JOWAR IDLI

Idlis are always good for health.  In South Indian Families,  breakfast is incomplete without Idli, dosa.  We can make varieites of Idlis viz.  Kanjeevaram Idli, tuvar dal idli, idli fry, chinese idli, Ragi Idli, Rava Idli etc.

Here I am presenting another variety with Jowar.  The humble ancient grain, Jowar (orghum) belongs to the millet family.  Sorghum is packed with iron, protein, fibre and  has a higher content of calcium.  It is antioxidant, helps in lowering cholesterol levels.

We can make porridge, kichadi, roti etc. with this grain  which  has got good health benefits.

Let us look at the recipe now:

Ingredients:

3 cups Jowar
1 cup raw rice
1 cup urid dal
1/4 tsp methi seeds
salt

Method:

Wash and soak the jowar for 8-10 hours.  Wash and soak the rice, methi seeds for 3 hours.  wash and soak the urid dal for half an hour.  Grind the jowar and rice toegther to a smooth paste.  grind the urid dal 45 minutes in the grinder.  Mix together everything, add salt and allow to ferment.

Grease the idli mould, pour one laddleful of batter in each mould and steam cook the same like the normal idli for 10-15 minutes.




 Serve hot with chutney, milagaipodi, sambar etc.  Kathrikai Ghoshtu will also goes well with this.

TIPS:  The grinding of urid dal is most important in making soft idlis.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.