Jump to Recipe

Jowar flour idli is a healthy twist to the usual one we often make. They are ideal for people of all age group, healthier and keeps going for a longer period of time.

Eating healthy food is a choice we need to make it often. Do we break the norm or just once in a while? Yes, we are spoilt for choices and ultimately the decision rests in us. Balancing is the key, and as home makers we need to include millets and other related items in our cooking.

Idli is considered as healthy breakfast. I have shared many variety of idli as Sago Idli, Ragi Idli, Rawa Idli, Instant Ragi Idli and Chennai Idli. Today, I am sharing idlis made with jowar flour.

Jowar flour is the main ingredient. Use fresh jowar flour. Anything stored for a few days, are soon attacked by pests or molds. We need to keep a check on all the ingredients stored at home.

Urad dal is the other ingredient which we use to make these idlis. It is soaked for two hours and then made into a batter.

Water is needed for soaking and grinding the batter. We also need it for steaming the idli.

Salt is essential in cooking, it gives taste to the food.

As usual, making of idly involves five steps:

1. Soaking
2. Grinding
3. Mixing
4. Fermentation
5. Steaming

Let us get to the recipe.

Jowar Flour Idli Recipe | Jolada Idli | Sorghum Idli

Ingredients:

• 1 cup urad dal
• 2 cup jowar flour
• salt to taste
• water for soaking and grinding

Method:

1. Wash urad dal. Soak it in water for two hours.
2. Grind urad dal to a fine batter.
3. Remove the batter in a wide bowl. Mix two cups of jowar flour to it. See that no lumps are formed as you mix. Adjust the consistency of the batter by adding water to it.
4. Keep it covered in a warm place.
5. Next day, add salt to it and mix well.
6. Take the idly cooker. Put the batter in the idly mold and steam it for fifteen minutes.
7. Serve with chutney and sambar.

Take a tip:

1. Jowar flour can be made fresh by pounding in small quantity.
2. You can use the ready jowar flour.
3. Do not keep it outside for a long time, the taste of the idli turns sour.
4. Make a small quantity of batter, do not keep it for the next day to use as the taste changes.

About the event :

Sending this to Shhh Secretly Cooking Challenge. It is a monthly event. The theme for the month of August was Fermented Foods. I was paired with Preethi and she has made Savoury Chia Seed Pudding. The secret ingredients were cucumber and chia seed. Do check out the recipe on her blog.

I wanted to make jowar flour and she gave the ingredients accordingly.

Evergreendishesdev

Jowar Flour Idli

Jowar Flour Idli is healthy, tasty and ideal for people of all ages. Serve it with chutney and sambar for a filling breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course: Breakfast

Cuisine: South Indian

Ingredients Method Notes

Ingredients

  

• 1 cup urad dal
• 2 cup jowar flour
• salt to taste
• water for soaking and grinding

Method

 

1. Wash urad dal. Soak it in water for two hours.
2. Grind urad dal to a fine batter.
3. Remove the batter in a wide bowl. Mix two cups of jowar flour to it. See that no lumps are formed as you mix. Adjust the consistency of the batter by adding water to it.
4. Keep it covered in a warm place.
5. Next day, add salt to it and mix well.
6. Take the idly cooker. Put the batter in the idly mold and steam it for fifteen minutes.
7. Serve with chutney and sambar.

Notes

Jowar flour can be made fresh by pounding in small quantity.
You can use the ready jowar flour. 
Do not keep it outside for a long time, the taste of the idli turns sour.
Make a small quantity of batter, do not keep it for the next day to use.

Pin it for later:

jowar flour idli

If you ever make Jowar Flour Idli in your kitchen, take a photo and share with me by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.