This is one such hearty breakfast often cooked in the South Kanara region. It’s very much like the traditional idly but made with Kulith or horse gram. Horse gram gives it a totally different earthy flavor and it’s very tasty. In my household this was made at least once in a month or may be more than that. We steamed it in plantain leaves. The plantain leaves give their subtle flavor and aroma to the idlis. Here in US I hardly find it available so I prepare it without them but yet the taste is equally good. This is often poured and steamed into a wide pan rather than idly moulds. But I guess you can try them in idly moulds as well. We served the Ramdhan/idlis with a little coconut oil drizzled on top along side coconut chutney. It's just wonderful and hearty breakfast.
In the below recipe I have used idly rava, you can use rice too just like the way you make the regular idlis.
½ cup black lentils/ urad dal
1 handful of horse gram (picked)
¼ tsp methi/fenugreek seeds
1 cup idly rava/cream of rice.
1 tsp cooking oil
Salt to taste.
1. Wash & soak urad dal, methi/fenugreek seeds and the horse gram together.Let it soak for at least 6 hours as horse gram will need more time to soak and become soft.
2. In a blender grind the above ingredients and blend to a fine & frothy paste.
3. Take a bowl add the idly rava/cream of rice and wash it in 3 to 4 changes of water, and then soak the rava for about 15-20 minutes. This will help in making softer idlis.
4. Finally drain out the water out of idly rava & mix this into the urad dal batter.Mix well. Add salt at this point and check the consistency. Again just like idly batter.Let the batter ferment over night.
5. Take a wide steal pan/tray which has edges (like the one used to steam Dhoklas) and grease it with oil. Pour in the idly batter and steam for about 20 minutes or till done. (Cooking time is more here)Easier way to know would be to insert a fork or knife. If it comes out clean then it’s cooked.
Serve hot with coconut chutney.