthy and delicious.
Ingredients:
1 cup urad dal
1 cup horsegram(kulith)
2 cups idli rava
Salt
PS: Idli rava, also called as rice rava or rice sooji, is available in market with the name “Idli rava(Cream of rice)”. If this is not available, use 2 cups of rice instead. Soak rice for around 4-5 hrs. Then let the water go by spreading it on cloth for around 30mins. When all water is gone, grind(without any water) to a coarse powder (of coarse sand consistency).
Method:
Soak urad dal and horsegram for about 4-5hrs.
Grind them together to a very smooth batter. Now add idli rava, salt, grind jut few seconds so that they are well mixed. Leave the batter in a warm place overnight(or for 5-6hrs) for fermentation.
Next morning, make idlis (steam like the normal idlis).
Serve hot.
Serves : 6-7
Preparation time : 40mins
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33 Responses to Horsegram Idlis (Kulitha Idli)
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Its been a while i made them. That reminds me to buy Kulith during my next visit to the Indian store.
These sure are the healthiest idli’s. Me too love to add some amount of lentils to the idli mixture !
Ah! I love Kulith, but can hardly find it here
. I want to grab this platter, these look sooooooo delicious!
How interesting!! We always had kulith at home but my mom only every made saar out of it. Would love to try this – the picture looks so yummy.
Idlies with horse-gram, very new. Sounds and looks delicious.Can’t wait to try them.
Needed a clarification. Does the 40 min time posted mean that you steam it for that long?
I wrote that for the whole batch, greasing the moulds, then steaming etc. Not only the steaming time. Steaming time is same as normal idlis.
These look so healthy and wholesome- I’d love to taste one. At first, I thought you’d been experimenting- I’ve never before seen these!
Such a healthy dish, sounds very fantastic..
hi
Nice recipe.
Can we use Kulith peeth ( kulith flour) instead of using gram. if so, do you suggest any changes in the recipe?
waiting for reply:)
Sorry, never tried kulith peeth
. I would give it a try with same amount of peeth
what a co-incidence, just now only I soaked different dals for making dosa & idli batter for coming long weekend…..I always add different dals to these….thanks for sharing your recipe….
Hello,
Can i use rice powder for idli rava / rice sooji…?? will be trying the recipe soon..!!!!!
No. Rice flour won’t work as far as I know.
I am still not sure what is horsegram? Do you have a photo of the dried beans? Thanks.
Jennifer, I had some pictures, don’t know where I have put them. Meanwhile, here is wiki article on horsegram.
Another different idli…… a break from the traditional one…. Well captured too…..to give this prep an extra edge…
Happy Celebrations!!!!
Ash…
(http://asha-oceanichope.blogspot.com/)
Such a nice healthy… very new to me:)
Hi shilpa,
Kulitha idli is also called as Kulitha Ramnonu in typical Mangalore style konkani.This can be eaten with green chilli+salt+hing – to be ground to a paste diluted with water and a dash of lemon added to the diluted paste which is called meet mirsange uddaka.This tastes just heavenly with these idlis.
Is kale vatani same as kale tori which is used for sarupkari ? Please let me know.
Great going Shilpa.Appreciate your enthusiasm and the zeal for cooking new items.I always go through your website religiously:)
Keep up the good work.
Season’s greetings n best wishes for a happy new year.
kiran
Thanks Kiran.
Sorry, I don’t know about kale tori. I am not very familiar with South Kanara Konkani names.
Wish you also happy new year.
Thanks! I saw the wiki article. I am fascinated by the ayurvedic properties. I will have to look for this bean at the Indian store!
Love this recipe. My Amma makes this too. In regards to Kiran’s question Kale Vatane & Kale Tori are completely different. Kale Tori is the black variety of the tori used for making Ghashi.Happy Holidays!!
Pradnya
I would definitely try this recipe.
Even I have entered into the blogging world… Please visit “Veggi Fare From Here And There” at rachanakothari.blogspot.com.
Thanks!
Happy New Year:)
Thanks for having reminded me of my amma’s recipe…! She used to make this Kultha Sanan, the ingredients are the same, but next morning, my mum used to add finely chopped green chillies and ginger crushed with salt to the batter and then steam the idlis which she’d call Kultha Sanan, and would be served with coconut oil and also homemade fresh white butter which enhances the taste of the Sanan.One can try serving this way, as is served in typical Manglorean Konkani homes of South Kanara.
Happy New Year…!
Wow! I just made these idlis with horsegram, they are so tasty…yum,yum, yum!
Good going Shilpa! Happy New Year!
How nicely you have made this idly, after i mentioned about them in a previous comment. Wish you a very happy new year shilpa, Let this new year bring to both of you a healthy, happy and a prosperous year ahead
Thanks for sharing the recipe. As a novice in cooking, I tried this idli and it turned stupendous. I tried other recipes from your blog and it was always a hit at home: thats bcos you give the exact measurement and I have to do nothing just follow your instructions. I usally like traditional food and your blog just serves that. Thanks once again.
came here searching for a date cake and am impressed by your site Shilpa !!
so many healthy n yummy recipes and i am delighted to see recipes from a region unexplored by me…
hey talk about synchronization , I tried this receipe just last week after consulting my mom after like years,,,,,,
do you use a grinder or mixer to grind the batter. usually when using a mixer we use more urad dhal.
I use grinder now, but I have used mixer also. We use the same amount, no matter which instrument we use.
thanks for the reply shilpa. while using an idli cooker how much water do we add in the vessel to get non soggy idlys. how long to keep on high flame and on medium flame as sometimes the water makes the idlys soggy.
Please read my idli post