Jowar-Rava Idly

A healthy breakfast is always a great start to the day, especially on weekends when there's a bit of extra time to enjoy with the family. 

Being South Indian, Idly, Dosa, Upma etc are often popular but trying these same dishes with healthier ingredients makes for some fun! 

Jowar flour (Sorghum flour) is typically used to make Jowar Roti and is highly nutritious, being rich in protein, fibre and gluten free. I tried using Jowar flour with Rava (semolina) for Idly - it came out delicious! 

Here it is, my version of JOWAR-RAVA IDLY:

Ingredients: 

1 cup Jowar flour, 1 cup Rava, 1/2 cup natural yogurt/curd, 1 tsp salt, 1 tsp eno or fruit salt, water. 

For spice tempering, a bit of oil, 1 tsp mustard seeds, 1 tsp channa daal, handful curry leaves, pinch of hing.

Make:

1. In a bowl, mix the jowar flour, rava and yogurt. Add salt and water to make a thick Idly batter. 

2. In a small pan, use a bit of oil and temper mustards seeds, channa daal, curry leaves and hing. Add this to the batter. Mix in well, add the eno/fruit salt and mix. 

3. Pour the batter into lightly greased Idly moulds and steam for about 20 minutes. Rest for 5 minutes after turning off heat. 

Serve hot with your favourite chutney or sides.