Jowar Idli

500 mins


Jowar Idli

Idli is one of the most loved South-Indian breakfasts. It is superbly healthy and tastes top-notch. It is mostly made with rice, but I tried making it with jowar just for a change, and to my surprise, it came out to be really well. So, I thought of sharing the recipe with you all such that if you do not have rice in your pantry, you can make idli with jowar. Also, since my father-in-law was diabetic, I often made jowar idli for him while he was staying with us. As you know, white rice is not good for diabetic patients. So, if you have a diabetic patient in your home, this idli recipe is perfect for you.

What is Jowar Idli?

Jowar Idli is a low-carb alternative to rice idli. Instead of rice or idli rava, this recipe calls for jowar aka jonna rava. Idli made this way are not only soft and fluffy but also hearty and nutritious. For a delicious breakfast, serve with chutney or sambar.

Jowar, also known as sorghum, is a whole-grain millet. It is a good source of dietary fiber and is gluten-free. As a result, it is an excellent grain to include in your daily diet.

Jowar is a gluten-free millet that is high in fibre, protein, and essential minerals and vitamins. It’s an excellent substitute for atta/wheat flour and all-purpose flour/maida. It is beneficial for diabetics, thyroid, and weight loss. Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, and Jowar in Hindi are all names for sorghum.

The batter for jowar idli dosa is the same as that for millet idli. Even if refrigerated, it must be consumed within a day or two. Aside from that, there isn’t much of a difference in taste or flavor between our regular idli dosa and this one. I am confident you will enjoy its spongy and soft texture.

Jowar idli pairs well with coconut chutney, tomato and onion chutneys, and tomato thokku. It was accompanied by tomato thokku and idli podi. 

Notable Ingredients At A Glance

Jowar ( sorghum, also called new quinoa) – Jowar is whole sorghum grain that has been coarsely ground. If you can’t find rava version, grind the whole sorghum grains into a coarse meal and use that instead.

Earlier, the Indian grocery stores stocked up only whole millet, but now the ground/meal versions are also available to make our lives easier.

Rice – I have used a cup of rice. If you are making it for a diabetic patient, you can replace it with rava or just use jowar alone.

Urad dal – Whole, skinned dal is required. These are widely available in Indian grocery stores as well as some well-stocked grocery stores in the United States.

Salt – As per taste.

How to prepare Jowar Idli?

Soak the jowar, rice, and urad dal separately for 7 to 8 hours or overnight.

Next, to make a smooth paste, grind them separately or together.

Cover and set aside for 6 to 7 hours or overnight in a deep bowl in a warm place. The batter will ferment and double in size. 

Now add the salt and thoroughly combine everything.

Grease each idli mold with ghee/oil and fill each with one ladle of the batter mixture. Place the idli molds in the steamer to steam. The idlis will take about 12 to 15 minutes to prepare. Insert a toothpick or skewer to see if they are done. If the skewer comes out clean, the idlis are done; otherwise, steam for a few minutes longer.

With hot sambar and coconut and tomato chutney, serve the jowar idlis to have a lavishing meal. 

Some Expert Tips For Preparing Jowar Idli

  • If you can only find whole jowar or sorghum, grind them in a high-powered blender to make rava.
  • To make this recipe, replace the sorghum/jowar with other millets such as bajra, ragi, or pearl millet. Only coarsely ground meals should be used.
  • If the jowar meal you’re using is too coarse, grind it until it’s smooth before adding it to the lentil batter.
  • If your house is extremely cold, use an Instant Pot to ferment the batter. For 10-12 hours, use Yogurt mode. Make sure to use a glass lid instead of the IP lid when covering.
  • Leftover fermented batter can be refrigerated for up to 2 days.

Keywords: jowar idli


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