This is the post after a long break as I had been busy taking
care of my 1 ½ yrs old kid. You can
expect steady posts from my blog henceforth. During these days I had been in Hyderabad
for about 7 months. Now I am in Bangalore for the past 6 months. These stays
has given me an opportunity to taste many different Andhra and Karnataka
recipes – thanks to my neighbours. I also visited many restaurants in both the
cities for which I have to thank my husband. I will create a series of blogs
about these recipes I enjoy during these days.
Jowar is the Indian name for sorghum, a cereal grain native to
Africa. Also known as white millet, Jowar
is a gluten-free, high-protein, cholesterol-free source of a variety of
essential nutrients. I cup of jowar contains 12 grms of dietary
fiber, 8.45 milligrams iron, 551 milligrams of phosphorus and thiamine.
Ingredients:
Jowar
|
3 Cups
|
Idli Rice / Raw Rice
|
1 Cup
|
Urad Dal
|
1 Cup
|
Salt
|
To Taste
|
Procedure:
1. Wash the Jowar
thoroughly and soak for 8 hrs.
2. Wash the rice and
urad dal, soak them separately for 3
hrs.
3. Grind the
Jowar and rice into a fine thick paste.
4. Grind the urad dal
till it is smooth and fluffy.
5. Mix both pastes
together with salt. Add a little water if necessary.
6. Cover the batter
and keep it aside for 8 hrs for fermentation. After fermentation , the batter
is ready for Idly and Dosa.
7. Grease the idli
plates with oil and pour a laddle full of Jowar Idli batter and steam cook for 10-12 mins.
8. Remove from the
flame and allow it to cool down or apply water to the rear side of the plates.
9. Use spoon to scoop
out the idly from the plate.
Serve with spicy chutney. Tomato Kothsu is a good combination for this idli.