BM #112 Week 2 Day 1 - 

This week I plan to showcase some more Andhra Dishes to continue the A-Z series. So far in the series I have posted the following..



Coming to Jonna Pindi Idli, I have made Jowar Dosas before but when I saw the use of jowar flour in Suma's space, I tried it immediately and thanks to her I have an easier version of making idlis and even dosas with the same batter.

Recipe Source here
Ingredients - 

Jowar Flour 3/4 cup
Urad Dal 1/2 cup
Idli Rava 3/4 cup
Fenugreek Seeds 1/4 tsp
Salt as needed


Method Of Preparation -

Wash and Soak Urad Dal and Fenugreek in a bowl for 2-3 hours. Cover and set aside.


Wash and soak Idli Rava in a different bowl for 2-3 hrs. Cover and set aside.

Grind urad dal adding jowar flour and water as needed to make a smooth batter. Don’t make the batter too runny.
Drain the idli rava and Add it to the batter along with salt.

Cover and set aside in a warm place for fermentation. 

Pour the batter into the idli plates as needed and steam for 15 minutes on medium heat. 

Carefully unmould the idlis and serve it with chutney, podi and/or sambar.

BMLogo




Preparation Time plus Fermentation time for Batter 8-10 hrs + 15 minutes
Makes 28-30 Idlis

5 comments

  1. Idli looks so spongy and porous , With Jowar flour this looks amazing!!

     
  2. rajani Says:
  3. This looks like a healthier version of the regular rice idli but without compromising on the softness or sponginess.

     
  4. Srivalli Says:
  5. Wow those idlis surely look so good and spongy. I had this planned as well but went for another choice for J..its also good to have a good millet idli recipe handy..:)

     
  6. Unknown Says:
  7. Wow Harini, lovely looking idlies. Millet idli's taste so good.

     
  8. Healthy idli ..it looks so soft and spongy

     
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