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 different variety of idli recipes 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 due to the climatic conditions. 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 idly in the idly cooker.
Salt is essential in cooking, there is no taste to the food without it.
As usual, making of idly involves five steps:
- Soaking
- Grinding
- Mixing
- Fermentation
- Steaming
Urad dal needs to be soaked for atleast two hours. Rinse it well, put water and keep it aside. Later, grind to a fine batter. Jowar flour is mixed well in the batter, be careful as lumps are easily formed. Adjust the consistency of the batter. Put it in a wide bowl and keep it in a warm place to ferment. The time of fermentation depends on the season.
Once the batter is fermented, add salt to it. Heat the idli steamer and put the batter to two-third of the capacity in each of the moulds. Steam it for fifteen minutes. Check if it is properly done and then turn off the stove.
As the idli is made with millet and not the usual rice, it tends to get sour easily. I suggest that you make a small quantity and use it on the same day. Do not keep it outside for a long time.
Ingredients:
- 1 cup urad dal
- 2 cup jowar flour
- salt to taste
- water for soaking and grinding
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.
Print Recipe
Jowar Flour Idli
Ingredients
Method
- Wash urad dal. Soak it in water for two hours.
- Grind urad dal to a fine batter.
- 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.
- Keep it covered in a warm place.
- Next day, add salt to it and mix well.
- Take the idly cooker. Put the batter in the idly mold and steam it for fifteen minutes.
- Serve with chutney and sambar.
Notes
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.
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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.
Have jowar flour that is waiting to be used up. Came across this healthy millet idli recipe. So right now the batter is fermenting. Thanks for sharing this recipe. Looking forward to hot jowar flour idlis for breakfast tomorrow.
i will surely make this.This is such an easy recipe and will ferment well in winter too.
Wow idly with jowar flour looks amazing! Great idea to mxi flour with urad dal batter! Will give this a try!
Thankyou Priya.
I have always made idli with whole rice. Millet or rice rava, never with flour + urad dal. Will be trying this, as I have a pack of jowar flour to be used up. they look fluffy
Thankyou Kalyani. I hope they are liked by all at home.
I make ragi idli’s like this. Why not with jowl. We love idli for any meal and this will be on the menu this week.
Yes, do try it. You might like them.
Wah great !!! Idli with millet flour and urad dal is another take on idli variation. Will have to try this…… These look so fluffy !
Thankyou Sasmita. Do let me know if you make them.
These Jowar flour idlis look so soft and fluffy. We had it for breakfast today and it was over in a jiffy . This will always be on the menu now .
Thankyou Preethi. Glad you all liked them.