Recipe, south indian breakfast

Broken Jowar idli| Broken Sorghum idli | Cholam Idli | Idli without rice Gluten free

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No rice Jowar idli | Sorghum Idli – Gluten free idli

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Soft, gluten free, high fibre breakfast to start the day. Pairs well with sambar and chutney. This ” No rice Jowar idli | Sorghum Idli – Gluten free idli” is a great food for people suffering with diabetes or a weight watchers. 

Sorghum is not a easy grain to cook. It involves overnight soaking to cook it in full as a grain r grind it to paste to make a dosa. A easier variant of the Jowar is the Jowar daliya also known as broken Sorghum or Broken Jowar is semi cooked and broken and dried cutting the cooking time to 1/10th of the total time.

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Ingredients

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Jowar Dhaliya

Sorghum is not an easy grain to cook. It involves overnight soaking to cook it in full as a grain r grind it to paste to make a dosa. An easier variant of the Jowar is the Jowar daliya also known as broken Sorghum or Broken Jowar is semi cooked and broken and dried cutting the cooking time to 1/10th of the total time. 

More about Jowar and 10 best dishes to cook with Jowar here.

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Variations to the Jowar idli

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Substitute jowar with 50:50 of Jowar dhaliya and  idli rava.  Soak the rava in water for 20 minutes before grinding the batter. Add it to the well ground batter and mix well.

Substitute the 1/2 cup of jowar with par boiled rice to get the same effect. Do remember to coarsely grind the parboiled rice for the porus idli effect.

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The jowar dhaliya I used.

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The broken Jowar| sorghum | cholam is available in many supermarkets and online stores these days. The one I used is from

 

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Similar recipes

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Tips to make a perfect Jowar idli

[/cz_title][cz_title id=”cz_59547″]1. The secret to the best idli is the fluffy and light urad dhal when it is ground to paste. 

2. Idli has to be slightly coarse ground to get the porous texture. So grind the dhaliya to a coarse paste. As it is soaked it grinds too fast to a fine paste.

3. Do not retain the batter after the day it ferments, it gets sour very fast.

 

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Step by step video

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Recipe

Broken Jowar | Cholam | Jonnalu | Sorghum idli

Soft, light and gluten free idli

  • 1.5 Cup Broken Jowar
  • 1/2 Cup Urad dal
  • 1 tsp Fenugreek seeds
  • 1 tsp Salt or as per taste

  1. Soak the broken Jowar| Sorghum in water for 3-4 hours. It soaks fast as it is broken.

  2. Soak the urad dhal and the fenugreek seeds in water for 3-4 hours.

  3. Grind the urad dhal and fenugreek seeds into a soft airy batter adding little water at a time.

  4. Grind the soaked broken jowar into smooth paste.

  5. Add the urad dal batter to the jowar batter and mix well.

  6. Allow it to ferment for 5-6 hours. Sorgham gives a sour taste faster than rice so I ferment it for a shorter time.

  7. Steam them in a idli vessel and serve hot.

Breakfast
South Indian Cusine
broken sorghum idli, gluten free idli, idli without rice, Jowar idli, Sorghum idli, White cholam idli

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