Horse gram also known as Kulthi, Kollu is grown in many parts of India and is widely used either as whole seed or sprouts. It helps in managing weight, diabetes, cholesterol levels and kidney stones. I have already shared a few recipes with this gram. This healthy, tasty recipe was shared by Dr.Soma Ganesh. He used Whole Ragi for this recipe. As I do not get whole Ragi here, used Barnyard Millet and the result is awesome! Thanks for the recipe Soma.
Ingredients:
- 1 Cup Whole Ragi Grains or any other millet
- 1 Cup Whole Ragi Grains or any other millet
- 1 Cup Whole Ragi Grains or any other millet
- 1/4 Cup Horse Gram
- 1/4 Cup Urad Dal
- 1/4 Cup Red/White Poha
- 1 Tsp Salt
- 1 Tsp Salt
- 1 Tsp Salt
Directions:
- Wash and Soak Ragi for 6 hours. For other millets like Little/Kodo/Barnyard/Foxtail 4 hours is enough.
- Wash and soak urad dal and horse gram together for 4 hours.
- Wash and soak poha for 15 minutes.
- After enough soaking, drain the water and grind the pulses first to a soft and fluffy texture by adding little water. Remove and transfer to a bowl.
- Drain the water from the millets and grind to a fine batter by adding very little water. Once done, add this to the dal batter. Mix well. Allow it to ferment for 6 to 8 hours depending on the weather.
- Once fermented, add salt and make idlis.
Note:
- Any millet will work for this recipe. Only soaking time of the grain will vary. If using bajra/jowar/ragi whole grains, soak longer. Other millets can be soaked for just 4 hours.
Hi madam, please mention calories for each recipe in the page.
Hi Sameera,
Thanks for your suggestion. That’s something I’ve had in my mind too. However implementing it with accurate information is a bit more challenging. It is planned for the future though. Thanks!
Can we grind ragi in mixie??
Bcos it didn’t grind well in mixie
Hi Padhu,
Use a wet grinder for ragi. That will give a smooth batter.
Would love to try these Idlis. But i have a ques. I have a pack of Horsegram in my pantry which is quite old may be 5 yr. old. Does it get bad, I used it other day for dry roast chutney but it smells very strong, is it usual or should I toss it and get a new batch. TIA.
Hi Parvi,
I suggest you discard the batch and get a fresh supply.
Thanks. Was thinking same.
Gayatri Rao
Can I use Ragi flour instead of whole ragi? Thank you