Step into a world flavors & sustainable nutrition with our Jowar Idli recipe! Unlike traditional rice-based idlis, this version features a delightful blend of millets & lentils.
Pulses, like beans and lentils, harness over 60% of their nitrogen from the air, enriching the soil naturally, thus reducing the reliance on chemical fertilizers
Jowar Idli Recipe:
Ingredients:
• 2 cups Jowar Rava
• 1 cup Urad Dal
• Water
• Salt to taste
Instructions:
1. Soaking the Ingredients (Day 1):
• In two separate containers, soak the Jowar Rava and Urad Dal overnight.
• For the Jowar Rava, use 1.5 to 2 cups of water, ensuring all water is absorbed.
• Urad Dal can be soaked in plenty of water as it will be rinsed out the next morning.
2. Preparation (Day 2 - Morning):
• Rinse the soaked Urad Dal thoroughly.
• Grind the Urad Dal in a high-power blender or stone grinder until smooth and fluffy.
3. Mixing and Fermentation:
• Once the Urad Dal is ground, add the soaked Jowar Rava to it and mix well.
• Leave the mixture to ferment overnight. It should develop bubbles indicating fermentation.
4. Preparing the Batter (Day 3 - Morning):
• After fermentation, the batter will be fluffy and light. Stir the batter gently.
5. Steaming the Idlis:
• Add salt to taste and a little water to the batter to achieve a pourable consistency.
• Grease the idli molds and pour the batter into each mold.
• Steam the idlis for 15 minutes. For the first 12 minutes, steam on medium to high flame, then reduce to low flame for the remaining 3 minutes.
6. Resting and Serving:
• After 15 minutes of steaming, turn off the stove and let the idlis sit for another 5 minutes with the lid on.
• After 5 minutes, remove the lid and carefully remove the idlis from the molds using a spoon or knife.
• Serve the idlis hot with chutney, sambar, or any desired accompaniment.
• Alternatively, store the idlis in a hot box casserole to keep them warm for later consumption.