MORINGA JOWAR IDLI
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Steamy Secrets of the Idli World!
Use whole urad dal for fluffier texture. Ensure the batter is well-fermented to get soft, spongy idlis. Use fresh, tender moringa leaves for better taste and easier digestion. Do not overmix after fermentation to retain airiness. You can also add crushed pepper or cumin for extra flavor. Always grease the idli plates with ghee for non-stick and enhanced aroma. Serve hot with coconut, peanut, or tomato chutney for best results.
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Step-by-Step Recipe : How to Steal the Idli Show
Soaking: ~ 6 hours Fermentation: ~ 10-12hours Cooking & prep: 30 min Servings : 12-13 Idlis
INGREDIENTS
- 1 cup whole urad dal (black gram)
- 2 cups jowar idli rava (sorghum rava)
- 1 cup fresh moringa (drumstick) leaves, finely chopped
- ½ cup water (for grinding urad dal)
- Salt to taste
- Ghee (for greasing plates and serving)
PREPARATION STEPS
Soak:
- Wash and soak 1 cup urad dal in water for 5 to 6 hours.
- Wash and soak 2 cups jowar idli rava in water for 2 hours before grinding.
Grind:
- Drain the soaked urad dal and grind it into a smooth, fine paste using around ½ cup water.
- Drain the soaked jowar idli rava completely and mix it well with the ground urad dal batter.
Ferment:
- Cover and ferment the batter overnight or for 8 to 10 hours in a warm place.
Prepare Batter:
- Once fermented, add salt to taste and 1 cup chopped fresh moringa leaves.
- Mix the batter gently without disturbing the air bubbles.
Steam:
- Grease idli plates with ghee.
- Pour the batter into the idli moulds and steam in an idli cooker or steamer for 20 minutes on medium heat.
Serve:
- Once cooked, remove the idlis and drizzle a little ghee on top before serving.
- Serve hot with any chutney of your choice – coconut, tomato, or mint chutney works great.
Yes — though the original recipe uses 1 cup of fresh chopped moringa leaves, you can substitute 1–2 tablespoons of moringa leaf powder, adjusting to taste and texture.
Not realistically — fermentation is key for soft, fluffy idlis. It generally takes 10–12 hours to achieve the desired rise. In colder weather, you might use a warm oven or Instant Pot (yogurt mode) to maintain warmth.
Ensure your place is warm or use a slightly heated environment.
Avoid stirring vigorously after fermentation to not lose air bubbles.
Jowar rava can be quite coarse. Soaking for around 2 hours improves hydration and texture when mixed with ground urad dal
Use whole urad dal for grinding; it gives a lighter, fluffier texture VrkVegRecipes.
Gently mix in moringa leaves after fermentation — don’t beat down the batter to retain air. Grease idli plates with ghee to prevent sticking and add aroma
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