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    Home » Breakfast » Idli and Dosa » Jowar Idli

    Jowar Idli Recipe | Jonna Idli without Rice

    Published: Sep 27, 2022 by Pavani · 35 Comments

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    Jowar Idli is a healthy alternative to regular rice idli. Instead of using rice or idli rava this recipe uses jowar aka jonna rava. The resulting idli are not only soft and fluffy but hearty and nutritious. Serve with chutney or sambar for a delicious breakfast.

    Jowar or sorghum is a whole grain millet. It is an excellent source of dietary fiber and is also gluten-free. Therefore a great grain to include in your daily diet.

    Yellow plate with stack of jowar idli and peanut chutney in the background

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Frequently Asked Questions
    • You might also like
    • Recipe Card

    About the Recipe

    Sorghum is a healthy and nutritious whole grain. It is gluten-free, rich in fiber and iron, full of protein and the list goes on. HealthifyMe has a great resource on the nutritional values of jowar (sorghum).

    Idli is one of the quintessential South Indian breakfast. It is a healthy and nutritious start to any day.

    But many of us are trying to avoid rice in daily diet due to health reasons. So this jowar idli recipe without rice is a great alternative. Also the best thing about this recipe is it needs just 2 main ingredients - jowar and idli rava.

    White plate with stack of idli

    Jowar grain is known as jonnalu in Telugu, sorghum in English and cholam in Tamil. Jowar flour aka jonna pindi in Telugu and sorghum or millet flour in English is used widely across India to make flatbreads.

    In this jonna idli recipe, jowar rava replaces the traditional idli rice or rava. This is available in most well stocked Indian grocery stores.

    This recipe for idli without rice is from a Telugu cooking show. I was initially skeptical and wasn't sure how the idlis would turn out. I was half expecting them to be hard as rocks. But they turned out soft and fluffy, I was very excited. These have become a staple in our home now.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make jonna idli:

    Jowar rava is coarsely ground whole sorghum grain. If you cannot find the rava version, then grind the whole sorghum grains into a coarse meal to use in the recipe.

    In the past few years, the Indian groceries are stocking up on not just whole millets but also the ground/ meal versions.

    Urad dal - you will need whole, skinned dal. These are widely available in Indian grocery stores and some well stocked groceries in US.

    You will also need idli molds to steam the idli in.

    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make Jowar Idli. This recipe needs some pre-planning. There is soaking, grinding and fermenting involved. So, plan accordingly.

    Start by soaking jowar rawa and urad dal separately for 4~6 hours.

    2 panel photo showing the soaking of urad dal and jonna rava.

    Once they are soft and tender, grind the lentils into a smooth batter. Add just enough water to get the blades moving and make a thick batter. Remove into a mixing bowl.

    Drain the rawa and add to the lentil batter. I use my hands to squeeze out all of the extra water. Mix the batter with your hands to combine the lentil and millets. Cover and set aside to ferment for about 8~12 hours.

    3 panel photo showing the soaked dal, ground to a fine paste.

    When the batter is ready, add salt and mix well.

    Pour the batter in idli molds and steam for 12~15 minutes. Turn off the heat and set aside for 5 minutes before taking them off of the molds.

    3 panel photo showing the mixing of ground dal and rava and fermented.

    Serve hot with a generous drizzle of ghee along with chutney or sambar.

    3 panel photo showing the steaming idli in molds.

    Expert Tips:

    • If you only get whole jowar or sorghum, then grind them in a high power blender to make the rava.
    • Replace sorghum/ jowar with other millets like bajra, ragi, pearl millet to make this recipe. Just make sure to use coarsely ground meal.
    • If the jowar meal you are using is too coarse, then grind it into a smoother texture before adding to the lentil batter.
    • If you have exceptionally cold house, then use an Instant Pot to ferment the batter. Use Yogurt mode for 10~12 hours. Make sure to cover with a glass lid instead of the IP lid.
    • Leftover fermented batter can be stored for up to 2 days in the fridge.
    • Any leftover idli can be stored for 3~4 days in the fridge. Reheat in the microwave before serving.
    • How do you know when the idli batter is ready?
    • Well fermented idli batter has the following characteristics:
    • * will have increased in volume.
    • * has lots of air bubbles.
    • * has a nice, tangy smell - almost like sourdough starter.
    • You can make either uthappam or ponganalu with leftover jonna rava idli batter.
    Hand holding half idli showing the inside texture

    Frequently Asked Questions

    How do you know when the idli batter is ready?

    Well fermented idli batter has the following characteristics:
    * will have increased in volume.
    * has lots of air bubbles.
    * has a nice, tangy smell - almost like sourdough starter.

    What can I make with leftover idli batter?

    You can make either uthappam or ponganalu with leftover jonna rava idli batter.

    You might also like

    Here are a few more delicious millet recipes that you might like:

    • Warm Brussel Sprout Salad with Millet
    • Bajre Ki Khichdi (Pearl Millet/ Sajjala Khichdi)
    • Ragi Sweet Dosa Recipe | Video Instructions
    • Fruit Kesari with Jowar Rava
    White plate with a stack of steamed rice cakes.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White plate with a stack of jowar idli.

