Breakfast, Idli, Millets

Jowar Idli | Sorghum Idli ~ How to make Jonna Idly

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Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner. 

Jowar / Sorghum /Jonna / Cholam/ Jwari is one of the versatile millets that lends itself to savoury very well. The earthy taste of most millets is something we have been loving at home. We keep experimenting with different millets breakfast / main course / snacks featuring millets feature at least once a week on the menu.

Jowar flour is used to make a flatbread called bhakri and is enjoyed with Ennegayi (click here and here for the recipe). After Ragi Idli and Sabudana Idli, we were excited to make this soft and porous Jowar Idli. You can serve it with any chutney / Sambhar / Molagapudi. Another unique and healthy idli you might like is this Red Rice Idli

Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.Pin

Other millet recipes you may like on the blog:

Ragi Idli | Finger Millet Idli using Whole ragi grains
Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack
Check out this recipe
Ragi Idli is a fermented Idli (steamed savoury breakfast) made with Finger Millet and Lentils. Served with Sambhar & chutney as Breakfast / Snack
Millet Set Dosa | Barnyard Millet Set Dosa
A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal  
Check out this recipe
A spongy, airy millet based savoury South Indian pancake. Served with Chutney or Sambar for a Vegan, Gluten Free meal
Ragi Sevai | Ragi Semiya Upma | Finger Millet String Hoppers
A sevai / Upma /savory pudding made with Ragi Sevai / Ragi Vermicelli or Finger Millet string hoppers. Served as a South Indian Breakfast or Snack. 
Check out this recipe
Ragi Sevai | Ragi Semiya Upma | Finger Millet String Hoppers

Other Idli varieties you may like

Basic Idli recipe | South Indian Idli| How to make Soft Idli
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney
Check out this recipe
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney
Bidadi Thatte Idli
Steamed, Fluffy Idli (Rice pancakes) – specialty of Karnataka Cuisine
Check out this recipe
Thatte Idli is a famous gluten free,vegan breakfast dish from Bidadi (outskirts of Bangalore) where batter is steamed in leaf lined flat plates which gives its characteristic shape and softness
Pepper Idli | Milagu Idly
Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar
Check out this recipe
Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar

This 2-ingredient Idli is one of the easiest idli that you can make. Of course, it has a darker colour and rustic mouth feel than the usual Rice based Rice, But trust me, it is the easiest and most delish Idlis you have ever made. 

Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.Pin

Tips and tricks to make soft and porous Jowar Idli

  • Wash the rava several times to remove any grit / dust / grime accumulated during the rava making process
  • If you don’t have access to store bought Jowar rava, gently pulse clean, sun-dried Whole Jowar grains into rava consistency. Sieve and repeat the process till you get  semolina texture. Store this homemade rava in a cool place 
  • Mix the ground batter vigourosly with clean hands before fermentation – this is a sure shot to ferment perfectly
  • If living in a very cold place, place the ground batter in an Instant Pot with yogurt mode on for few hours. 
  • If the ground rava is too coarse, grind the batter (urad dal + rava) to smooth consistency 
  • Once the Idlis are steamed, rest for 5 mins before un moulding. That way the Idlis come out without sticking to the Idi mould
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.Pin

Prep time –  10 mins, Soak + Grind + Fermentation time – 15 hours ; Cook time – 12 mins / batch 

Makes – Approximate 20 – 25 idlis ; Cuisine – South Indian ; Course – Breakfast / Light Dinner

What you need to make Jowar Idli

  • 1 cup Split Black Lentils (Urad Dall, whole, deskinned)
  • 3 cups Sorghum Meal (Jowar Rava)
  • 1.25 tsp salt 

PIN FOR LATER

Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.Pin

How to make Jowar Idli 

  1. Wash the dals and rava separately and soak for 4-6 hours
  2. If the humidity is too hot, a soak of just 4 hours is enough.
  3. After 6 hours, Blend the urad dal first into a smooth batter (butter soft)
  4. Add the soaked and drained Jowar Rava and grind for just 5-6 minutes.
  5. The Rawa needs to be a slightly coarse texture and not 100% smooth. 
  6. Add the batter mix to a large bowl and add salt.
  7. Mix well with clean, washed hands for 5-6 minutes (this helps fermentation) 
  8. Cover and ferment overnight (or at least for 8-10 hours)
  9. Next morning, mix the batter gently and steam ladlefuls in idli moulds in a steamer
  10. Steam for 10-12 minutes or till a toothpick comes clean
  11. Rest for 5 mins, gently unmould  and serve this is Chutney and Sambhar
  12. We served with Chettinad Kara Chutney here
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.Pin

This goes to Sshhh Secretly Cooking Challenge where Renu asked us to share protein rich breakfast recipes. My partner for this Radha gave me Urad Dal and Jowar Rava to make this. Radha brought these delicious tacos with the ingredients – Vegannaise and quinoa flour that I gave her

Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.Pin

Jowar Idli | Sorghum Idli ~ How to make Jonna Idly

Kalyani
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner. 
4.75 from 16 votes
Prep Time 15 minutes
Cook Time 15 minutes
Soak + Grinding + Fermentation Time 12 hours
Total Time 12 hours 30 minutes
Course Breakfast, Tiffins
Cuisine South Indian
Servings 25 Idlis
Calories 102 kcal

