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Jonna Rawa Idli | Jowar Idli

Jonna rawa idli (jowar idli) is a healthy alternate to regular rice idli. Make with jowar - it's packed with fiber and protein. Perfect Indian breakfast.
Author: Pavani
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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


For Jonna Rawa Idli:

  • cups Jonna Rawa (Jowar/ Sorghum rawa)
  • ½ cup Urad dal
  • To taste Salt


To make Jonna Rawa Idli:

  • Soak jonna/ jowar rawa 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 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 12~15 minutes. Serve hot with chutney of choice. 


  • If you only get whole jowar or sorghum, then grind them in a high power blender to make the rawa.


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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