After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli - dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi and ज्वारी in Marathi.
Idli is one of the quintessential South Indian breakfast. It is a healthy and nutritious start to any day. Today I am going to share one of the healthiest and nutritious version of idli which is with Jowar Flour and no rice is used in it. In this jowar idli recipe, jowar flour replaces the traditional idli rice or rava. Sorghum / Jowar / Jonna is a healthy and nutritious whole grain which is gluten-free, rich in fiber and iron, full of protein and the list goes on. HealthyfiMe has a great resource on the nutritional values of jowar (sorghum). Sorghum flour is available in most well stocked Indian grocery stores. You can bring jowar and grind it in flour mill and store it.
I have been trying to incorporate millets in my diet as much as possible in the recent months. These idlis which are made with this healthy grain is one such experiment. Earlier I shared Jowar Upma/ Ukkadpendi on my blog. The standard, traditional version of idlis are made with urad dal / skinned black gram and rice or cream of rice. I have been making idlis replacing a portion of rice with jowar flour to make them healthier.
These days many of us are trying to avoid rice in daily diet due to health reasons. So this jowar idli recipe without rice is a great alternative. Also the best thing about this recipe is it needs just 2 main ingredients - jowar flour and urad dal.
Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with sambar, peanuts chutney and ginger chutney. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !
📌📌 Watch the full video recipe here 📌📌
INGREDIENTS :
2½ Cups Jowar Flour (Jonna/ Sorghum Flour)
1 Cup Urad Dal / Black Gram
1 teaspoon Methi / Fenugreek Seeds
1/4 Cup Poha / Flattened Rice
Salt as per taste
Water to adjust the consistency
METHOD :
STEP 1 - In a mixing bowl, add urad dal and methi seeds and wash it well 2-3 times with tap water.
STEP 2 - Soak urad dal for 4~6 hours with sufficient water.
STEP 3 - After 6 hours, wash and soak poha for 15-20 minutes.
STEP 4 - Grind the urad dal into a smooth batter using just enough water. Transfer to a mixing bowl.
STEP 5 - Also grind the soaked poha to make a fine and smooth paste.
STEP 6 - Now, jowar flour is added to the black gram and poha mixture along with water as required to adjust the consistency of the batter. Mix well using hands to make a lump free batter.
STEP 7 - The batter is covered and kept undisturbed in dark place for around 8-10 hours for fermentation.
STEP 8 - After 10 hours, mixture should increase in volume, become airy and frothy.
STEP 9 - Add salt to the mixture and mix the batter well with a ladle.
STEP 10 - Batter is ready to make idlis, dosas and uttapam.
How to make idli -
📌📌 Watch the full video recipe here 📌📌
STEP 1 - Heat water in a idli cooker/ steamer/ pressure cooker on medium heat.
STEP 3 - Steam for 15-20 minutes on low medium flame.
STEP 4 - Check by inserting a toothpick, if it comes out clean, your idlis are ready.
STEP 5 - Turn off the stove and remove the idli plates and cool for 5 minutes.
STEP 6 - Run a sharp knife around the edges of idlis and remove the idlis. Soft, spongy and fluffy idlis are ready to be served.
Serve hot with sambar and chutney of choice.
NOTES - * Rinse black gram / urad dal thoroughly twice with water and soak in water in a container for about 4-6 hours.
* Wash and soak poha when your urad dal is ready to grind.
* Add black gram, salt and water (as needed) to a blender and grind finely.
* When the black gram is ground, next add the sorghum flour and mix well . Add extra water if needed.
* The final batter should be of thick, pouring consistency.
* Transfer the batter to a container and cover it. Leave it in a warm place to ferment overnight.
* Alternatively, you can keep the bowl in switched off oven/microwave or in a warm place. In winters, batter might take a little long to ferment.
* Use a big bowl for batter to avoid spillage, as it will increase in volume once fermented.
* If living in a cold place, leave the batter container in the oven with the light on. Don't turn on the oven. The batter may take 8 - 10 hours to ferment in a warm place. It may take longer to ferment in cold climate, may be up to 16 - 18 hours.
* Add salt to the fermented batter before making idlis.
* You can add extra water and adjust consistency once batter is fermented.
* Take the required amount of batter into a small bowl. and you can refrigerate the rest of the batter for up to a week.
* Let it come to room temperature before using.
