Jowar Idli is a healthy twist to the classic South Indian Idli recipe.
This is a gluten-free, vegan, protein-rich, diabetic-friendly, beginner-friendly,ย breakfast dish withย no onion and no garlic,ย often served with coconut chutney and sambar.
About Jowar Idli (Sorghum Idli)
Jowarย in English meansย sorghum. This is aย nutritious milletย with innumerableย health benefits.
Milletsย areย good for healthย as they areย rich in proteins, andย vitaminsย and areย high in fiberย which helps you keep full for a longer time. Includingย milletsย in yourย daily dietย aids lots ofย health benefits.
Jowar Idliย is one suchย variationย of the regularย idli recipe. It is theย healthiest breakfast recipeย made withย millet,ย lentil,ย andย rice. This is aย vegan, gluten-free, nutritious,ย diabetic-friendlyย &ย no onion no garlic recipe.
Idliย is one of the mostย nutritious,ย healthyย andย popular Indian breakfast dishย served with delicious spicy, sweet and tangyย sambarย orย rasamย along with flavourfulย coconut chutney.
Idli is a staple food fromย South India. Idliโsย are prepared almost in every household acrossย South India.ย
Idliย is not only popular amongst Indians but itโs loved outside of India too.ย Idliย is made using short-grain rice along with urad dal (split black gram) and fenugreek seeds.
These are so versatile that you can have them forย breakfast,ย snacks, lunch,ย orย dinner.
I personally preferย jowar idil for lunch instead ofย breakfast, itโs like aย one-dish mealย for me.
Theย recipeย which I am sharing today is a healthy version of the regularย idli, made withย whole jowar (sorghum) millet.
In this recipe, we are going to go theย traditionalย way ofย making thisย idli recipeย byย soakingย andย fermentingย the batter . This is not anย instant idli recipe.
Theseย steamed jowar idlisย turn outย soft, fluffy, andย light.ย Due to the addition of theย whole jowar millet, you feel full for a long time. The texture is slightly different from the regularย idlis.
Jowarย is aย gluten-free milletย that isย high in fiberย andย protein-rich. It containsย essential mineralsย andย vitaminsย which make it aย great alternative for regularย idlis.
Jowarย is best for those who are dealing withย diabetesย andย thyroid. Theseย idlisย are best when you are on aย weight-loss journey too. Theseย idlisย can beย packed for lunch boxes for kidsย as well as adults.
As mentioned above, this is not anย instant variant of jowar idli.ย To make this jowar idli, I used a combination of jowar millet along with shortโgrain rice, urad dal (split black gram),ย and a few fenugreek seeds.
All these ingredients areย soaked,ย ground to a fine pasteย and then set aside forย fermentation. Fermentationย increases theย nutritional valueย of thisย jowar idli.
Many a time, at home we purposely make thisย batter in huge quantitiesย as this can be stored in theย refrigeratorย for about a week.
Once you have yourย idli batterย ready, you can easily make idlis in no time,ย especially for thoseย hectic morning breakfasts.
At home, we also like to makeย jowar dosa, uttapam,ย onion jowar uttapamย andย appe (paniyaram)ย using the same batter.
Forย dosa,ย I add a little water to adjust the consistency of theย dosa batterย and forย appe / paniyaramย I add crushed gingerโchilli paste along with some semolina / sooji / rava.
All these variations taste delicious and you can enjoy this guilt-free snackย ready at your fingertips.
We make it a point to include thisย recipeย at least once a month due to theย nutritional valueย andย deliciousness of this dish.
Jowarย is best for people withย gluten sensitivity.
Some health benefits of jowar (sorghum) millet:
1. High in fiber
2. Boost immunity
3. Diabetic friendly
4. Good for the heart
5. Rich in protein
6. Gluten-free
In Maharashtra, you will find jowar bhakri made withย jowar flourย which is one of the bestย substitutes for chapati or roti made with wheat or flour.
You can findย whole jowar milletย in any Indian grocery store.
ingredients
Whole Jowar Millet (Sorghum) โ To make this healthy jowar idli, we will soak the whole jowar in water for 8 hours or overnight.
Rice โย To make any idli batter, we will require short-grain rice. The rice I have used here is kolam. I soaked rice and jowar together.
Urad dal ( Split black gram) โ We will have to soak the urad dal for 6-7 hours.
