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

Semiya-Upma

#SemiyaUpma : I have posted different varieties of #upma starting from rice, rawa, broken wheat to all types of millet. Here let me present one more upma with #Semiya [ #Vermicelli ].
Doing semiya upma is little bit tricky! Extra care should be taken to roast the semiya and the secret lies in the amount of water added to cook the semiya. Now roasted semiya is readily available in the market which makes it easier to prepare.
Here I have used unroasted semiya. The ingredients given here is just enough to make upma for two people.
Now to the recipe.

Ingredients :
1 cup	Semiya [ Vermicelli ]
1 medium size	Onion, finely chop
2 or 3	Green chilly, halve into two lenthwise
1/4 cup	Carrot finely chopped
1/4 cup	Beans finely chopped
1/4 cup	Capsicum finely chopped
1/4 cup	Green peas
8 - 10	Curry leaves
2 Tsp	Coriander leaves finely chopped
1/2 Tsp	Ginger paste [ optional ]
1 1/2 Tsp	Salt [ Adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
1 pinch	Asafoetida powder
2 Tsp	Oil
1/2 Tsp	Ghee

Method :
Heat a kadai over a medium flame.
Add semiya and ghee.
Keep stirring till it turns golden color.
Transfer on to a plate and keep aside.

In the same kadai add oil and wait until oil attains required temperature.
Now crackle mustard seeds and then add black gram split [ urad dhal ].
Roast until black grams turns golden color.
Then add asafoetida, green chilly, half of coriander leaves and curry leaves in the order.
Saute for half a minute.
Then add onion and saute until it becomes translucent.
Now add ginger paste and saute until its raw smell goes off.

After that add beans and carrot and saute for a minute.
Next item to be added is green peas and capsicum.
Saute for half a minute.

Add one cup of water and salt.
Keep the flame at HIGH.
Stir well to dissolve the salt and bring it to boil.
When it starts boiling reduce the flame to SIM position and then add roasted semiya.
Mix well with a long ladle.
Keep stirring for a minute and then close with a lid.
Let it simmer for 3 minutes.
After 3 minutes remove the lid and stir well carefully.
If you give too much pressure the semiya upma would get mashed up.

Adjust salt and check whether the semiya becomes soft.
If not keep it closed for 2 more minutes.

After 2 minutes garnish with coriander leaves and transfer on to a serving plate.
Serve hot with coconut chutney or tomato sauce.

Enjoy hot n spicy semiya upma for breakfast or dinner.





You might also like to try




For Accompaniments

Chutney

For other tiffin Varieties

Tiffin Recipes

Amaranth-Buckwheat-Paal-Payasam

#AmaranthBuckwheatPaalPayasam  #AmaranthBuckwheatMilkPayasam : #Amaranth is rich in protein and may be beneficial to those with hypertension & cardiovascular disease.
The phytochemical present in #Buckwheat helps to strengthen the capillary walls.
So it is advisable to use them in our daily diet.

Here let me present a payasam with these two nutritious seeds.
The given measurement is enough to prepare approximately 1 1/4 cup of payasam.

Ingredients :
1/8 Cup	Amaranth seeds
1 Tbsp	Buckwheat
1 pinch	Salt
2 Cup	Milk
2 Tbsp	Sugar [ adjust ]
1/4 Tsp	Cardamom powder
1 Tsp	Almond shavings
5 or 6	Saffron strands

Method :

Take Amaranth and buckwheat in a small vessel.

Add a pinch of salt and 3/4 cup of water.

Take a cup of water in a pressure cooker.

Then place the vessel with amaranth and buckwheat inside the cooker.

Close the cooker and place the weight over the nozzle.

Pressure cook on High for a whistle and 8 minutes at SIM.

Open the cooker only after it ran out of steam.

Boil milk in a wide mouthed vessel.
Add cooked amaranth - buckwheat into the boiling milk.
Mix well and allow to simmer for 5 minutes over medium flame.
Then add sugar and simmer for another 10 minutes.
Finally add cardamom powder and turn off the stove.

Transfer into serving bowls.
Top it with saffron strands and almond shavings.
Enjoy after a good meal.






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For some interesting tiffins

Tiffins - Breakfast/Dinner