By Garima Johar
March 7, 2025
The South Indian favourite idlis can be given a healthier twist using jowar flour. The millet flour is packed with essential nutrients and adds smooth texture and flavour to the regular idlis.
½ cup urad dal ¼ teaspoon fenugreek seeds 1 cup jowar flour Salt to taste Water as required
Rinse and soak urad dal and fenugreek seeds. Grind them to make a smooth batter.
Add jowar flour and salt. Let the batter ferment for about 6-8 hours.
Once the batter is fluffy, grease the idli moulds and fill them up.
Steam the jowar idlis till they are cooked thoroughly. Serve with sambar and chutney.