Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.
Jowar / Sorghum /Jonna / Cholam/ Jwari is one of the versatile millets that lends itself to savoury very well. The earthy taste of most millets is something we have been loving at home. We keep experimenting with different millets breakfast / main course / snacks featuring millets feature at least once a week on the menu.
Jowar flour is used to make a flatbread called bhakri and is enjoyed with Ennegayi (click here and here for the recipe). After Ragi Idli and Sabudana Idli, we were excited to make this soft and porous Jowar Idli. You can serve it with any chutney / Sambhar / Molagapudi. Another two unique and healthy idlis you might like is this Red Rice Idli or this No Rice-High Protein Moong Idli
Other millet recipes you may like on the blog:
Other Idli varieties you may like
This 2-ingredient Idli is one of the easiest idli that you can make. Of course, it has a darker colour and rustic mouth feel than the usual Rice based Rice, But trust me, it is the easiest and most delish Idlis you have ever made.
Tips and tricks to make soft and porous Jowar Idli
- Wash the rava several times to remove any grit / dust / grime accumulated during the rava making process
- If you don’t have access to store bought Jowar rava, gently pulse clean, sun-dried Whole Jowar grains into rava consistency. Sieve and repeat the process till you get semolina texture. Store this homemade rava in a cool place
- Mix the ground batter vigourosly with clean hands before fermentation - this is a sure shot to ferment perfectly
- If living in a very cold place, place the ground batter in an Instant Pot with yogurt mode on for few hours.
- If the ground rava is too coarse, grind the batter (urad dal + rava) to smooth consistency
- Once the Idlis are steamed, rest for 5 mins before un moulding. That way the Idlis come out without sticking to the Idi mould
Prep time - 10 mins, Soak + Grind + Fermentation time - 15 hours ; Cook time - 12 mins / batch
Makes - Approximate 20 - 25 idlis ; Cuisine - South Indian ; Course - Breakfast / Light Dinner
What you need to make Jowar Idli
- 1 cup Split Black Lentils (Urad Dall, whole, deskinned)
- 3 cups Sorghum Meal (Jowar Rava)
- 1.25 teaspoon salt
PIN FOR LATER
How to make Jowar Idli
- Wash the dals and rava separately and soak for 4-6 hours
- If the humidity is too hot, a soak of just 4 hours is enough.
- After 6 hours, Blend the urad dal first into a smooth batter (butter soft)
- Add the soaked and drained Jowar Rava and grind for just 5-6 minutes.
- The Rawa needs to be a slightly coarse texture and not 100% smooth.
- Add the batter mix to a large bowl and add salt.
- Mix well with clean, washed hands for 5-6 minutes (this helps fermentation)
- Cover and ferment overnight (or at least for 8-10 hours)
- Next morning, mix the batter gently and steam ladlefuls in idli moulds in a steamer
- Steam for 10-12 minutes or till a toothpick comes clean
- Rest for 5 mins, gently unmould and serve this is Chutney and Sambhar
- We served with Chettinad Kara Chutney here
This goes to Sshhh Secretly Cooking Challenge where Renu asked us to share protein rich breakfast recipes. My partner for this Radha gave me Urad Dal and Jowar Rava to make this. Radha brought these delicious tacos with the ingredients - Vegannaise and quinoa flour that I gave her
Jowar Idli | Sorghum Idli ~ How to make Jonna Idly
Equipment
- Steamer
- Idli Stand
- Wet Grinder
Ingredients
- 1 cup Black Lentils Urad Dal, whole, deskinned
- 3 cups Sorghum Jowar Rava
- 1 teaspoon salt
Instructions
- Wash the dals and rava separately and soak for 4-6 hours
- If the humidity is too hot, a soak of just 4 hours is enough.
- After 6 hours, Blend the urad dal first into a smooth batter (butter soft)
- Add the soaked and drained Jowar Rava and grind for just 5-6 minutes.
- The rawa needs to be a slightly coarse texture and not 100% smooth.
- Add the batter mix to a large bowl and add salt.
