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Home » Millet Recipes » Instant Jowar Idli | Jowar Rava Idli

Instant Jowar Idli | Jowar Rava Idli

Published: Apr 10, 2021

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Instant Jowar Idli – healthy and nutritious idli made with jowar flour and semolina.

A great alternative to rice idli, these jowar idli are soft and fluffy and can be enjoyed with chutney.

jowar idli served in a green plate with peanut chutney and chutney podi

What is Jowar?

Jowar is a millet packed with many nutritional benefits. This ancient grain is getting lot of attention at this moment because people are trying to avoid plain flour.

The many benefits of Jowar flour are – its gluten free, rich in fiber, protein packed, controls blood sugars and many more.

Sorghum is the english name for jowar. It is also called jonna in telugu, jowar in hindi and cholam in tamil. 

If you are trying to incorporate millets in your diet, but not liking the taste of it this is the recipe to try. The idli has equal amounts of jowar and rava and it tastes just like rava idli but much healthier.

More Jowar recipes – Instant Jowar Dosa , Jowar Uttapam and Ragi Jowar Rotti

Ingredients:

picture of the ingredients needed to make instant jowar idli

How to make Instant Jowar Idli?

In a large bowl combine jowar flour, semolina, salt, curd and water. Mix it well and rest the batter for 30 minutes.

While the batter is resting do the tempering. Heat a small pan and heat oil. Add mustard seeds and let them pop. Now add chana dal and urad dal. Fry till dal turns light brown. Add cumin, ginger, finely chopped green chili and curry leaves. Fry for a minute and add a pinch of asafoetida and turn off the stove.

jowar, rava and yogurt mixed and set a side for 20 minutes. A tempering is made to be added to the jowar rava mixture.

After 30 minutes add this tempering to the jowar-rava mixture. Mix it well. Check for the batter consistency and add some water if needed. The batter should be similar to idli batter. Slightly thick, but pourable.  

Add eno and one teaspoon of water on top of the eno to activate it. Mix it. Grease your idli plates with oil/ghee/cooking spray.

After the eno is added, you will almost immediately see bubbles in the batter. Immediately pour a ladle full of batter in to idli molds and steam them.

temepring added to the jowar rava mixture and steamed for 10 minutes until done.

Steaming the Idli –

If using idli steamer– steam them on high for 10 – 11 minutes. Remove once the pressure releases naturally.

If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli stand and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 -11 minutes. Once the timer is done, turn off the instant pot and remove the idli after 5 minutes.

If using traditional pressure cooker- do not place the whistle and steam them for 10 minutes.

To check if the idli is done, if you stick a knife into the idli it should come out clean. After you remove the idli mold from the steamer, let rest for 2-3 minutes before removing the idli.

jowar idli dipped in peanut tomato chutney

Serving Suggestions:

Serve the Jowar Idli made with peanut tomato chutney.

STORING & REHEATING:

Ragi Idli stays fresh for 3 days in the refrigerator. To reheat the idli, place them in a microwave safe bowl. sprinkle litlle water on the top, close the lid and microwave for 2 -3 minutes

Can I skip yogurt?

No, yogurt is must as these idli are made instantly.

What can I replace Jowar with?

Ragi or oats.

Can I make the batter ahead of time?

No, these need to be made instantly.

jowar isli arranged in a plate served with chutney

More Millets Recipes –

Instant Ragi Idli

Millet Lemon Rice

Foxtail Millet Pulao

Ragi Jowar Rotti

If you tried this Instant Jowar Rava Idli, do share your feedback in the comment section below. For more recipes, follow me on  Facebook, Pinterest and Instagram.

jowar idli served in a green plate with peanut chutney and chutney podi

Instant Jowar Idli | Jowar Rava Idli

Instant Jowar Idli – healthy and nutritious idli made with jowar flour and semolina
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting time: 25 minutes
Servings: 13 idli
Author: Madhavi

Ingredients

  • 1 cup jowar flour (Sorgum/Jonna)
  • 1 cup rava ( semolina)
  • 1 cup plain yogurt (curd)
  • 1 cup water or as needed
  • 2 tbsp coriander leaves, finely chopped
  • 13 split cashew
  • 1 teaspoon eno

Tempering –

  • 3 teaspoon oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal (optional)
  • ½ teaspoon cumin seeds
  • 3 green chili, finely chopped adjust acc to your spice level
  • 1 inch ginger
  • 1 sprig curry leaves
  • 1 pinch asafoetida

Instructions

  • In a large bowl combine jowar flour, semolina, salt, curd and water. Mix it well and rest the batter for 20 – 25 minutes ( not more than that)
  • While the batter is resting do the tempering. Heat a small pan and heat oil. Add mustard seeds and let them pop. Now add chana dal and urad dal. Fry till dal turns light brown. Add cumin, ginger, finely chopped green chili and curry leaves. Fry for a minute and add a pinch of asafoetida and turn off the stove.
  • After 30 minutes add this tempering to the jowar-rava mixture. Mix it well. Check for the batter consistency and add some water if needed. The batter should be similar to idli batter. Slightly thick, but pourable.
  • Add eno and one teaspoon of water on top of the eno to activate it. Mix it. Grease your idli plates with oil/ghee/cooking spray.
  • After the eno is added, you will almost immediately see bubbles in the batter. Immediately pour a ladle full of batter in to idli molds and steam them.

Steaming the Idli –

  • If using idli steamer– steam them on high for 10 – 11 minutes. Remove once the pressure releases naturally.
  • If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli stand and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 -11 minutes. Once the timer is done, turn off the instant pot and remove the idli after 5 minutes.
  • If using traditional pressure cooker- do not place the whistle and steam them for 10 -11 minutes.

Notes

Do not soak the jowar idli mixture for more than 30 minutes.
If the batter becomes too thin add little jowar flour to adjust the consistency. 
Tastes best with peanut chutney and eat them soon after they are made. 
You can find the jowar flour in most Indian stores or online. 
 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!








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Reader Interactions

Comments

  1. VJ BODD

    May 24, 2022 at 6:15 pm

    can we make with Jowar ravva instead of semolina and jowar flour?

    Reply
    • Madhavi

      May 24, 2022 at 8:07 pm

      I have never tried with jowar rava, so not sure how it will turn out. Sorry!

      Reply
  2. Meenal

    June 28, 2021 at 8:58 am

    How do you make the peanut tomato chutney?

    Reply
    • Madhavi

      June 28, 2021 at 10:58 am

      Meenal, here is the link for peanut tomato chutney – https://www.madhuseverydayindian.com/peanut-tomato-chutney/

      Reply
  3. Amoolya

    May 04, 2021 at 10:54 pm

    The idlies were soft but dense. I added cooking soda instead. Was it because of that or did it have something to do with the curd not being sour. I bought a packet of jowar flour to make rotti but didn’t get them right. Was so happy to find this recipe so that I can use the flour. Would love to try it again if I get to know what to change in the recipe. Thank you.

    Reply
    • Madhavi

      May 05, 2021 at 8:27 am

      The idli turns dense when there is too much water. The batter should be slightly thick but pourable. I am thinking that could be the reason. Also for instant idli, I feel eno works best than baking soda.
      I am planning to share more jowar recipes in the near future, hope you can try those too. Thank you for sharing your feedback in such a positive way!

      Reply
  4. Sujatha

    April 12, 2021 at 4:11 am

    5 stars
    Healthy recipe very tasty

    Reply
    • Madhavi

      April 12, 2021 at 9:18 am

      Thank you

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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