JOWAR RAVA IDLI

Little grains / millets are now available easily in almost all markets.. Innovative cooking is what these grains need. Have tried making jowar rotis with jowar flour many at times and they turned out juss okkkk.. But decided to land up with usual dosa / adai with this grain but then went ahead and made them into idlies.. They turned out soft and filling.. Chennai markets has widened itself in stocking organic millets / grains / cereals.. The awareness towards LOW GI foods have increased.. My love towards trying out different variation and combinations using millets are welcomed by SH. He prefers healthy eats especially for his breakfasts..  

Jowar is diabetic friendly grain coz of its high dietary fibre content and its a filling grain.. You just cant eat more than 3 idlies (tats wat s te limit naa)

What you need:
For the batter:
Jowar grains - 2 cups
Brown / parboiled rice - 1 cup
Urad dhal - 1/2 cup
Methi seeds - 1/2 tsp

For the tadka:

Mustard Seeds - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 1/2 tsp
Black pepper - 1/2 tsp, coarsely crushed
Carrot - 2 nos, grated
Green chilli - 1 no and Ginger - 1 tsp, finely grated
Curry leaves - 1 sprig 
Coriander leaves - 2 tbsp
Hing as reqd
Oil - 1 tbsp

Heat oil in pan crack mustard, add hing, curry leaves saute well and then add dhals, cumin, pepper, green chillies ginger, carrots saute for a min and add to the batter.

How to make:
Wash and soak jowar, rice and urad dhal separately for 4 hours.

Grind dhal until fluffy, grind jowar, rice and methi seperately. Mix all the 3 batters add salt and leave for 2 - 3 hrs.

Add the tadka to the batter mix well and pour into idli plates and stem cook for 10 - 12 mins.

Serve hot with chutney, podi and filter coffeeee!!