Jowar idli without rice

WHOLE JOWAR IDLI WITHOUT RICE

Recipe courtesy – Valli 

INGREDIENTS

• Jowar – 3 cup
• Whole skinless urad dal – 1 cup
• Methi seeds – 1 tsp
• Poha – 1/2 cup

PREPARATION

1. Clean ,wash ,rinse and soak the jowar for 6 to 7 hrs .[jowar takes time to get soaked ]
2. Add the poha to the soaked jowar just 15 mins before grinding the rice .
3. Clean wash and soak the urad dal with methi seeds for 4 hrs.
4. DRAIN OFF THE excess water from urad dal and grind into fine paste and transfer to a big pot .
5. Grind the jowar with poha by adding little water into a thick coarse batter.The batter will not be smooth .Pour jowar batter also in the pot with the urad dal batter .
6. Add salt and mix well with clean hands .
7. Cover and keep aside for fermentation for 10 – 12 hrs depending on the weather.

METHOD

The batter becomes light / fluffy /airy /bubbly if the fermentation is done well .

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 10 – 12 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

Serve hot with SouthIndian accompaniments .

My recipe for soft idlis which I learnt from my mom is – Batter for soft idli and dosa

NOTES

1. U can add a pinch of baking soda before steaming. [ optional ]
2. Don’t make the batter watery. If it is thick we can add water later.
3. If the batter is thin adjust by adding rice flour .
4. For more tips on batter ,refer here – Fermentation tips .
5. In colder regions – preheat the oven @ 200 * F ,off the oven and place the batter inside the oven for fermenting.
6. Sometimes in cold regions it takes 2 days for fermentation .

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