Jowar Idli Recipe | Sorghum Idli Recipe
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, breakfast dish with no onion and no garlic, often served with coconut chutney and sambar.
Ingredients
- 2 cups Whole Jowar Millet
- 1 cup Rice (short-grain) – 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
Instructions
- 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.
- Once Idlis 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 with coconut chutney or sambar.
Notes
Do not add too much water to the batter while grinding jowar and urad dal.
Keep the batter in a warm place to help fermentation. You can place the batter in a slightly warm pressure cooker or if you have an oven you may keep the batter in the oven with the light on.