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.
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.
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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.