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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 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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