Why you’ll love these:

If the regular ones make you sluggish or you’re avoiding gluten, Soft And Healthy Jowar Idlis (sorghum) idles are your new best friends. They are just as pillow, but filled with fiber, protein and a nutty bite. And they’re gluten-free and diabetes-friendly, to boot. Win-win!

🧾 What You’ll Need (Makes 12-14 idles)

  • Jowar flour (sorghum): 1 cup (Fresh is the best!)
  • Urad dal: ½ cup
  • Fenugreek seeds (methi): ½ teaspoon (secret for softness)
  • Salt: To taste
  • Eno fruit salt OR baking soda: ½ tsp (optional, but a good addition to get more fluff)
  • Oil/ghee: For greasing
  • Water: As needed

👩‍🍳 Let’s Get Cooking!

Step 1: Prep & Soak

  1. Similarly wash urad dal and fenugreek seeds together and wash them until the water runs clear.

  2. Soak in enough water (take a minimum of 3 cups of water) for 4-5 hours. (They’ll plump up nicely!)

Step 2: Blend & Mix

  1. Drain the dal mix, then whiz into a smooth, aerated paste with a little water. (Pro tip: Pulse the grind here for fluffier batter!)

  2. Combine the paste with jowar flour in a wide bowl.

  3. Slowly add water – you want it to be like pancake batter (not too watery).

Step 3: Ferment Like a Pro

  1. Cover the bowl and let it rest overnight (8-10 hrs) in a warm spot. (Cold climate? Tuck it in your turned-off oven with the light on!)

  2. Done right: Batter doubles, smells slightly sour, and gets bubbly.

  3. Gently stir in salt before cooking.

Step 4: Steam to Perfection

  1. Grease idli molds well.

  2. Optional fluff boost: Mix Eno/baking soda into the batter just before pouring.

  3. Fill molds ¾ full, steam 12-15 mins in a covered pot/steamer.

  4. Test: A toothpick should come out clean.

Step 5: Serve & Shine!

Let idlis cool 2 mins, then scoop them out. Serve warm with:

  • Classic coconut chutney

  • Zesty tomato-onion chutney

  • Hot sambar

  • A dollop of ghee + idli podi (spice powder)

💡 Why This Recipe Works

  • No gluten, all goodness: Safe for sensitivities, rich in iron and fiber.

  • Digestion-friendly: Jowar keeps you full without bloating.

  • Freezer hack: Leftover batter? Freeze for 1 week! Cooked idlis? Refrigerate 2 days (re-steam to refresh).

  • Fluff guarantee: Fenugreek + fermentation = cloud-like texture. Eno’s just insurance 😉

“Jowar idli isn’t just ‘healthy’—it’s the breakfast upgrade you actually crave. Light, nourishing, and 100% South Indian soul food.”

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