Equipment

  • Steamer
  • Idli Stand
  • Wet Grinder

Ingredients
  

  • 1 cup Black Lentils Urad Dal, whole, deskinned
  • 3 cups Sorghum Jowar Rava
  • 1 tsp salt

Instructions
 

  • Wash the dals and rava separately and soak for 4-6 hours
  • If the humidity is too hot, a soak of just 4 hours is enough.
  • After 6 hours, Blend the urad dal first into a smooth batter (butter soft)
  • Add the soaked and drained Jowar Rava and grind for just 5-6 minutes.
  • The rawa needs to be a slightly coarse texture and not 100% smooth.
  • Add the batter mix to a large bowl and add salt.
  • Mix well with clean, washed hands for 5-6 minutes (this helps fermentation)
  • Cover and ferment overnight (or at least for 8-10 hours)
  • Next morning, mix the batter gently and steam ladlefuls in idli moulds in a steamer
  • Steam for 10-12 minutes or till a toothpick comes clean
  • Rest for 5 mins, gently unmould and serve this is Chutney and Sambhar
  • We served with Chettinad Kara Chutney here

Notes

Tips and tricks to make soft and porous Jowar Idli

  • Wash the rava several times to remove any grit / dust / grime accumulated during the rava making process
  • If you don’t have access to store bought Jowar rava, gently pulse clean, sun-dried Whole Jowar grains into rava consistency. Sieve and repeat the process till you get  semolina texture. Store this homemade rava in a cool place 
  • Mix the ground batter vigourosly with clean hands before fermentation – this is a sure shot to ferment perfectly
  • If living in a very cold place, place the ground batter in an Instant Pot with yogurt mode on for few hours. 
  • If the ground rava is too coarse, grind the batter (urad dal + rava) to smooth consistency 
  • Once the Idlis are steamed, rest for 5 mins before un moulding. That way the Idlis come out without sticking to the Idi mould

Nutrition

Serving: 60gCalories: 102kcalCarbohydrates: 21gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 95mgPotassium: 81mgFiber: 3gVitamin A: 0.4IUVitamin C: 0.3mgCalcium: 11mgIron: 2mg
Keyword Breakfast, Gluten Free, Healthy Breakfast, Healthy Millets, Jonna Idli, Jowar Idli, Millet Idli, Millet Recipes, Steamed, Vegan
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30 Comments

  1. 5 stars
    Nice and soft jowar idlis. I have never made or tasted this version with jowar. Perfect take on protein rich breakfast. Idlis are as such very healthy option for breakfast. Jowar makes them more healthier.

  2. Preeti Shridhar

    5 stars
    I love making Jowar bhakris but Jowar idli is new to me. It sounds delicious. Would love to try it soon.

  3. Mayuri Patel

    5 stars
    A rustic, wholesome and nutritious idli. I try making idli with different grains but haven’t tried with sorghum. If I don’t get sorghum rava, can I soak whole sorghum?

    • yes Mayuri. you can use whple jowar and proceed accordingly, but the texture would vary a bit, try to grind the whole jowar to a rava and not smooth consistency. Or as mentioned, pulse the whole jowar into rava like grits, sieve and use in the recipe (it’s mentioned under tips and tricks section in the recipe)

  4. 5 stars
    Jowar idli looks so soft, spongy, and delicious. A healthy alternative to regular idli. I too make the same way with different millets and we can make crispy dosa with the same batter.

  5. Priya Iyer

    5 stars
    I’m on a mission to include more millets in my family’s daily diet, and these jowar idlis look right up my alley. They look so spongy-soft and delicious!

  6. Seema Doraiswamy Sriram

    5 stars
    Idlies begin our day. These are the simplest and healthiest breakfasts ever. The sorghum idly comes our perfectly.

  7. 5 stars
    Healthy Idlis, I make this whole Jowar seeds, never tried with rawa, as we do not get it, but will bookmark this recipe, so that I can try. The idlis look soft and a great idea for picnics and lunchbox

  8. Jayashree. T.Rao

    5 stars
    I use jowar flour regularly to make bjhakris. Now, I can try these idlis, a good way to include millets for my family.

  9. Rafeeda - The Big Sweet Tooth

    5 stars
    When you say just two ingredients, it indeed is! Love the way the idli looks with those specks and they do look really soft too…

  10. 5 stars
    Jowar idli Is so nutritious and wholesome . Delicious breakfast anytime . It is so easy to make at home. Interesting tips and tricks Kalyani.

  11. 5 stars
    I have tried combination of rice and other millets in my idli, but never tried with millets alone. Next time I am going to make this variety.

  12. Vasusvegkitchen

    5 stars
    Jowar idli’s with chutney looks very tasty, my mom prepare these idli’s regularly. I always like to replace idli rava, surely jowar rava is best option to try..

  13. 5 stars
    Never tasted idlis made from jowar. I liked the tip on how to make jowar rava at home . Seems to be a more hygienic option. The texture of jowar idlis speaks for its fluffiness and softness .

  14. Sasmita Sahoo

    5 stars
    simplest and healthiest breakfasts !!!!
    The sorghum idly comes out perfectly……….

  15. 5 stars
    This is a very healthy idli and using jowar instead of rice is a great idea. I would love to wake up to this every morning.

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