Jowar or sorghum is a whole grain millet. It is an excellent source of dietary fiber and is also gluten-free. Therefore a great grain to include in your daily diet.
About the Recipe
Sorghum is a healthy and nutritious whole grain. It is gluten-free, rich in fiber and iron, full of protein and the list goes on. HealthifyMe has a great resource on the nutritional values of jowar (sorghum). Idli is one of the quintessential South Indian breakfast. It is a healthy and nutritious start to any day. But many of us are trying to avoid rice in daily diet due to health reasons. So this jowar idli recipe without rice is a great alternative. Also the best thing about this recipe is it needs just 2 main ingredients - jowar and idli rava. Jowar grain is known as jonnalu in Telugu, sorghum in English and cholam in Tamil. Jowar flour aka jonna pindi in Telugu and sorghum or millet flour in English is used widely across India to make flatbreads. In this jonna idli recipe, jowar rava replaces the traditional idli rice or rava. This is available in most well stocked Indian grocery stores. This recipe for idli without rice is from a Telugu cooking show. I was initially skeptical and wasn’t sure how the idlis would turn out. I was half expecting them to be hard as rocks. But they turned out soft and fluffy, I was very excited. These have become a staple in our home now.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make jonna idli: Jowar rava is coarsely ground whole sorghum grain. If you cannot find the rava version, then grind the whole sorghum grains into a coarse meal to use in the recipe. In the past few years, the Indian groceries are stocking up on not just whole millets but also the ground/ meal versions. Urad dal - you will need whole, skinned dal. These are widely available in Indian grocery stores and some well stocked groceries in US. You will also need idli molds to steam the idli in.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make Jowar Idli. This recipe needs some pre-planning. There is soaking, grinding and fermenting involved. So, plan accordingly. Start by soaking jowar rawa and urad dal separately for 4~6 hours. Once they are soft and tender, grind the lentils into a smooth batter. Add just enough water to get the blades moving and make a thick batter. Remove into a mixing bowl. Drain the rawa and add to the lentil batter. I use my hands to squeeze out all of the extra water. Mix the batter with your hands to combine the lentil and millets. Cover and set aside to ferment for about 8~12 hours. When the batter is ready, add salt and mix well. Pour the batter in idli molds and steam for 12~15 minutes. Turn off the heat and set aside for 5 minutes before taking them off of the molds. Serve hot with a generous drizzle of ghee along with chutney or sambar.
Expert Tips:
If you only get whole jowar or sorghum, then grind them in a high power blender to make the rava.Replace sorghum/ jowar with other millets like bajra, ragi, pearl millet to make this recipe. Just make sure to use coarsely ground meal.If the jowar meal you are using is too coarse, then grind it into a smoother texture before adding to the lentil batter. If you have exceptionally cold house, then use an Instant Pot to ferment the batter. Use Yogurt mode for 10~12 hours. Make sure to cover with a glass lid instead of the IP lid.Leftover fermented batter can be stored for up to 2 days in the fridge.Any leftover idli can be stored for 3~4 days in the fridge. Reheat in the microwave before serving.How do you know when the idli batter is ready?Well fermented idli batter has the following characteristics:* will have increased in volume.* has lots of air bubbles.* has a nice, tangy smell - almost like sourdough starter.You can make either uthappam or ponganalu with leftover jonna rava idli batter.
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Here are a few more delicious millet recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.