Jowar flour Idli recipe
Jowar, called Sorghum in English is a healthy millet and the present post is about the idli made using this healthy super food.
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
- If you have no issues with gluten, then instead of besan, you can add semolina.
- And if you are adding semolina, then rest the batter for 15 minutes before adding baking soda and adjust the water accordingly.