Sunday, 19 September 2010

Sorgham /Jowar / Jonna Idly

As many of you know that idlies are integral part of South Indian cuisine and Rice is the main ingredient to prepare this. Most of us use the polished rice which has got no / less fibre in it. Not only that, rice has a tendency to increase the blood sugar levels very quickly which is not so good for diabetes. I thought to give a go using protein and fibre rich jowar instead of rice.

Benefits of Jowar:

Though the caloric value of rice is almost same as jowar, compared to rice, jowar is richer in protein. Jowar is enveloped with covering of bran that is rich in B complex vitamins, cellulose and a large quantity of Phytates. The excess of phytates interfere with the absorption of calcium and iron from other foods.

You can find more details here.

Jonna Idly


Jowar – 3 cups
Urad daal / Black gram – 1 cup
Fenugreek seeds – 1 tsp
Boiled Rice - Handfull (Optional)
Rice Rava - 1/2 cup


Soak jowar separately and urad daal + Fenugreek seeds + Boiled rice separately for atleast 6 hours.
Grind the Urad daal mixture into fine paste and jowar bit coarsely.
Add salt and combine both the batters and allow to ferment for at least 8 hours.
When it is fully fermented , scoop the batter into idli moulds and steam for 15 – 20 minutes.

Jowar idly ready to melt with hint of ghee

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