Jowar idli / Sorghum idli/ Jonna idli without rice

 INGREDIENTS

1 cup = 250ml Jowar / Sorghum / Cholam  1 1/ 2 cups You may use jowar rava, easier to grind White, round urad dal - 1/2 cup Methi seeds / Fenugreek seeds - 1/2 tsp Salt & Water - as needed

HOW TO MAKE JOWAR IDLI

1. Wash the jowar till you get clear water.
2. Soak in enough water for 5 hours.
3. Wash and soak urad dal and methi seeds for 2 hours.
4. First grind urad dal to a smooth, thick batter. Transfer to a big bowl.
5. Then grind soaked jowar to a smooth paste. Add to urad dal batter.
6. Mix well with hands. Cover and ferment the batter over night or 12 hours.
7. The next morning, add salt and mix the batter with a ladle.
8. Pour in a greased idli plate and steam in a pot for 10 minutes.
9. Remove and rest for a minute. Then scoop out and enjoy with chutney, sambar !

Note

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• If you are using mixie, use ice cold water for grinding the batter to avoid heating of mixie jar.
• Soak jowar and dal separately and grind them separately.
• If you want to soak and grind everything together, use 3:1 ratio of jowar and urad dal. i.e use 1.5 cups jowar and 1/2 cup urad dal. 
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