    Jowar Idli

    Jonna rawa idli (jowar idli) is a healthy alternate to regular rice idli. Made with jowar - it's packed with fiber and protein. Perfect Indian breakfast.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 20 mins
    Soaking & Fermenting Time:: 16 hrs
    Total Time: 16 hrs 40 mins
    Course: Breakfast, condiments
    Cuisine: south indian
    Servings: 12 Idli

    Ingredients

    For Jonna Rawa Idli:

    • 1½ cups Jowar Rava (Jonna/ Sorghum rava)
    • ½ cup Urad dal
    • To taste Salt

    Instructions

    • Soak jonna/ jowar rava in just enough water for 4~6 hours. Soak urad dal separately for 4~6 hours.
    • 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 should increase in volume, become airy and 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 12~15 minutes. Serve hot with chutney of choice. 

    Video

    Notes

    • If you only get whole jowar or sorghum, then grind them in a high power blender to make the rava.
    • Replace sorghum/ jowar with other millets like bajra, ragi, pearl millet to make this recipe. Just make sure to use coarsely ground meal.
    • If the jowar meal you are using is too coarse, then grind it into a smoother texture before adding to the lentil batter.
    • If you have exceptionally cold house, then use an Instant Pot to ferment the batter. Use Yogurt mode for 10~12 hours. Make sure to cover with a glass lid instead of the IP lid.
    • Leftover fermented batter can be stored for up to 2 days in the fridge.
    • Any leftover idli can be stored for 3~4 days in the fridge. Reheat in the microwave before serving.
    • Here's how to know when the idli batter is ready: A well fermented idli batter has the following characteristics:
      • will have increased in volume.
      • has lots of air bubbles.
      • has a nice, tangy smell - almost like sourdough starter.
    • You can make either uthappam or ponganalu with leftover jonna rava idli batter.

    Nutrition

    Serving: 1Idli | Calories: 107kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 84mg | Fiber: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Mayuri Patel

      June 20, 2018 at 1:11 pm

      Right now I'm into experimenting with different grains for idlis. This idli recipe is interesting. Hopefully will be able to try out.

      Reply
    2. Swath I Raj S

      June 09, 2020 at 9:26 am

      5 stars
      I think your blog has many healthy recipes

      Reply
      • cookshideout

        June 09, 2020 at 3:08 pm

        Thank you very much Swathi.

        Reply
    3. Sushma Pinjala

      June 11, 2020 at 7:48 am

      5 stars
      Nice and healthy idly Pavani. Will Jowar flour do the work?

      Reply
      • cookshideout

        June 11, 2020 at 8:32 am

        Sushma, I didn't try this recipe with jowar flour. I think you can add the flour to ground urad dal and then let it ferment as usual. I will try it sometime and update the post accordingly.

        Reply
    4. Suma Gandlur

      June 11, 2020 at 5:55 pm

      5 stars
      Healthy idlis. I make these using jowar flour instead since it is readily available.

      Reply
    5. Rajani

      June 16, 2020 at 7:39 pm

      5 stars
      Healthy substitute for rice here Pavani, the idlis look soft and fluffy. I have started using the yogurt function in IP for dosa batter fermentation.

      Reply
    6. Srivalli Jetti

      June 29, 2020 at 11:06 am

      5 stars
      This is a fantastic recipe Pavani, love the pictures and the way the idlis have turned out.

      Reply
    7. Harini Rupanagudi

      July 03, 2020 at 7:36 pm

      5 stars
      Lovely idlis Pavani. I have tried, jowar flour and whole jowar in idli making and they both turn out good.

      Reply
    8. Vaishnavi Yalamala

      October 14, 2020 at 9:43 am

      5 stars
      Nice recipe....can u plz tell me if we can do this with jowar flour...I have lots of flour in my house...thanks in advance

      Reply
      • cookshideout

        October 14, 2020 at 5:36 pm

        Hi Vaishnavi, you can definitely use the jowar flour in this recipe. Soak & grind urad dal and add the jowar flour. Mix well and let it ferment. Hope this helps. Thank you.

        Reply
    9. Asha

      April 25, 2021 at 9:01 am

      5 stars
      I hv not soaked the readymade jowar rava and hv added to the urad dal batter....and the idli made with it is very dry and hard....can u please tell me how to fix it

      Reply
      • cookshideout

        April 25, 2021 at 9:21 am

        Hi Asha, was the batter fermented before making idli? If not, leave it out to ferment for 8~10 hours, this will give the raw a chance to get soft.
        If you already fermented the batter and the idli came out dry, then add a bit of sour yogurt to thin the batter and a pinch of ENO just before making idli.
        Let me know if you need any further help.

        Reply
    10. Janet

      October 09, 2022 at 11:35 pm

      Hi,
      Can I use the jowar flour if I cannot get Jowar grains?

      Reply
      • cookshideout

        October 11, 2022 at 10:48 am

        Hi Janet, you can use jowar flour to make this recipe but the texture of the idli will be slightly different. They might be softer. I will try with jowar flour and update the recipe soon.
        Regards,
        Pavani

        Reply
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