Instant Jowar Idli without Rice | Healthy Breakfast Recipe
Instant Jowar Idli – healthy and nutritious idli made with jowar flour and semolina. A great alternative to rice idli, these jowar idli are soft and fluffy and can be enjoyed with chutney.
Jowar is commonly called by various names across India - jwaarie, jowar, jola, or jondhalaa and is used to make bhakri, jowar roti, or jolada rotti. Its English name Sorghum.
Packed with vitamins, minerals, and micronutrients. Its high nutrient composition makes Jowar a desirable grain when it comes to good health.
Health Benefits of Jowar:
Rich in Fiber
Controls blood sugar levels
High in Protein
Full of Iron
Good for bone health
Helps in weight loss
Recipe for Jowar Idli:
1 cup Jowar flour
1 cup suji (semolina)
1 cup low-fat curd
2 cups water
Salt to taste
1 tsp Oil
¼ tsp mustard seeds
¼ tsp cumin seeds
3-4 nos curry leaves
5 g coriander leaves
10 g grated carrot
Little grated ginger
1 tsp Eno
How to make Instant Jowar Idli?
In a large bowl combine jowar flour, semolina, curd, salt, and water
Mix it well and rest the batter for 15-30 minutes
Heat a small pan and heat oil. Add mustard seeds, cumin seeds, curry leaves, and let them pop.
Now add finely chopped coriander leaves, finely chopped carrots, and grated ginger. Fry for a minute and turn off the stove
After 15-30 minutes, add this tempering to the batter. Mix it well.
Check for the batter consistency and add some water if needed. The batter should be similar to idli batter. Slightly thick, but pourable.
Add eno and one teaspoon of water on top of the eno to activate it. Mix it.
Grease idli plates with oil/ghee/cooking spray
Immediately pour a ladle full of batter into idli molds and steam them.
If using idli steamer– steam them on high for 10 – 11 minutes. Remove once the pressure releases naturally
To check if the idli is done, if you stick a knife into the idli it should come out clean. After you remove the idli mold from the steamer, let rest for 2-3 minutes before removing the idli.
Serve the Jowar Idli made with tomato/green chutney or sambar.
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