Jowar Rava Idli

Name: Jowar Rava Idli
Prep time: 20 min
Cook time: 20 min
Total time: 8 h 40 min
Yield: 5 servings
Cuisine: South India
Ingredients: 3 cups jowar idli rava (fine sorghum grits); 1 cup urad dal (black gram dal) (soaked overnight); water (as required; printed as 'Wat as required'); salt (to taste; used in the method, not in the list)

Jowar (sorghum)TraditionalSouth IndiaBreakfastRavaVegetarian

Soak overnight · Prep 20 min · Cook 20 min · Serves 5

Make

Ingredients

jowar idli rava (fine sorghum grits) — 3 cups
urad dal (black gram dal) — 1 cup (soaked overnight)
water (as required; printed as 'Wat as required')
salt (to taste; used in the method, not in the list)

Method

Soak the urad dal overnight, then drain it and grind it with water to a smooth batter.
Rinse the jowar rava, drain it and stir it into the dal batter. Season with salt.
Cover the bowl and leave the batter to ferment for 6 to 7 hours.
Grease stainless steel idli moulds, fill them with batter and steam for 15 to 20 minutes.
Serve hot with chutney.

Tips

General practice: drain the rinsed rava well before it goes in, so the batter stays thick enough to drop from a spoon rather than pour.

Adapted from FSSAI, Shree Anna (Millets) Recipes, PDF p. 139 (printed p. 125), written in our own words.