Sorghum Idli - Cholam Idli

#SorghumIdli  #CholamIdli : #Sorghum is known as #Cholam in Tamil and #Jowar in Hindi. It is known as #Jola in Kannada.
I have recently shifted my home to Hubbali, Karnataka where #JoladaRoti is the main staple food. The roti is made out of #Sorghumflour. The roti cannot be rolled out on a board with a rolling pin as sorghum is gluten free. It has to be spread on a flat wooden board or kitchen platform by pressing or beating the dough with the palm of your hand. It requires lot of energy and stamina to get a proper circular roti. I know....  its not my cup of tea. So I have decided to try idli with #cholam rather than making those time and energy consuming roti.
Yesterday I made the batter and prepared idli today morning. The idlies were so soft and tasty.
I bet, nobody would find out that these idlies have been prepared with sorghum. So I am here to share my recipe with you all.
Now let me present the recipe of Sorghum Idli - Cholam Idli - Jolada Idli - Jowar Idli.

30 Idlies of normal size can be prepared.

Ingredients :
1 cup	Idli Rice
1 cup	Cholam [ Sorghum ]
1/2 cup	Black gram [ urad dhal ]
1 Tsp	Venthayam [ Fenugreek ]
2 Tsp	Salt [ Adjust ]

Method :
Take Idli rice and cholam [ sorghum ] in a vessel.
Take Black gram [ urad dhal ] and fenugreek in a separate vessel.
Wash thoroughly and soak for 3 to 4 hours.

After 3 hours wash the grinder.
Then add soaked black gram and fenugreek into the grinder.
Add 1/4 cup of water.
Switch ON the grinder and grind the dhal by sprinkling water frequently.
Grind it till the batter becomes fluffy and turns whitish in color.
Drop a small amount of batter into a vessel containing water.
If the batter floats over the surface then its ready to be taken out.
Turn off the grinder and transfer the batter into a big vessel.

After taking out urad dhal batter add 1/2 cup of water into the grinder.
Switch on the grinder and add soaked rice and sorghum a handful at a time.
Continuously monitor the grinder and add water if necessary.
Coarsely grind them [ like rawa ] and the batter should be thick.
Finally add salt and turn off the grinder.
Transfer the ground batter into the same vessel containing urad-fenugreek batter.

Mix well with hand and keep it closed at a warm place.
Allow to ferment for 8 hours or overnight.
The vessel should have enough space above the batter to raise due to fermentation.

The next day morning or after fermentation the batter is ready to make idli.
Keep Idli maker with 3 cups of water on a stove over high flame.
Grease the pits of idli plate with oil.
Mix the batter with a long ladle and then fill each pit with idli batter.
Place the idli plate inside the idli maker only after the water starts boiling.
Close the lid and steam cook for 8 minutes.
After 8 minutes open the lid and insert a tooth pick through the idli.
If the toothpick comes out clean then the idli is ready to be scooped out.

Sprinkle water around the rims and scoop out using a flat spoon.
Wet the spoon at regular interval to scoop out the idli from the idli plate.
Again grease the idli plate and cook one more set of idlies.

Arrange idlies in a serving bowl.
Enjoy hot n soft sorghum idli with spicy tomato chutney

or coconut chutney


or sambar.

Note :
If the idli maker has two idli plates, then both plates filled with batter can be cooked together.
But a clean muslin cloth has to be placed over the batter of bottom plate.
The cloth prevents the idlies from becoming soggy because of dripping water from the top idli plate.





You might also like to try

Idli Maavu [ Idli Batter ]

Kanjeepuram  Idli

Rawa Buckwheat Idli

Sorghum Dosai [ Chola Dosai ]

For accompaniments

Chutney

Sambar for Tiffins

Sidedish/Gravy