Jonnalu / Sorgham/ Jowar dosa

Jawar is grown and extensively used in Maharashtra, Karnataka, Madhya Pradesh, Andhra Pradesh, Gujarat, Uttar Pradesh and Tamilnadu in India. It is used for Roti or Bhakri.

Now a days it is a common problem that most of the middle aged people are suffering from diabeties. Most of them will be depending on the medicines instead of taking proper diet. The common thoughts are eating chapathi during nights might put a check for the diabetes. 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

jawar instead of rice.

You can find more benefits of Jowar here http://en.wikipedia.org/wiki/Jowar

Ingredients:

Jowar – 3 cups
Rice – 1 cup
Urad daal / Black gram – 1 cup
Fenugreek seeds – 1 tsp

Urad daal and Jawar

Method:

Soak jowar, rice and urad daal + Fenugreek seeds together for atleast 6 hours or even over night. Grind them into paste like the normal dosa batter. Add salt and allow the batter to ferment for at least 8 hours. When it is fully fermented , prepare dosa as normal. You can find more dosa recipes here.

Jawar dosa served with peanut chutney

Note: You can also avoid the rice completely and use 4 cups of Jowar instead of 3.

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

Ingredients:

Jowar – 3 cups

Urad daal / Black gram – 1 cup

Fenugreek seeds – 1 tsp

Boiled Rice - Handfull (Optional)
Rice Rava - 1/2 cup

Method:

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