Jowar Idli Recipe | Jonna Idli without Rice

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.

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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

You might also like

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

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Recipe Card

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

Cook ModePrevent 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

1x2x3x

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

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