Recipe- High In Fiber Jowar Idli

Jowar in English means sorghum. This is a nutritious millet with innumerable health benefits.

Millets are good for health as they are rich in proteins, and vitamins and are high in fiber which helps you keep full for a longer time. Including millets in your daily diet aids lots of health benefits.Jowar Idli is one such variation of the regular idli recipe. It is the healthiest breakfast recipe made with millet, lentil, and rice. This is a vegan, gluten-free, nutritious, diabetic-friendly & no onion no garlic recipe.

Ingredients

2 Whole Jowar Millet
1 Rice (short-grain) – I have used kolam rice here.
1 Urad Dal (Split Black Gram)
2 teaspoon Fenugreek Seeds
Salt
Oil to grease the idli mould
Water

Method

- Soak jowar and rice in enough water for 8-10 hours.

- Soak urad dal (split black gram) along with methi seeds for the same time. Make sure to soak urad dal separately.

- Once the grains are soaked for about 8-10 hours, drain the water from both.

- Using a blender, first, start with grinding urad dal & methi. Try not to add water. Use very little water only if needed.

- Transfer this urad dal mixture to a large deep vessel.

- Now, grind jowar and rice to a smooth paste. Mix this jowar batter along with urad dal batter and mix well.

- Cover the vessel and keep the batter aside for fermentation.

- Also, keep a wide dish underneath the vessel which helps to catch the batter if it overflows.

- Keep this batter vessel in a warm place without disturbing it.

- Once fermented properly, the batter will double in size and get a frothy texture.

- Add salt to the batter and mix gently.

- In a steamer or pressure cooker heat some water.

- Take the idli plates and lightly grease them with oil.

- Pour the idli batter into the mould.

- Place the idli moulds in a steamer and cover the lid. Let them steam for about 20 minutes.

- Once Idlis are done, open the steamer and remove the idli plates.

- Using a spoon or backside of a knife demould the idlis.

- Jowar Idli is ready.

- Serve with coconut chutney or sambar.