Fenugreek seeds (Methi Seed) โย Adding methi seeds (fenugreek seeds) helps in the fermentation of the batter making idlis soft and fluffy.
Seasoning โย Salt to taste
Frequently Asked Questions
Can I substitute jowar with other millet?
Yes, you can use millets like Ragi (Finger Millet) or Bajra (Pearl Millet) or you can combine them with jowar millet.
Is Jowar Idli gluten-free?
Yes, jowar is naturally a gluten-free millet, making it suitable for people with gluten intolerance.
Why do my Idlis turn out dense?
If the idli batter has not fermented properly or is too thick, then idlis may turn dense. In that case, try adding a bit more water to the batter and give enough time for fermentation.
Variations
Jowar-Ragi Idli โ To make the idlis more nutritional, you may combine jowar and ragi together which will enhance the nutritional value of this dish.
Vegetable Jowar Idli โ Instead of making it plain, you may add finely chopped vegetables like carrots, beans, and green peas for a nutritional twist.
Stuffed Jowar Idli โ You may stuff the idli with spiced potato filling or paneer filling for a unique taste.
Serving Suggestions
With Coconut Chutney & Sambar โ Serving jowar idli with coconut chutney & sambar is a classic combination loved by all. This makes a wholesome meal in itself.
With Podi Masala & Ghee โ Sprinkle podi masala all over the idli and drizzle with ghee (clarified butter). This gives a rich, spicy flavour to this jowar idli.
With Tomato Chutney โ Serve with spicy South Indian tomato chutney.
With Rasam โ For a lighter and more soupy accompaniment, serve these jowar idlis with hot pipping tangy rasam.
Storage Options
Idli Batter โ The jowar idli batter can be refrigerated for 2-3 days. Before using it, thaw it and stir the batter well before steaming.
Idlis โ Store the leftover idlis in an air-tight container in the refrigerator. It stays good for 3 days. To reheat, steam them for 5-7 minutes to regain softness.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More South Indian Recipes
Medu Vada (Urad Dal Vada), Pesarattu (Green Moong Dal Dosa), Lemon Rice (Chitranna), Semiya Upma (Vermicelli Upma), Rava Masala Dosa, Green Coconut Chutney, Peanut & Coconut Chutney, Masala Idli, Curry Leaves Chutney
How to make Jowar Idli
Note:
Joinย โEasy Indian Vegetarian & Vegan Recipesโย on Facebook & be a part of our community.
If you like recipes like these, letโs connect onย YouTube,ย Instagramย &ย Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out myย Lifestyle Blogย eralivine.comย if interested.
Recipe Card
Jowar Idli Recipe | Sorghum Idli Recipe
Ingredientsย ย
- 2 cups Whole Jowar Millet
- 1 cup Rice (short-grain) โ I have used kolam rice here.
- 1 cup Urad Dal (Split Black Gram)
- 2 teaspoons Fenugreek Seeds
- Salt to taste
- 3 tablespoons Oil to grease the idli mould
- Water
Instructionsย
- Soak jowar and rice in enough water for 8-10 hours.
- Soak urad dal (split black gram) along with methi seeds for the same time. Make sure to soak urad dal separately.
- Once the grains are soaked for about 8-10 hours, drain the water from both.
- Using a blender, first, start with grinding urad dal & methi. Try not to add water. Use very little water only if needed.
- Transfer this urad dal mixture to a large deep vessel.
- Now, grind jowar and rice to a smooth paste. Mix this jowar batter along with urad dal batter and mix well.
- Cover the vessel and keep the batter aside for fermentation.
- Also, keep a wide dish underneath the vessel which helps to catch the batter if it overflows.
- Keep this batter vessel in a warm place without disturbing it.
- Once fermented properly, the batter will double in size and get a frothy texture.
- Add salt to the batter and mix gently.
- In a steamer or pressure cooker heat some water.
- Take the idli plates and lightly grease them with oil.
- Pour the idli batter into the mould
- Place the idli moulds in a steamer and cover the lid. Let them steam for about 20 minutes.
- Onceย Idlisย are done, open the steamer and remove the idli plates.
- Using a spoon or backside of a knife demould the idlis.
- Jowar Idli is ready.
- Serve withย coconut chutneyย or sambar.
