Sorghum (Jowar) flour Idli with Chow-chow chutney
Sorghum, also called Jowar in Hindi and Cholam in Tamil, is a gluten free and a high protein grain variety. It is low in cholesterol, and a good source of dietary fiber. It is rich in B vitamins like thiamine, riboflavin and a good source of trace minerals like iron and phosphorus.
I made these idlies with store bought sorghum flour and urad dal. The idlies turned out super soft. These idlies provided a welcome change from the routine of eating the traditional idlies.
I paired it with Chow-chow (chayote squash)-Cilantro chutney.
Ingredients for the Sorghum flour idlies
Urad dal- 1 cup
Sorghum flour- 2 cups
Methi seeds (fenugreek)- 2 tsps
Salt- to taste
Sesame oil- for greasing the moulds
Notes
Rinse the urad dal thoroughly, and keep it soaked in water for 4-6 hours. Keep the methi seeds immersed in a small cup of water separately.
Preparation of the batter
In a mixer, grind the urad dal and the methi seeds together to a fluffy batter. Transfer to a large container. Add 2 cups of sorghum flour to the urad dal batter. Add salt. Mix well with a ladle, to ensure there are no lumps. Keep covered in a warm place, preferably overnight, to facilitate fermentation.
If well fermented , the batter would have risen in volume, with tiny bubbles, appearing on the surface of the batter. Stir thoroughly to ensure even mixing of the batter.
The batter is ready for making idlis. If preparing idlis later, transfer the batter to the refrigerator.
Preparation of idlies
Grease the idli moulds with some sesame oil. Pour the batter in the greased moulds, and steam cook the idlis for 15-20 minutes.
Let the idlis cool down a bit, before attempting to remove from the moulds. This is to ensure that the idlies do not break.
Serve these yummy and healthy idlis with your choice of chutney or sambar.
Notes
1. Ensure that the batter is brought close to room temperature, before procceding to make idlies. This will give softer idlies.
Chow-chow(chayote squash)-cilantro chutney
Ingredients for the chutney
Chow-chow (chayote squash)- 1 cup (skin peeled and cubed)
Cilantro- 1 medium sized bunch (stalks removed and the leaves cleaned)
Tamarind- a small lime sized ball (1 tsp of the tamarind paste can be used as well)
Urad dal- 2 tsps
Dried red chilles- 2 to 3
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps
Preparation
In a kadai, heat 1 tsp of oil. Add in the dried red chillies, tamarind ball, asafoetida and 2 tsps of urad dal. Saute until the urad dal starts to brown. Transfer to a separate bowl.
To the kadai, add 2 tsps of oil. Tip in the cubed chow-chow pieces. If using tamarind paste, add it to the veggies. Add salt. Cook covered on a medium flame, until the chow-chow pieces become slightly soft. Turn off the stove. Add the cilantro leaves, and let them wilt for a couple of minutes in the heat of the pan.
Take all the fried ingredients in the mixer, and grind to a slightly coarse paste adding little water.
Transfer this ground paste to a serving bowl. Adjust the consistency, and add 1/2 a cup of water, if itb appears on the thicker side. Check for salt before serving.
Enjoy this chutney with idlis, dosas, pongal or upma.
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| Sorghum flour idlies with chow-chow chutney |
Sorghum, also called Jowar in Hindi and Cholam in Tamil, is a gluten free and a high protein grain variety. It is low in cholesterol, and a good source of dietary fiber. It is rich in B vitamins like thiamine, riboflavin and a good source of trace minerals like iron and phosphorus.
I made these idlies with store bought sorghum flour and urad dal. The idlies turned out super soft. These idlies provided a welcome change from the routine of eating the traditional idlies.
I paired it with Chow-chow (chayote squash)-Cilantro chutney.
Ingredients for the Sorghum flour idlies
Urad dal- 1 cup
Sorghum flour- 2 cups
Methi seeds (fenugreek)- 2 tsps
Salt- to taste
Sesame oil- for greasing the moulds
Notes
Rinse the urad dal thoroughly, and keep it soaked in water for 4-6 hours. Keep the methi seeds immersed in a small cup of water separately.
Preparation of the batter
In a mixer, grind the urad dal and the methi seeds together to a fluffy batter. Transfer to a large container. Add 2 cups of sorghum flour to the urad dal batter. Add salt. Mix well with a ladle, to ensure there are no lumps. Keep covered in a warm place, preferably overnight, to facilitate fermentation.
If well fermented , the batter would have risen in volume, with tiny bubbles, appearing on the surface of the batter. Stir thoroughly to ensure even mixing of the batter.
The batter is ready for making idlis. If preparing idlis later, transfer the batter to the refrigerator.
Preparation of idlies
Grease the idli moulds with some sesame oil. Pour the batter in the greased moulds, and steam cook the idlis for 15-20 minutes.
Let the idlis cool down a bit, before attempting to remove from the moulds. This is to ensure that the idlies do not break.
Serve these yummy and healthy idlis with your choice of chutney or sambar.
Notes
1. Ensure that the batter is brought close to room temperature, before procceding to make idlies. This will give softer idlies.
Chow-chow(chayote squash)-cilantro chutney
 |
| Chow-chow chutney |
Ingredients for the chutney
Chow-chow (chayote squash)- 1 cup (skin peeled and cubed)
Cilantro- 1 medium sized bunch (stalks removed and the leaves cleaned)
Tamarind- a small lime sized ball (1 tsp of the tamarind paste can be used as well)
Urad dal- 2 tsps
Dried red chilles- 2 to 3
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps
Preparation
In a kadai, heat 1 tsp of oil. Add in the dried red chillies, tamarind ball, asafoetida and 2 tsps of urad dal. Saute until the urad dal starts to brown. Transfer to a separate bowl.
To the kadai, add 2 tsps of oil. Tip in the cubed chow-chow pieces. If using tamarind paste, add it to the veggies. Add salt. Cook covered on a medium flame, until the chow-chow pieces become slightly soft. Turn off the stove. Add the cilantro leaves, and let them wilt for a couple of minutes in the heat of the pan.
Take all the fried ingredients in the mixer, and grind to a slightly coarse paste adding little water.
Transfer this ground paste to a serving bowl. Adjust the consistency, and add 1/2 a cup of water, if itb appears on the thicker side. Check for salt before serving.
Enjoy this chutney with idlis, dosas, pongal or upma.
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