Jonna rawa idli (jowar idli) is a healthy alternate to regular rice idli. Made with jowar – it’s packed with fiber and protein. Serve with easy 3 ingredient Coconut-Almond chutney.
Ingredients for Jonna Rawa Idli:
My theme for this week is quite interesting, it is ‘3-Ingredient Recipes‘. Today’s 3 ingredient recipe is a South Indian staple breakfast, Jonna Rawa Idli. This is a healthier and nutritious alternate to traditional idli recipe. Idli rawa is replaced with a whole grain jonna/ jowar rawa.
Valli sure knows how to get our brain cells to working. We had done 5-Ingredient recipes in one of the previous BMs, but this 3 ingredient theme sure took some thinking and some googling to finalize the 3 dishes.
Jonna Rawa Idli:
Recipe for this jowar idli is from Telugu cooking show and tried it when my husband was travelling. I was skeptical and wasn’t sure how the idlis would turn out. I was half expecting them to be hard as rocks. So when they turned out soft and fluffy, I was very excited.
Jonna/ jowar meal is the key ingredient for these idli. You can easily find it well stocked Indian groceries. But you can make it at home too by grinding whole jowar into a coarse meal.
Soaking & Fermentation:
Both the jowar rawa and urad dal need to be soaked for 4~6 hours. The batter needs to be fermented for at least 8~12 hours before making the idli. So plan accordingly.
3 Ingredient Coconut-Almond Chutney:
Serve these filling idli with a simple coconut-almond chutney. This is an extremely easy recipe to make. Remember to soak the almonds overnight and in the morning grind it along with fresh coconut and salt. That’s it, delicious chutney is ready to eat.
Jonna Rawa Idli (Jowar Idli) with Coconut-Almond Chutney
For Jonna Rawa Idli:
- 1 ~ 1½ cups Jonna Rawa (Jowar/ Sorghum rawa)
- ½ cup Urad dal
- To taste Salt
For Coconut-Almond Chutney:
- ½ cup Grated Coconut (fresh or frozen)
- 3 tbsp Almonds
- 1~2 Green Chilies
- To taste Salt
To make Jonna Rawa Idli:
- Soak jonna rawa in just enough water for 6~8 hours. Soak urad dal for 6~8 hours too.
- Grind the urad dal into a smooth batter using just enough water. Transfer to a mixing bowl. Drain jonna rawa/ jowar and add to urad dal. If the rawa seems too coarse, then grind it in the mixer for a few seconds, then mix with urad dal.
- Cover the bowl and set aside in a warm place to ferment for at least 8~10 hours. Mixture will get frothy when ready.
- Add salt to the mixture and mix well.
- Lightly grease the idli molds and distribute the batter evenly in the idli molds, steam for 15 ~16 minutes. Serve hot with chutney of choice.
To make Coconut-Almond Chutney:
- Soak almonds overnight. Drain and grind along with the other ingredients into a smooth paste.