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.
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