Jowar flour Idli recipe

01 Mar Jowar flour Idli recipe

Last Updated on May 3, 2023 by blessmyfoodbypayal

Jowar flour Idli recipe | Jawar Idli without rava with step wise pictorial and video method.

Jowar, called Sorghum in English is a healthy millet and the present post is about the idli made using this healthy super food.

We have used ready made flour of jowar. We wanted to make Gluten-free idli with jowar and was looking for a suitable recipe but most of the recipes were having semolina along with jowar.

As semolina is not gluten-free so couldn’t use it. We then though of replacing semolina with gram flour/besan and the results were outstanding.

Idlis were perfectly cooked with the proper softness, fluffiness and much needed sponge.

As we were not having a sambar this time, so thought of adding vegetables into the batter. However you can make these idlis without any vegetables.

You can enjoy these idlis with sawar and coconut chutney. As they are already stuffed with vegetables and we didn’t have samwar, so relished them with coconut chutney made with desiccated coconut.

STEP WISE PICTORIAL RECIPE OF JOWAR FLOUR IDLI RECIPE

MAKING OF IDLI

1. Add jowar flour, besan and curd in a bowl.

2. Add water and mix well.

3. Add green peas, green beans, carrots and salt.

4. Mix well and keep aside.

FOR TEMPERING

5. Add oil in a pan and add mustard seeds, cumin seeds and ginger.

6. Saute till ginger turns slightly brown.

7. Add urad dal, chana dal and green chillies. Saute until dals turn slightly brown.

8. Add curry leaves. Saute for 30 seconds.

9. Transfer this tempering into jowar batter.
10. Mix well.

11. Add baking soda and a tsp of water over baking soda to activate soda.

12. Mix well.

13. Grease idli moulds.

14. Pour batter into each mould. Do not fill to the rim.

15. Steam cook for 20 minutes.

16. Check by inserting a toothpick. If toothpick comes out clean, it means idli is perfectly cooked.

17. Once slightly cool, take out of the moulds. Enjoy.

NOTES

1. If you have no issues with gluten, then instead of besan, you can add semolina.
2. And if you are adding semolina, then rest the batter for 15 minutes before adding baking soda and adjust the water accordingly.

ALSO SEE

• Rawa idli recipe
• masala oats idli

JOWAR FLOUR IDLI RECIPE – RECIPE CARD

Jowar flour Idli recipe

blessmyfoodbypayal

Jowar, called Sorghum in English is a healthy millet and the present post is about the idli made using this healthy super food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Breakfast

Cuisine South Indian

Servings 24 Idli

Equipment

• Steamer

Ingredients

  

1 Cup = 250 ml

FOR IDLI

• 1.5 cup jowar atta/sorghum flour
• 1/2 cup besan/gram flour
• 1 cup curd/yoghurt
• 1/2 cup carrot (grated)
• 1/2 cup green peas (boiled)
• 1/4 cup green beans
• 1 tsp Baking soda
• Salt to taste
• 1.25 cup water

FOR TEMPERING

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp ginger (grated)
• 1 tsp chana dal
• 1 tsp urad dal
• 2 green chilies (chopped)
• 8-10 curry leaves

ADDITIONAL INGREDIENTS

• Oil for greasing moulds

Instructions

 

MAKING OF IDLI

• Add jowar flour, besan and curd in a bowl.
• Add water and mix well.
• Add green peas, green beans, carrots and salt.
• Mix well and keep aside.

FOR TEMPERING

• Add oil in a pan and add mustard seeds, cumin seeds and ginger.
• Saute till ginger turns slightly brown.
• Add urad dal, chana dal and green chillies. Saute until dals turn slightly brown.
• Add curry leaves. Saute for 30 seconds.
• Transfer this tempering into jowar batter.
• Mix well.
• Add baking soda and a tsp of water over baking soda to activate soda.
• Mix well.
• Grease idli moulds.
• Pour batter into each mould. Do not fill to the rim.
• Steam cook for 20 minutes.
• Check by inserting a toothpick. If toothpick comes out clean, it means idli is perfectly cooked.
• Once slightly cool, take out of the moulds.
• Enjoy.

Notes

1. If you have no issues with gluten, then instead of besan, you can add semolina.
2. And if you are adding semolina, then rest the batter for 15 minutes before adding baking soda and adjust the water accordingly.

 

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