Introduction

Jowar Idli is a healthy and gluten-free variation of the traditional South Indian idli, made with sorghum (jowar) flour. These soft and fluffy idlis are perfect for a nutritious breakfast or snack.

Benefits

Jowar, or sorghum, is a high-fiber grain that aids in digestion and helps maintain a healthy weight. It is also rich in protein, iron, and essential vitamins, making it a great addition to a balanced diet. Being gluten-free, it is suitable for those with gluten intolerance.

Ingredients

• 1 cup jowar (sorghum) flour
• 1/2 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water as needed

Instructions

1. Soak the urad dal and fenugreek seeds in water for 4-5 hours.
2. Grind the soaked dal and fenugreek seeds to a smooth batter.
3. In a large bowl, mix the jowar flour with enough water to make a smooth batter.
4. Combine the jowar batter with the urad dal batter, add salt, and mix well.
5. Cover the bowl and let the batter ferment overnight or for 8-10 hours.
6. Grease the idli molds and pour the batter into the molds.
7. Steam the idlis for 10-15 minutes or until a toothpick inserted comes out clean.
8. Serve hot with coconut chutney and sambar.

Tips

• Ensure the batter has a thick, pouring consistency for soft and fluffy idlis.
• Ferment the batter in a warm place to achieve the best results.
• Grease the idli molds well to prevent the idlis from sticking.

Conclusion

Jowar Idli is a nutritious and delicious way to enjoy a traditional breakfast with a healthy twist. Its soft texture and mild flavor make it a perfect base for various chutneys and sambar, providing a wholesome start to your day.