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.
This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.
Table of contents
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.
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.
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.
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.
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.
Serve hot with a generous drizzle of ghee along with chutney or sambar.
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.
Frequently Asked Questions
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 might also like
Here are a few more delicious millet recipes that you might like:
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
Jowar 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.
Mayuri Patel
Right now I'm into experimenting with different grains for idlis. This idli recipe is interesting. Hopefully will be able to try out.
Swath I Raj S
I think your blog has many healthy recipes
cookshideout
Thank you very much Swathi.
Sushma Pinjala
Nice and healthy idly Pavani. Will Jowar flour do the work?
cookshideout
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.
Suma Gandlur
Healthy idlis. I make these using jowar flour instead since it is readily available.
Rajani
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.
Srivalli Jetti
This is a fantastic recipe Pavani, love the pictures and the way the idlis have turned out.
Harini Rupanagudi
Lovely idlis Pavani. I have tried, jowar flour and whole jowar in idli making and they both turn out good.
Vaishnavi Yalamala
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
cookshideout
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.
Asha
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
cookshideout
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.