Jowar Idli, a Tasty Low Calorie Breakfast

Jowar is a high nutritional millet and can easily replace rice in idli for those who are calorie conscious or want to relish idli without guilt. It is also a superfood for your children and those with diabetes.

The recipe for jowar idli is such that aside from the colour, you would not notice much change in taste. The dish can be eaten with sambar, peanut chutney, coconut chutney, and different kinds of rasam.

• Preparation Time: 2 Hours
• Cooking Time: 20 to 30 Minutes
• Total Time: 2 Hour 30 Minutes

Ingredients

For Jowar Idli

These ingredients make 2 servings.

1. Urad Dal – 100 grams
2. Jowar Flour – 100 grams
3. Salt to taste

For Chutney

1. Peanut Chutney: 50 to 75 grams of peanuts
2. Coconut Chutney: 1 large size coconut
3. Ginger – Half inch
4. Garlic – 1-2 cloves
5. Green Chilli (optional)
6. Black pepper corns – 1 to 2
7. Coriander Leaves (optional)
8. Aamchur powder or Tamarind (any one)
9. Salt to taste
10. 1-2 tablespoon oil

Tempering for the chutney

1. Curry Leaves
2. Red Chilli – 1
3. Mustard Seeds
4. Coriander Seeds
5. Dry urad dal – 1 teaspoon
6. Methi (fenugreek) seeds – 1/4th teaspoon

Recipe

The recipe shown below is for Jowar Idli, you can replace jowar with bajra or ragi, if you prefer.

For Idli

1. Soak the urad dal for at least 1.5 hours or until it is completely wet.
2. Wet the jowar atta into a thick paste and remove all the lumps.
3. In the grinding jar, add this soaked urad dal with jowar atta and grind to a smooth consistency. Add water while grinding if necessary.
4. You can add a pinch of Soda for softer idli.
5. In an idli cooker or steamer, add the blended urad dal jowar batter.
6. Cover the lid and cook for at least 20 minutes.
7. Idli is ready.

For the Chutney

1. Dry roast the peanuts or coconut pieces, you can also mix both.
2. Set them aside and let them cool.
3. Heat 1-2 tablespoon of oil and add methi seeds, dry red chillies, mustard seeds, dry urad dal, and coriander leaves, in that order.
4. Add this temper to the blended chutney.
5. Add aamchur powder or tamarind water for tanginess.
6. Serve with idli.

Besides chutney, you can also enjoy the dish with Sambar or Letha.