Sorghum Idli is a healthy alternative for regular idli. Sorghum is a gluten-free millet. This millet helps in weight loss since its high in fiber content. As we all know fiber helps in regular bowel movements by flushing toxins out of our body. sorghum idli is a great alternative for rice idli.
The roti made from this millet is one of the most staple food in Telangana state. While growing up jowar roti was a must in our daily menu. I try to make jowar roti at least 2 times a week for dinner. Will post a recipe soon for jowar roti.
Idli is one of the popular breakfast in south India. It’s a healthy and perfect meal to start a day.
Sorghum rava is a great substitute for idly rice. This recipe is perfect for weight loss, and for diabetes.
This recipe can be made with sorghum rava or whole grain sorghum.
I will show you three versions for making jowar idlis. There is a lot of difference in texture in these three versions. Traditional idlis with idli rava have a grainy texture which I love.
- In the first version, I used the store brought sorghum idli rava and urad dal just like traditional idlis procedure. I liked the texture and this works best if you’re looking for a gluten-free and diabetic friendly recipe.
- In the second version, I used whole grain sorghum and urad dal. Soaked them separately and made batter. I didn’t like the texture, idlis were like steamed dough. Maybe I ground whole sorghum for too long. I will give another shot in the future and update it.
- In the last version, I used equal amounts of whole sorghum, urad dal, idli rava, or cream of rice. This one has the exact texture has a traditional recipe. If you’re trying to avoid rice then this version is not for you.
Taste: You won’t notice any difference in taste.
HOW TO MAKE SORGHUM IDLI:
WITH SORGHUM RAVA: VERSION 1
1 Wash urad dal for 2-3 times and soak urad dal ( 1/2 cup ) in enough warm water for 4-8 hours.and sorghum idli rava ( 1 cup) in enough warm water for 30 minutes to 1 hour.
2 Before adding it to a blender, drain the water completely. Blend urad dal into a smooth paste adding little water in between ( Used 1/2 cup water).
3 When the paste is smooth and frothy remove it into the liner or any stackable pot.
4 Add sorghum rava into the paste by squeezing out excess water from rava, water ( Used 1 cup), and mix with hands in a circular motion until there are no lumps of rava and everything blended well.
5 The heat generated with hands aids the fermentation process. Also, do this step for at least 1 -2 min.
WITH WHOLE SORGHUM MILLET: VERSION 2
1 Wash urad dal and sorghum separately for 2-3 times and soak urad dal and sorghum in enough warm water for 4-8 hours.
2 Before adding it to a blender or wet grinder, drain the water completely. Blend sorghum into a paste adding little water in between ( Used 1 1/4 cup water). Grind the batter until thick and fluffy. You get a slightly coarse batter than urad dal batter. The texture resembles sugar-fine grain. Transfer the batter to a bowl.
The batter should be fluffy otherwise batter won’t rise.
3 In the same blender or wet grinder add urad dal and grind until a smooth paste. The batter should be smooth and frothy. Transfer the batter to the same container which contains sorghum batter.
4 Combine both batters in a container or instant pot liner and mix it in circular motions for a minute.
WITH IDLI RAVA OR CREAM OF RICE: VERSION 3
1 Add urad dal(1/2 cup) and sorghum (1/2 cup) in the same bowl and rinse for 2-3 times and soak them in enough warm water for 4-8 hours.
2 Wash and soak idli rava (1/2 cup) or cream of rice in a bowl for 4-8 hours.
3 In the same blender or wet grinder add urad dal, sorghum mixture and grind until a smooth paste. The batter should be smooth and frothy. Transfer the batter to a container.
4 With the soaked idli rava, squeeze water from the rava by putting in a fist. Make balls of squeezed rava and put them in the bowl of ground urad dal.
5 Mix them with hands in a circular motion until there are no lumps of rava and everything blended well.
6 The heat generated with hands aids the fermentation process. Also, do this step for at least 1 -2 min.
1 Pour the batter in the liner or in a separate container and close it partially with an instant pot lid or any other glass lid works fine.
2 Close the lid and set the instant pot on YOGURT mode, on NORMAL for 8 hours.
3 If the batter is not raised even after 8 hours, it can be left for a few more hours but not more than 12 hours.
HOW TO MAKE AN IDLY:
1 Take the batter in a bowl and add salt, mix it very lightly.
2 I took 2 cups of batter and salt (1/4 tsp) which makes 2 plates of idlis on a medium-sized plate.
3 Grease the idly stand with oil or ghee.
4 Pour the batter into the greased stands. Place the idli stand in the instant pot filled with water.
5 Close the lid and keep it on venting mode.
6 Set the instant pot on STEAM mode on high, as the timer doesn’t work on steam mode venting.
7 Set the external timer for 12 min.
8 After Cooking the idli for 12 minutes, hit CANCEL. Leave them to cool down for 5-10 min.