How To Make Jowar Idli: Follow These 5 Steps For A Gluten-Free South Indian Meal

By Garima Johar May 9, 2026

[{"selector":"#anim-5115a80d-a6d2-437c-82e3-1ffd8c8b14eb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-bc5ef091-e32d-4cb3-8738-c3ef00307f31","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c2eea761-d475-4b5f-8fca-d91a021cf48c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] South Indian recipes are traditionally made with rice and urad. Giving them a healthier spin, you can make a batch of jowar idlis to have a millet-friendly meal. Follow these 5 steps and make the millet idlis.

Ingredients

[{"selector":"#anim-23d04ba2-3134-4ba8-8013-60bfa808bf5d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d2c3ce4b-2461-4d42-a520-f5e352af288e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c1f7aa5-fbbc-4e96-966a-0eb0bc53dd5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8b6e5232-aa35-4b44-b961-f6e07c29f136","keyframes":{"transform":["translate3d(0px, 267.92214%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup jowar 1/2 cup urad dal 1 teaspoon fenugreek seeds Salt to taste Water for soaking and grinding Oil for greasing idli moulds

Step 1

[{"selector":"#anim-726ee84d-c11a-4d93-b7dc-ac1eff58ed71 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-076ee8e0-036b-4bab-b4c0-00f0388eed5b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-43aff03e-9002-4c86-b68a-55a37e146b68","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d75baeca-9ea1-4efd-8911-d83b05e2d71f","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak urad dal, jowar, and fenugreek seeds. Grind to make a smooth paste.

Step 2

[{"selector":"#anim-66acea0a-306c-4c78-b5d2-088357ee77c1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c4446bdc-eb28-4f8d-8861-fccc40e174a8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c166cd7-4d3e-4683-8580-5bc3fcd6003f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0268ccfd-c70d-433a-b4ef-e906eaf80651","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add salt and let the batter ferment for about 6-8 hours.

Step 3

[{"selector":"#anim-8d78140e-0e45-491b-b9f8-c4b94c164ab4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-04935900-4a9d-4473-8c8d-38d84b434fbe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0049ffa6-2a51-4ab2-baa0-40c0a715e08b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-882e5e8b-ca47-4962-8189-283ab008da67","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Once the batter is fluffy, grease the idli moulds and fill them up.

Step 4

[{"selector":"#anim-852515fe-4872-4ba7-ab7d-b28c0d2b946f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f7a26d54-3fda-4003-be7f-ebb53c7096cd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-92d593a0-4c02-46e9-8a7a-3002a6bd8a61","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-da68698b-da7b-4132-91bb-e76b09a11914","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Steam the jowar idlis till they are cooked thoroughly and serve with sambar and chutney.

[{"selector":"#anim-e58ba38e-bc60-43a3-a168-b3b49949cb8e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More