Jowar know as sorghum is an ancient millet,now growing familiar. It is a high protein
nutritious grain,(do check for it’s benefits). Recommended mostly for diabetic patients
due to its glycemic index levels.This millet can be used in making rotis,kanji,iddli,sweets
and many more dishes.
This is the first time I tried this millet in making iddli .The iddlis were soft.( I couldn’t
take photos of the iddli )but, I have posted iddli like uthapam ) Well,the recipe is the
same for both so go ahead try,and post in your comments.
1 cup urad dal(ulundhu)
3 cups jowar rawa
1 tsp salt.
Wash and soak the urad dal for 3-4 hours and grind to a fine paste.
Before starting to grind the urad dal,soak the jowar rawa in water .
Now wash and strain off the water from the rawa,and add to the ground urad dal
Add salt,mix well and allow to ferment overnight.
Next day mix the batter well,pour into iddli moulds and steam for 10 minutes or until
FOR UTHAPAM/ DOSA
Use the same batter for Dosa .I added 1 egg,onions,green chillies,carrot,ginger garlic
paste,curry leaves and poured into tiny pancake moulds.
Served with capsicum ‘n’tomato chutney.
Note: The batter is slightly grainy,so to prevent breaks,I added egg to make dosas/uthapam.