- Mix well with clean, washed hands for 5-6 minutes (this helps fermentation)
- Cover and ferment overnight (or at least for 8-10 hours)
- Next morning, mix the batter gently and steam ladlefuls in idli moulds in a steamer
- Steam for 10-12 minutes or till a toothpick comes clean
- Rest for 5 mins, gently unmould and serve this is Chutney and Sambhar
- We served with Chettinad Kara Chutney here
Notes
Tips and tricks to make soft and porous Jowar Idli
- Wash the rava several times to remove any grit / dust / grime accumulated during the rava making process
- If you don’t have access to store bought Jowar rava, gently pulse clean, sun-dried Whole Jowar grains into rava consistency. Sieve and repeat the process till you get semolina texture. Store this homemade rava in a cool place
- Mix the ground batter vigourosly with clean hands before fermentation – this is a sure shot to ferment perfectly
- If living in a very cold place, place the ground batter in an Instant Pot with yogurt mode on for few hours.
- If the ground rava is too coarse, grind the batter (urad dal + rava) to smooth consistency
- Once the Idlis are steamed, rest for 5 mins before un moulding. That way the Idlis come out without sticking to the Idi mould
Shobha says
Nice and soft jowar idlis. I have never made or tasted this version with jowar. Perfect take on protein rich breakfast. Idlis are as such very healthy option for breakfast. Jowar makes them more healthier.
Kalyani says
absolutely. Thank you, Shobha
Preeti Shridhar says
I love making Jowar bhakris but Jowar idli is new to me. It sounds delicious. Would love to try it soon.
Kalyani says
thank you, Preethi. do try it when possible
Mayuri Patel says
A rustic, wholesome and nutritious idli. I try making idli with different grains but haven't tried with sorghum. If I don't get sorghum rava, can I soak whole sorghum?
Kalyani says
yes Mayuri. you can use whple jowar and proceed accordingly, but the texture would vary a bit, try to grind the whole jowar to a rava and not smooth consistency. Or as mentioned, pulse the whole jowar into rava like grits, sieve and use in the recipe (it's mentioned under tips and tricks section in the recipe)
Narmadha T says
Jowar idli looks so soft, spongy, and delicious. A healthy alternative to regular idli. I too make the same way with different millets and we can make crispy dosa with the same batter.
Kalyani says
agree narmadha, this is such a great way to introduce millets
Priya Iyer says
I'm on a mission to include more millets in my family's daily diet, and these jowar idlis look right up my alley. They look so spongy-soft and delicious!
Kalyani says
awww..thanks! do try...
Seema Doraiswamy Sriram says
Idlies begin our day. These are the simplest and healthiest breakfasts ever. The sorghum idly comes our perfectly.
Kalyani says
thank you, Seema. yes they are very simple. do try them
Renu says
Healthy Idlis, I make this whole Jowar seeds, never tried with rawa, as we do not get it, but will bookmark this recipe, so that I can try. The idlis look soft and a great idea for picnics and lunchbox
Kalyani says
thanks Renu- have shared tips in the recipe where you can make homemade rava with joar and proceed as per recipe. Hope this helps...
Jayashree. T.Rao says
I use jowar flour regularly to make bjhakris. Now, I can try these idlis, a good way to include millets for my family.
Kalyani says
great to know that, Jayashree .. do try
Rafeeda - The Big Sweet Tooth says
When you say just two ingredients, it indeed is! Love the way the idli looks with those specks and they do look really soft too...
Kalyani says
absolutely Rafeeda! 2 ingredients only 🙂 and is sure soft too!
Preethi says
Jowar idli Is so nutritious and wholesome . Delicious breakfast anytime . It is so easy to make at home. Interesting tips and tricks Kalyani.
Kalyani says
Thank you, Preethi. it sure is wholesome
Anu says
I have tried combination of rice and other millets in my idli, but never tried with millets alone. Next time I am going to make this variety.
Kalyani says
thank you, Anu. do try
Vasusvegkitchen says
Jowar idli's with chutney looks very tasty, my mom prepare these idli's regularly. I always like to replace idli rava, surely jowar rava is best option to try..
Kalyani says
thank you, Aruna. yes jowar rava is a great replacement
Priya vj says
Never tasted idlis made from jowar. I liked the tip on how to make jowar rava at home . Seems to be a more hygienic option. The texture of jowar idlis speaks for its fluffiness and softness .
Kalyani says
Thank you Priya, do try it. very soft and delicious...
Sasmita Sahoo says
simplest and healthiest breakfasts !!!!
The sorghum idly comes out perfectly..........
Kalyani says
it sure does, thanks !
Radha says
This is a very healthy idli and using jowar instead of rice is a great idea. I would love to wake up to this every morning.
Kalyani says
awww.. we too have fallen in love with this Idli Radha. wish I could send you some