October 29, 2013

Jowar / Sorghum / White Millet / Cholam Idli | Jowar Recipes

     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.
3 Cups
Idli Rice / Raw Rice
1 Cup
Urad Dal
1 Cup
 To Taste

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.

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