Jowar Idli / No-Rice Idli Recipe

                                                         

Jowar idli is a healthy diabetic-friendly idly version that is made using Sorghum / Jowar. This no-rice idly is made with skinned and split black gram and jowar flour. The Jowar idli batter is fermented to make soft fluffy Jowar idlis. Jowar idlis are light to digest and can be served at breakfast or lunch or packed in school lunch box. You can pair it with coconut chutney or Sambar. 

What goes into Jowar Idli ? / The Ingredients

Jowar/Sorghum : The first obvious ingredient of this idli is Sorghum / Jowar flour. Use fresh flour to make this idli for best results. We are replacing rice with sorghum flour in this idli recipe.

Black Gram: Skinned and split black gram is used as in regular idlis.

Fenugreek Seeds : Methi dana / Fenu greek seeds are used in small quantity.

Salt to Taste

How to make Jowar idli ?

Step I : Soaking : Black gram and fenugreek seeds are washed and soaked in water for about 4 hours.

Step II : Grinding : The soaked dal is then transferred to grinder jar and a smooth paste is being made.

Step III :Fermentation : Jowar flour is added to the urad dal paste and a batter is prepared which is allowed to ferment for 6-8 hours

Step IV : Steaming : The fermented batter is then added to greased idli moulds and steamed for 20 minutes.

Dietary Notes: This Jowar idli is

• No-Rice idli
• Requires fermentation
• Is Diabetic Friendly
• Weight Loss food
• Great finger-food for babies
• Healthy Breakfast recipe
• Can be packed in lunch-box

Ingredients: 1 cup = 240 ml

• 1 cup urad dal
• 1 teaspoon fenugreek seeds
• 2.5 cups Sorghum / Jowar flour
• Salt to taste

Method:

1. Split and skinned black gram is washed thoroughly along with fenugreek seeds and soaked in enough water for around 4 hours.
2. The soaked dal is then transferred to grinder jar and a smooth lump-free  paste is made of it.
3. Jowar flour is added to the black gram paste along with water as required to make a idli batter.
4. The batter is covered and kept undisturbed in dark place for around 6-8 hours for fermentation.
5. Salt is added to the fermented batter and then poured into idli moulds and steamed for around 20 minutes.
6. Soft fluffy and spongy idlis are ready to be served.
7. You can serve the idlis with coconut chutney or Sambar

                     

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

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