Sunday, May 21, 2017

Sorghum (Jowar) Satvik Idli

Sorghum (Jowar) Satvik Idli
Sorghum (Jowar) Satvik Idli

Ingredients to make 10-12 Idlis:

To make batter:

  1. Sorghum – 1 cup (150 gms)
  2. Sorghum rice – 1/4 cup (50 gms)
  3. Ladies finger chopped – 1 cup (150 gms)
  4. Fenugreek seeds - 1/2 teaspoon


To mix with batter:

  1. Sprouted Groundnut / Peanut - 3 table spoons
  2. Grated Carrot - 3 table spoons
  3. Chopped Cabbage - 3 table spoons
  4. Rock salt - as per taste 


Method:

  1. Soak Sorghum and Fenugreek seeds on the previous night (minimum 6 hours).
  2. Wash and drain the water in the next day morning. 
  3. Wet grind the soaked Sorghum and Fenugreek. 
  4. Meanwhile chop the Ladies finger into small pieces. 
  5. Grind Ladies finger using the mixer grinder jar without adding water.
  6. Then add this paste in the wet grinder so that it becomes a fine batter. If the batter is too thick, sprinkle some water.
  7. Transfer the batter to a separate bowl.
  8. Use a dry mixie jar and make Sorghum rice to a coarse powder.
  9. Add Sorghum rice powder with batter and mix it well. Keep it aside.
  10. Four hours later, add sprouted groundnuts / green gram, grated carrot, chopped cabbage and salt and mix thoroughly.  If required add little water to bring to a consistency suitable for making Idlis.
  11. Now the batter is ready. Use the Idli pot to steam Idlis.

Note:

  • I learnt this recipe in Nature Cure camp and customized it.
  • Sorghum rice is generally available in all organic stores. If it is not available in your area, you may use hand pounded rice.
  • Instead of Cabbage and Carrot, use Chayote (Chow Chow) or Indian beans (Broad beans) or any two types of vegetables of your choice.
  • You can also find Satvik Idli made with Ash gourd and rice here.
  • Similarly you can make Idli with Ragi and you can find its recipe here.

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