8 June, 2017
SORGHUM/JOWAR SOOJI/JOLADA TARI IDLY
Yet another gluten free, diabetic friendly Idly recipe using the Sorghum millet semolina. I have used Sorghum sooji/Jowar/Jola tari/ with black gram lentil/Urad dal along with fenugreek seeds to make Idly. It turned out soft and had the same texture like rice idly and was too yummy. Earlier I had tried making Upma, rotti (thalipeeth) using sorghum semolina and it was a hit at my place, so thought of trying idly as well. Next recipe in the list is sorghum semolina halwa or sheera. Being one of the wonder millets, sorghum is a power house of nutrients, it is rich in vitamins and minerals, contains high level of calcium, magnesium, Iron, copper and has significant amount of dietary fiber. It is said that the bran layer of the sorghum grains contains important anti oxidants which helps in prevention of some types of cancer, it is good for the people with diabetes, Celiac disease (severe allergy to gluten), bone health, energy levels etc. I have served it with coconut chutney.
You may also like to check stuffed Idly , Idly with dill leaves , Idly-Sambar , avalakki Idly , ragi idly , vermicelli Idly , rave Idly(fermented) , maize flour Idly , Sabbakki/Sago Idly
Ingredients :
- Sorghum/Jowar/Jola semolina – 1&1/2 cup
- Urad dal/uddina bele – 3/4 cup
- Fenugreek seeds – 1/2 tbsp (adjust)
- Salt to taste
PROCEDURE :
- Soak urad dal/uddina bele for minimum 2 hours
- Drain all the water and grind into a smooth paste adding little water and salt
- Now add in sorghum semolina and grind for a while just to get everything mixed well
- Adjust the water to get right consistency of Idly batter
- Transfer to a container and keep it covered for 6 to 8 hours or overnight for fermenting
- Pour the batter in the Idly plates and steam it for 10 to 12 minutes
- Serve with any kind of chutney of your choice
