Skip to main content

Horse gram Mini Idly / Kollu Mini Idly / Diet Friendly Recipe - 79 / #100dietrecipes

My today's post is a healthy and nutritious breakfast recipe which is prepared using three diet friendly ingredients - Brown rice, Millet and Horse gram. All the ingredients are soaked and ground into batter consistency to get a soft and healthy idlis. The same batter can be used for preparing Dosa, uthapam and Kuzhipaniyaram.

Ingredients :

1 Cup Horse gram / Kollu 
1 Cup Millet ( any variety ) 
1 Cup Brown rice 
1 Tsp Methi / Fenugreek seeds
Salt to taste 
Water, as needed for grinding 

Method :

Wash and soak horse gram in a water along with methi seeds.

Wash and soak millet along with brown rice in a separate bowl.

Soak it for 5 - 6 hours.

Drain the water from millet - brown rice and grind it into smooth and thick batter by adding little water.

Transfer it to a big bowl and keep aside.

Now, drain the water from horsegram and grind into smooth batter.

Transfer the horse gram batter to the millet - brown rice batter.

Add salt and mix well.

Close it with a lid and let it ferment overnight.

Once done, mix well, take one ladle of batter and pour it in a mini idly trays.

Steam it for 10 - 15 minutes and switch off the flame.

 Dip the spoon in water and slowly de - mould the idlis from the trays and serve hot.

Serving Options :

Serve hot with chutney and sambhar.

Note :

The same batter can also be used to prepare dosa or uthapam or Kuzhipaniyaram ( appe ).


  1. These idli's sound very very healthy.They are very soft too.By the way how is your dieting going on?

  2. Thanks a lot sathya :) yeah.. good :)


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …