Sorghum (Jowar) Idli Batter Recipe

Ingredients:

• 1 cup Sorghum (Jowar) flour or whole sorghum grains
• 1/4 cup Urad dal (split black gram)
• 1/2 tsp Fenugreek seeds (optional, for better fermentation)
• Salt to taste
• Water as needed

Instructions:

1. Soak Ingredients:

   • If using whole sorghum grains, rinse and soak them in water for 6-8 hours or overnight.
   • Soak urad dal along with fenugreek seeds (if using) in a separate bowl for 4-5 hours.

2. Grind the Batter:

   • After soaking, drain the water from the urad dal and grind it into a smooth, fluffy batter. Add water gradually as needed.
   • If using soaked sorghum grains, grind them separately to a smooth paste. If using sorghum flour, you can skip this step and directly mix it with the urad dal batter.

3. Combine and Ferment:

   • Mix the ground urad dal batter with the ground sorghum (or sorghum flour) in a large bowl. Add salt and enough water to achieve an idli batter consistency, which should be thick yet pourable.
   • Cover the bowl with a lid and let it ferment in a warm place for 8-10 hours or overnight. The batter should rise and become slightly bubbly.

4. Prepare the Idlis:

   • Once the batter has fermented, stir it gently to release any trapped air. Grease idli molds with a little oil.
   • Pour the batter into the molds, filling them halfway.
   • Steam the idlis in an idli cooker or steamer for about 12-15 minutes until they are cooked through and firm to the touch.

5. Serve:

   • Remove the idlis from the molds and serve hot with sambar, coconut chutney, or any other accompaniment of your choice.

Tips:

• If the batter doesn’t ferment well, you can add a pinch of baking soda to the batter before steaming.
• You can also add grated vegetables to the batter for a healthier twist.

Enjoy your nutritious Sorghum Idli, a gluten-free and fiber-rich alternative to traditional rice idlis!