Enjoy a healthy and delicious Jowar Idli with a quick Tiffin Sambar – a protein-rich and gluten-free breakfast option!
Delicious and Nutritious Sorghum Millet Idli with a Flavorful Tiffin Sambar
Jowar, also known as Sorghum, is a nutritious grain that is commonly used in Indian cuisine. In this recipe, Jowar is used to make delicious and healthy idlis that are perfect for breakfast or as a snack. The idlis are made with a mix of Jowar and Urad Dal, and are flavored with onions, green chilies, curry leaves, and tomatoes.
To accompany the idlis, a homemade Sambar is prepared with a mix of spices and vegetables like onions, tomatoes, and tamarind paste. This traditional South Indian dish is a flavorful and comforting addition to the meal. The Sambar is topped off with a tempering of mustard seeds, dried red chilies, and hing, which adds a burst of flavor to the dish.
Wholesome and Delicious: Elevate Your Breakfast Game with Jowar Idli and Tiffin Sambar!
Namaste welcome to K’s kitchen today’s video as a subscriber request we’re going to make healthy joar IDI here I have 34 cup of whole Ur Dal we’ll take it in a bowl and I have here two cups of this Jer whole Jer grains we’ll run these J grains in the dry grinded to make it into a coarse semolina that is raava.
Consistency see the consistency like a raav that is semolina consistency slightly coarse now take this Jaa Raa in a bowl We’ll Wash the Jaa raava and the UR Dal and bring it back I have washed the UR Dal and added uh sufficient fresh water to it and we’ll allow it to soak now for the jaar Raa to wash it add plenty of.
Water and allow it to stand for about 5 minutes then carefully drain out the water this way you will not loose out on any rava while washing it now again add fresh water about half an inch above the rava and we’ll allow both the raava and the DAL to soak for 4.
Hours now we ready to grind the batter so drain out the UR I’m using my wet grinder you can grind it in your mixi also if you don’t have a wet grinder add a little water and grind it till the back batter is light and fluffy see the UR will ground to a lovely soft fluffy consistency now.
Squeeze out this soaked J R and add it to the ground Ur batter now just run the grinder again for 2 minutes and we can switch it off our joar idly batter is ground and ready to the perfect consistency now add a teaspoon of salt and mix it thoroughly with your hands see that there is sufficient space.
Above the batter for it to rise cover it and keep it overnight to ferment see our batter has has fermented very well just give it a good mix here and pour it out into your greased idly plates now water is boiling in our idly steamer we’ll keep the idlies and steam.
Them for about 10 minutes on a medium flame Side by side we’ll make a quick tiffen sambar for that in a pressure pan I have taken 1 tbspoon of oil to this I am adding one onion chopped stir fry the onions then I’m adding two green chilies which I have slit and a few Curry leaves also stir fry the onions till they become.
Translucent next add in one dry breed tomato chopped add some turmeric powder and salt to taste this is homemade sambar powder I’m adding 2 taspo next pour in about 2 cups of water adding one cube of this uh Hing cover this and pressure cooking for.
Two visil now since we are not adding any cooked doll here I’ve taken 2 tbspoon of this bachana roasted gram or Chutney Dal and we’ll blend it into a fine powder see this powder is fine Blended and ready to this just add about 1/4 cup of water and make it into a smooth paste without any.
Lumps keep it ready it is 10 minutes now the idlies are done well we can switch it off just sprinkle some water on the idlies allow it to cool just for half a minut minute then we can remove it see lovely soft spongy idlies see the pressure has released I opened the cooker for the sambar now.
Just whisk this well now I’m adding half a teaspoon of Tamarind paste to it if you don’t have tambarin paste you can add uh regular tambarin soak it in water and add mix it well again just allow it to boil for 2 to 3 minutes till the raw smell of The Tamarind goes.
Away see when it starts boiling again like this add this uh paste of this roasted gram which you powdered and mixed with water reduce the flame and keep on stirring while you add so that it doesn’t uh form lumps just wait till it comes to a boil once again and then we can switch it off our sambar is boiling well once again.
And it has reached the perfect color and consistency required for a tiffen sber so now we can switch this off for the tempering heat a spoon of oil add some mustard seeds one dry red chili and a pinch of myy seeds now pour this tempering on top of the.
Sambar and your awesome tasty tiffen s is now done and ready so enjoy this healthy Jo idlies with sambar or if you a person like me who loves to dunk your idlies in the sambar just go right ahead and enjoy this healthy breakfast J also known as soram or Jona in Telugu or cholam and Tamil is a very healthy.
Grain it is glutenfree high fiber good for reducing your uh blood sugar levels too so definitely try out this recipe share it with your family and friends and we’ll meet again with another interesting video from G’s kitchen thank you
